Serves 8
55 min
French In A Flash: Tarragon Chicken
Recipe GLPR17270cf10caaeb
A classic French-style braised chicken dish featuring tender chicken legs and thighs infused with aromatic tarragon, fresh tomatoes, and a delicate vermouth-white wine reduction. This elegant yet quick-to-prepare main course brings rustic French flavors to your table in under an hour.
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Ingredients
8 vine-ripened tomatoes, peeled, seeded, and finely diced
8 chicken legs
8 chicken thighs
3 tablespoons olive oil, divided
4 shallots, roughly chopped
2 cloves garlic, smashed
1/3 cup dry vermouth
1/3 cup dry white wine
1 cup low-sodium chicken stock
6 stems fresh tarragon
Directions
Pat the chicken legs and thighs dry with paper towels. Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Working in batches to avoid crowding, brown the chicken pieces on all sides until golden, about 3-4 minutes per side. Transfer the browned chicken to a plate.
Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped shallots and smashed garlic, stirring frequently until softened and fragrant, about 2 minutes. Be careful not to burn them.
Deglaze the pan by pouring in the vermouth and white wine, scraping up any flavorful brown bits stuck to the bottom with a wooden spoon. Allow the liquid to reduce by about half, approximately 2-3 minutes.
Add the chicken stock to the skillet and stir well to combine. Return the browned chicken pieces to the pan, nestling them into the liquid. The chicken should be mostly submerged.
Scatter the tarragon stems over the chicken. Bring the liquid to a gentle simmer, then reduce heat to medium-low. Cover the skillet partially and simmer for about 20-25 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F when measured at the thickest part of the thigh without touching bone.
Remove the tarragon stems. Gently fold in the diced tomatoes and simmer uncovered for another 3-5 minutes to warm through and allow the flavors to meld. Taste and season with salt and pepper as needed.
Transfer the chicken to a serving platter or individual plates and spoon the tomato-tarragon sauce generously over the top. Serve immediately while hot.
