Tangy, Creamy Vinegar Chicken with Tarragon Recipe
Pucker-Up for Winner, Winner Chicken Dinner. This chicken dinner is super easy to prepare and delivers big flavors in a delicate way. The licorice flavor of tarragon pairs perfectly with the vinegar, while the cream blends everything together, letting the flavors mingle, complement each other, and mellow out beautifully. I like to serve this alongside some crusty baguette and butter and small green salad.
Recipe featured on Rachael Ray's Meals in Minutes.
Ingredients
- 4 boneless, skinless chicken thighs
- 4 boneless, skinless chicken breasts
- Salt and white pepper or finely ground black pepper
- 1 cup all purpose flour
- 3 tablespoons EVOO
- 3 tablespoons butter
- 2 large shallots finely chopped
- 2 large cloves garlic, chopped
- About 2/3 cup white wine
- About 1/3 cup white wine vinegar
- 2/3 cup crème fraiche or heavy cream
- 1 rounded teaspoon Dijon
- 3 Tablespoons chopped tarragon leaves
Directions
Cut chicken in large pieces, halve the thighs and cut breasts into thirds. Season the chicken with salt and pepper and dredge in flour.
Heat oil, 3 turns, in a large cast-iron or nonstick skillet over medium to medium-high heat, melt in half the butter, add the chicken and brown for 7-8 minutes, remove. Add remaining butter and shallots, season with salt and white pepper and stir for 1 minute, add garlic, stir another minute then add the wine and vinegar and reduce over high heat by half. Add the crème fraiche and reduce heat to low, stir in Dijon and 2 Tablespoons tarragon and slide chicken back in, let the dish bubble 2-3 minutes more, top with remaining tarragon.
