Tarragon Chicken
User Reviews
5
Tarragon Chicken
Description
This Tarragon Chicken recipe highlights chicken thighs browned in olive oil and butter to develop a crisp, golden skin. The cooking process carefully manages heat to avoid burning while ensuring thorough doneness. After cooking the chicken, the pan is deglazed with white wine, then sautéed with minced shallots, diced carrot, and peeled chopped tomatoes to build a flavorful base. Tarragon vinegar and fresh tarragon leaves finish the pan sauce, infusing the dish with a distinctive anise-like herb fragrance and slight acidity.
The layered preparation creates tender chicken with a savory, herbaceous sauce featuring fresh vegetable notes. The dish suits a main course served with simple sides like steamed vegetables or rice. Managing heat and not overcrowding the pan preserves the quality of the chicken skin and sauce.
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter unsalted
- 8 chicken thighs skin on, well rinsed, and dry with paper towels
- salt
- black pepper
- ½ cup white wine dry
- 4 shallot minced
- 1 carrot peeled and diced small
- 2 tomato peeled, cored, seeded, and chopped
- ½ cup white wine vinegar tarragon
- 1 tarragon leaves
Instructions
- In a large deep-sided 12-inch skillet, heat the oil with 1 tablespoon of butter over high heat. Season the chicken thighs well with salt and pepper. When the butter is melted but not smoking, add the chicken and cook on both sides until the skin turns an even golden brown, and the chicken is cooked to the desired doneness, about 12 minutes.
- Carefully regulate the heat to avoid scorching the skin. Do not overcrowd the skillet or cook the chicken in several batches.
- Transfer the chicken to a serving platter and cover it loosely with aluminum foil. Keep warm.
- Pour off the fat from the skillet. Return the skillet to medium-high heat and 1 tablespoon of the butter add to the wine. Deglaze the pan, scraping up any bits that may have stuck to the skillet. Add the shallots and carrots and cook for 5 minutes without browning them.
- Add the tomatoes and cook for several minutes.
- Raise the heat to high and slowly add the tarragon vinegar. Cook for another 2 to 3 minutes. whisk in the remaining 1 tablespoon of butter, cook for 1 minute, return the chicken to the skillet, and coat well with the sauce.
- Cover and cook over medium heat until the chicken absorbs some of the sauce. Sprinkle with tarragon and turn the chicken pieces to coat. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 675 kcal
% Daily Value*
| Calories | 675kcal | 34% |
| Carbohydrates | 5g | 2% |
| Protein | 38g | 76% |
| Fat | 53g | 82% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 244mg | 81% |
| Sodium | 191mg | 8% |
| Potassium | 689mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3509IU | 70% |
| Vitamin C | 9mg | 10% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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