Best Tarragon Chicken With Sherry Vinegar Recipes

Chicken With Sherry Vinegar and Tarragon Sauce image

Provided by English_Rose

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 in a Tarragon Vinegar Sauce image

Provided by Brinn

Categories Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

2 tablespoons butter
2 chicken breast halves (with skin and bone)
3 shallots, chopped
1/2 cup tarragon vinegar
1 cup canned low sodium 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 four minutes per side.
Transfer chicken to plate.
Add shallots to skillet and sauté 30 seconds.
Add vinegar; boil until reduced to a glaze, about two minutes.
Stir in broth.
Return chicken, skin side up, to skillet.
Reduce heat to medium-low, cover and simmer until cooked through, about twelve minutes.
Using tongs, transfer chicken to two plates.
Add tarragon to liquid in skillet.
Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about two minutes.
Spoon sauce over chicken.

Nutrition Facts : Calories 277.9, Fat 19.2, SaturatedFat 9.5, Cholesterol 76.9, Sodium 169.3, Carbohydrate 8.3, Fiber 0.3, Sugar 0.2, Protein 19.2

Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions image

Provided by Melissa Clark

Time 7h

Yield 6 servings

Number Of Ingredients 9

1/2 cup finely chopped tarragon (leaves and tender stems), plus 4 whole sprigs
2 garlic cloves, finely grated or minced
2 tablespoons extra-virgin olive oil, more for drizzling
1 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon ground black pepper, more as needed
3 pounds bone-in chicken thighs (skin on)
2 large onions, peeled and sliced (about 4 cups)
4 thyme sprigs
Sherry vinegar, to taste

Steps:

In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.
Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.
Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you'd like, run pan under the broiler for 1 to 2 minutes at the end of cooking.
Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.