Tarragon Chicken With Sherry Vinegar Recipes

Steps:

• Heat the oil in a large non-stick frying pan and season the chicken joints with a little salt and plenty of pepper.
• Fry the chicken, on a medium heat, in two batches, as this will mean you can get them to brown nicely, then place on a plate.
• The chicken should be golden brown coloured, but not cooked through.
• Put the shallots into the frying pan and cook for a couple of minutes. When they are soft and lightly golden brown add the garlic and cook for approximately 3-4 minutes until it has softened slightly.
• Turn the heat down, return the chicken pieces to the pan, sprinkle over the tarragon leaves and pour in the vinegar and sherry.
• Stir lightly so that all the flavours blend, and then turn the heat right down and simmer very gently for about 25 minutes.
• Turn over the chicken pieces, so that they cook evenly, and allow to simmer for another 20 minutes.
• Meanwhile, place a serving dish big enough for all the chicken and sauce in a low oven 275°F to warm through.
• Take the cooked chicken, garlic and onions out of the frying pan, leaving the sauce behind and place on the warmed plate.
• Finish off the dish by stirring the yoghurt into the remaining sauce in the pan. Check the seasoning before pouring over the chicken.
• Sprinkle any spare tarragon leaves on top as a garnish before serving with baked potatoes, rice, couscous or pasta.

Steps:

• 1. Liberally season chicken on all sides with salt and pepper. In a large skillet, combine oil and butter over high heat. When hot, add several pieces of chicken, skin side down (do not crowd the pan) and cook until an even golden color, about 5 minutes. Turn the pieces and brown on the other side 5 minutes or more. Carefully regulate the heat to avoid scorching the skin. When all the chicken is browned, transfer to a platter. 2. Pour off and discard all but 2 tablespoons of fat from skillet. Add the onions, shallots, garlic and bouquet garni and season lightly with salt. Sweat by cooking over low heat without coloring for about 5 minutes. Add the chicken pieces, pour about 3 tablespoons of sherry vinegar over chicken and cover. Cook very gently over low heat stirring to make sure the vegetables don't burn until chicken is cooked through, about 25 minutes. Remove and discard the bouquet garni. Transfer the chicken to a platter and cover with foil, keep warm in low oven. 3. There should be a thin film of sauce remaining in the skillet. Leave the vegetables in the pan. Over moderate heat slowly add the remaining 3 tablespoons of vinegar, scraping up any bits that stick to the bottom of the skillet. Add the chicken stock, tomato paste, mustard, and half the tarragon. Stir to blend. Increase heat to high and bring to boil, cook until sauce is thick and glossy, about 7 minutes. Off the heat stir in the cream and stir to blend. Return to low heat just to warm through. The resulting sauce should be thick, creamy, and fragrant. Taste for seasoning. 6. To serve transfer the chicken to a warm serving plate. Spoon sauce and vegetables over and alongside the chicken and sprinkle with the remaining tarragon. Serve with rice or fresh fettucine.

Steps:

• Melt butter in heavy medium skillet over medium-high heat.
• Sprinkle chicken with salt and pepper.
• Add to skillet and cook until golden, about four minutes per side.
• Transfer chicken to plate.
• Add shallots to skillet and sauté 30 seconds.
• Add vinegar; boil until reduced to a glaze, about two minutes.
• Stir in broth.
• Return chicken, skin side up, to skillet.
• Reduce heat to medium-low, cover and simmer until cooked through, about twelve minutes.
• Using tongs, transfer chicken to two plates.
• Add tarragon to liquid in skillet.
• Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about two minutes.
• Spoon sauce over chicken.

Steps:

• Whisk first 5 ingredients in large bowl. Add chicken; turn to coat.
• Preheat broiler. Arrange chicken, skin side down, on large rimmed baking sheet. Pour marinade over; broil 4 minutes. Turn chicken. Broil until cooked through and skin is browned, about 6 minutes.
• Transfer chicken to platter. Add vermouth and cold butter to juices on sheet. Place sheet over 2 burners on medium heat. Cook until sauce is reduced to 1/2 cup, scraping up browned bits, about 2 minutes. Pour warm sauce over chicken.