BALSAMIC CHICKEN SKILLET WITH TOMATOES AND TARRAGON

Balsamic Chicken Skillet with Tomatoes and Tarragon image

Provided by @MakeItYours

Number Of Ingredients 13

2 tablespoons olive oil
salt and pepper
1 pound baby potatoes ((quartered; 3-4 cups))
1 pound boneless skinless chicken thighs ((6-8 thighs, cut into 1 inch pieces))
4 cloves garlic ((minced))
1/4 cup wine ((white or red are both good))
1 cup chicken stock
1/4 cup balsamic vinegar
1/4 teaspoon salt
1 tablespoon chopped tarragon
2 cups zucchini ((sliced))
1 tablespoons arrowroot starch ((or cornstarch))
2 cups cherry tomatoes

Steps:

Heat oil in a large skillet over medium heat. Add the potatoes, tossing to coat. Sprinkle with salt and pepper. Cook for 10-12 minutes, stirring every 3 or so minutes.
Remove potatoes from pan and set aside. Add chicken to pan, and cook until browned on all sides, roughly 5 minutes.
Add the garlic to the pan, stirring frequently. Cook until garlic is golden (don't burn!) approximately 1 minute.
Add the wine to the pan and cook for one minute, scraping up all the brown bits from the bottom of the pan.
Add the potatoes back with the chicken stock, balsamic vinegar, salt, tarragon and zucchini. Cook, stirring occasionally for 10 or so minutes, until potatoes are soft when poked with a fork.
Whisk together 1 tablespoon arrowroot starch with 1/4 cup water. Add to the pan and cook until sauce reduces, 3 or so minutes. If not thickened to your liking, add another tablespoon of flour.
Add the tomatoes, turn off heat, cover, and let sit for 5 or so minutes until tomatoes are soft.
Serve with a big chunk of bread.