TARRAGON CHICKEN WITH SHERRY VINEGAR

TARRAGON CHICKEN WITH SHERRY VINEGAR image

Yield 4 people

Number Of Ingredients 13

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2 medium yellow onions
3-4 lb bone-in, skin-on chicken thighs
3 TB olive oil
1 TB butter
4 shallots, peeled and sliced into thin rounds
1 head peeled garlic
bouquet garni: couple of bay leaves, couple sprigs fresh tarragon, rosemary, celery leaves and Italian parsley, tied with twine
6 TB sherry wine vinegar
2 cups chicken stock
1 TB tomato paste
1 TB Dijon mustard
4 TB fresh tarragon leaves, snipped
1/2 cup heavy cream

Steps:

1. Slice onion in half lengthwise. Place each half cut side down and slice very thin. Set aside. 2. Liberally season chicken with salt and pepper. In large skillet, combine oil and butter over high heat. When hot, and working in batches, add the chicken skin side down and cook until an even golden color on one side. Turn chicken and brown 5 min on other side until golden brown. Keep heat regulated so skin doesn't scorch. 3. When all chicken is browned, remove to platter. 4. Pour off and discard all but 2 TB fat from skillet. Add onions, shallots, garlic and bouquet garni, season lightly with salt. Sweat by cooking over low heat without coloring, 5 min. Add chicken pieces, pour 3 TB sherry vinegar over chicken and cover. 5. Cook gently over low heat, stirring to make sure veggies don't burn. Braise until chicken is cooked through, about 25 min. 6. Remove and discard bouquet garni. Transfer chicken to platter, cover with foil, keep warm in low oven. 7. Leave veggies in pan. Over moderate heat, slowly add remaining 3 TB vinegar, scraping up any bits stuck to pan. Add chicken stock, tomato paste, mustard, half tarragon, stir to blend. Increase heat to high and bring to boil. Cook until sauce is thick and glossy, about 7min. 8. Take off heat and stir in cream. Return to low heat to warm through. Add chicken. Serve over rice and spoon sauce over. Top with tarragon.