Chicken with Tarragon Vinegar Sauce

One of the best things about having this website is that now when my friends cook something delicious, they send me the recipe.

It’s great! Not only do I have my obscene ample cookbook collection, but now I have a whole community of friends passing along delicious ideas.

I’ve had a pretty sizable stack of printed recipes sitting on my desk for the last month so I decided to dig in.

And DIG IN is exactly what you should do for this recipe – Chicken with Tarragon Vinegar Sauce.

The recipe originally comes from via my friend Cody of Psari Plaki fame. By the way, if you haven’t made that fish dish, you’re missing out on some good eats.

This tasty chicken is easy to prepare and only take a few simple ingredients.

Here’s what you need:

Chicken Breasts, Tarragon, Tarragon Vinegar, Shallots, Butter, Chicken Broth, Salt & Pepper.

Click here for a Chicken with Tarragon Vinegar Sauce Shopping List

The original recipe calls for fresh tarragon, but dried works just as well.

And speaking of dried spices…..they don’t last forever. Take a look at the difference in my sad, old tarragon and my new vibrant green tarragon.

If your dried spices are looking tired and yellow like the ones on the right, it’s time to replace them. They should be vibrant colored and have a strong, fresh aroma. Most spices are relatively inexpensive. The experts say you should replace them all once a year, but I use one main rule:  Do I remember the last time I used this spice? If the answer is no, it’s probably time to go spice shopping.

Grab 2 chicken breasts on the bone and season liberally with salt & pepper. You can see that I’ve removed the skin from my serving since I think chicken skin is icky. It cooks just fine with or without the skin so go with what you like. Also, this would be great made with chicken thighs if dark meat is your preference.

Melt 2 Tablespoons of butter in a large skillet and brown the chicken over medium high heat.

Three or four minutes per side should do the trick.

While the chicken browns, finely chop 3 shallots.

Depending on the size of your shallots, you’ll have between 1/2 and 3/4 cup when chopped.

Remove the golden brown chicken from the pan, add the shallots and cook for about 1 minute.

Tarragon Vinegar is just what it says….vinegar that has been infused with the herb tarragon.

You can find it in the regular old grocery store. Once you own a bottle, you will be able to make really tasty salad dressing with some olive oil, the tarragon vinegar, and a little dollop of dijon mustard.

Add 1/2 cup Tarragon Vinegar to the pan and cook until reduced to a glaze – about 2 more minutes.

Bonus. This seriously clears out your sinuses. Don’t worry though, the vinegar will mellow out as it cooks.

Pour 1 cup of low sodium chicken broth into the pan and scrape up any browned bits from the bottom.

Return the chicken to the pan, reduce the heat to low, cover and simmer for 15 – 20 minutes until the chicken is cooked through.

When the chicken has thoroughly cooked, remove it from the pan. Season with 1 teaspoon dried tarragon (or 1 Tablespoon fresh) and salt & pepepr to taste.

Bring the sauce up to a boil (medium high heat) and cook until the sauce has slightly reduced – about 2 minutes.

Spoon the sauce over the chicken. Serve with potatoes (or rice, or crusty bread) and your favorite veggie.

Quick. Easy. Tangy. Delicious!

Here’s the recipe:

Chicken with Tarragon Vinegar Sauce

More recipes from friends coming soon. Thanks again, Cody. Keep ’em coming!

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