| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Poultry | 4 | Servings | |
INGREDIENTS
| 1 | Chicken; cut into 8 pieces, (3 1/2 lbs) | |
| Salt | ||
| Ground black pepper | ||
| 3 | tb | Olive oil |
| 4 | md | Minced shallots |
| 1/2 | c | Dry white wine |
| 1/4 | c | Tarragon vinegar or white wine vinegar |
| 2 | md | Tomatoes; peeled, seeded, and chopped coarse |
| 1 | tb | Dried tarragon |
INSTRUCTIONS
Sprinkle chicken pieces with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a large skillet. Add chicken; cook over medium-high heat, turning occasionally until seared on all sides, about 12 minutes. Remove chicken; cover and keep it warm. Remove and discard all but 2 tablespoons of the pan drippings. Add shallots; saute until softened, about 1 minute. Add wine, bring to boil, and simmer until wine reduces to 1/4 cup, about 1 minute. Add vinegar, tomatoes, and tarragon; return chicken to skillet. Cover and simmer until chicken is cooked through, about 8 minutes. Serve immediately. Recipe by Mangia! Converted by MM_Buster v2.0l.
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