Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Chicken; cut into 8 pieces, (3 1/2 lbs) |
\N \N | Salt |
\N \N | Ground black pepper |
3 tablespoons | Olive oil |
4 mediums | Minced shallots |
½ cup | Dry white wine |
¼ cup | Tarragon vinegar or white wine vinegar |
2 mediums | Tomatoes; peeled, seeded, and chopped coarse |
1 tablespoon | Dried tarragon |
Sprinkle chicken pieces with ¾ teaspoon salt and ½ 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 ¼ 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.