| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
French |
French, Chicken |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(10-ounce) fresh pearl onions (about 2 1/2 cups); blanched in boiling water for 1 minute, drained, and peeled |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Unsalted butter |
| 3 1/2 |
lb |
Chicken pieces |
| 1 |
c |
Tarragon white-wine vinegar |
| 1/2 |
c |
Dry white wine |
| 1 1/2 |
c |
Chicken broth |
| 1 |
c |
Chopped and drained canned whole tomatoes |
| 2 |
tb |
Finely chopped fresh tarragon or 1 teaspoon dried; crumbled, plus, if desired, fresh tarragon sprigs for garnish |
| 4 |
ts |
Arrowroot or 1 1/2 tablespoons cornstarch; either dissolved in 2 tablespoons cold water |
INSTRUCTIONS
In a saucepan of boiling salted water boil the onions for 10 minutes, or
until they are just tender, and drain them well. In a heavy kettle heat the
oil and the butter over moderately high heat until the mixture is hot but
not smoking and in the fat brown well the chicken, patted dry and seasoned
with salt and pepper, in batches, transferring it as it is browned with
tongs to a platter. Pour the fat from the kettle, add the onions, and sauté
them, stirring, for 1 minute. Add the vinegar and the wine and boil the
liquid, scraping up the brown bits, until it is reduced by half. Add the
broth, the tomatoes, the dried tarragon, if using, and the chicken, bring
the mixture to a boil, and simmer it, covered, for 20 to 25 minutes, or
until the chicken is cooked through. The chicken may be prepared up to this
point 1 day in advance: Let the mixture cool, uncovered, and chill it,
covered. Reheat the mixture before proceeding.
Transfer the chicken and the onions with a slotted spoon to a heated
platter and keep them warm, covered with foil. Stir the arrowroot or
cornstarch mixture, add it to the simmering cooking liquid with half the
chopped fresh tarragon, if using, and simmer the sauce, stirring, for 1
minute. Spoon the sauce over the chicken, sprinkle the chicken with the
remaining chopped fresh tarragon, if using, and garnish it with the
tarragon sprigs.
Serves 6.
Gourmet May 1991
Recipe by: Gourmet, May, 1991
Posted to MC-Recipe Digest by "gswindell@widomaker.com"
<gswindell@widomaker.com> on Apr 15, 1998
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