| 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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