Best Chicken In A Tarragon Vinegar Sauce Recipes

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PAN-ROASTED CHICKEN WITH VINEGAR-TARRAGON SAUCE



Pan-Roasted Chicken With Vinegar-Tarragon Sauce image

A recipe from the Dec/Jan issue of Cooks Country magazine. The recipe notes to cut split breasts in half crosswise and/or drumsticks and thighs.

Provided by Kerena

Categories     Chicken Breast

Time 45m

Yield 3 pounds, 4 serving(s)

Number Of Ingredients 11

1 teaspoon cornstarch
1 cup chicken broth
1/2 cup cider vinegar
2 teaspoons honey
3 lbs chicken (bone in, trimmed)
salt and pepper
2 teaspoons vegetable oil
1 shallot, minced
4 garlic cloves, crushed and peeled
1 tablespoon unsalted butter
1 tablespoon tarragon, chopped

Steps:

  • Adjust oven rack to upper-middle position and heat oven to 450 degrees. Dissolve cornstarch in chicken broth. Whisk in vinegar, honey and set aside.
  • Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12" skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 6-8 minutes. Transfer to plate, skin side up.
  • Pour off all but 1 T fat from skillet and return to medium-high heat. Add shallot and garlic and cook until fragrant, about 30 seconds. Whisk broth mixture and add to skillet, scraping up any browned bits. Bring to a boil and return chicken to skillet skin side up, along with accumulated juices. Move skillet to oven and cook until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 10-15 minutes.
  • Transfer chicken to serving platter, tent loosely with foil and let rest while preparing sauce. Return skillet to medium-high heat (skillet handle will be hot) bring to boil and cook until sauce is slightly thickened 5-7 minutes. off heat, whisk butter, tarragon and any accumulated juices from platter into sauce. Season with salt and pepper to taste. Spoon sauce over chicken and serve.

Nutrition Facts : Calories 817.5, Fat 56.8, SaturatedFat 16.9, Cholesterol 262.8, Sodium 428.7, Carbohydrate 6.4, Fiber 0.2, Sugar 3.2, Protein 65.1

CHICKEN WITH TARRAGON SAUCE



Chicken with Tarragon Sauce image

This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sautéed fresh green beans. -Cher Schwartz, Ellisville, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (5 ounces each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 shallot, chopped
3/4 cup heavy whipping cream
3 teaspoons minced fresh tarragon, divided
2 teaspoons lemon juice

Steps:

  • Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper., In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm., Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.

Nutrition Facts : Calories 370 calories, Fat 26g fat (14g saturated fat), Cholesterol 137mg cholesterol, Sodium 547mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.

CHICKEN WITH SHERRY VINEGAR AND TARRAGON SAUCE



Chicken With Sherry Vinegar and Tarragon Sauce image

This meal is great for dinner parties or cosy nights in. Naturally low in fat and salt, yet utterly delicious with fragrant fresh tarragon. Serve with baked potatoes, rice, couscous or pasta.

Provided by English_Rose

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 (3 1/2 lb) whole chickens (jointed into 8 pieces, or 4 bone-in chicken breast portions)
2/3 cup sherry wine vinegar
2 tablespoons fresh tarragon leaves
1 tablespoon olive oil
12 shallots, peeled and left whole
6 garlic cloves, peeled and left whole
1 3/4 cups dry sherry
1 tablespoon low-fat yogurt
1 pinch salt
plenty fresh ground black pepper

Steps:

  • Heat the oil in a large non-stick frying pan and season the chicken joints with a little salt and plenty of pepper.
  • Fry the chicken, on a medium heat, in two batches, as this will mean you can get them to brown nicely, then place on a plate.
  • The chicken should be golden brown coloured, but not cooked through.
  • Put the shallots into the frying pan and cook for a couple of minutes. When they are soft and lightly golden brown add the garlic and cook for approximately 3-4 minutes until it has softened slightly.
  • Turn the heat down, return the chicken pieces to the pan, sprinkle over the tarragon leaves and pour in the vinegar and sherry.
  • Stir lightly so that all the flavours blend, and then turn the heat right down and simmer very gently for about 25 minutes.
  • Turn over the chicken pieces, so that they cook evenly, and allow to simmer for another 20 minutes.
  • Meanwhile, place a serving dish big enough for all the chicken and sauce in a low oven 275°F to warm through.
  • Take the cooked chicken, garlic and onions out of the frying pan, leaving the sauce behind and place on the warmed plate.
  • Finish off the dish by stirring the yoghurt into the remaining sauce in the pan. Check the seasoning before pouring over the chicken.
  • Sprinkle any spare tarragon leaves on top as a garnish before serving with baked potatoes, rice, couscous or pasta.

Nutrition Facts : Calories 1071, Fat 44.1, SaturatedFat 12.1, Cholesterol 187.4, Sodium 249.7, Carbohydrate 25.9, Fiber 0.1, Sugar 4.4, Protein 46.3

CHICKEN WITH TARRAGON VINEGAR SAUCE



Chicken with Tarragon Vinegar Sauce image

Categories     Chicken     Sauté     Low Carb     Mother's Day     Dinner     Vinegar     Spring     Healthy     Tarragon     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6

2 tablespoons (1/4 stick) butter
2 chicken breast halves with skin and bone
3 shallots, chopped
1/2 cup tarragon vinegar
1 cup canned low-salt chicken broth
1 1/2 tablespoons chopped fresh tarragon

Steps:

  • Melt butter in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, about 4 minutes per side. Transfer chicken to plate. Add shallots to skillet and sauté 30 seconds. Add vinegar; boil until reduced to glaze, about 2 minutes. Stir in broth. Return chicken, skin side up, to skillet. Reduce heat to medium-low, cover and simmer until cooked through, about 12 minutes. Using tongs, transfer chicken to 2 plates. Add tarragon to liquid in skillet. Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about 2 minutes. Spoon sauce over chicken.

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