Tarragon is one of my favorite herbs but, admittedly, it is not for everyone. Used sparingly it is delicious and goes well with poultry. Use too much and it can be overpowering. Its taste is something of a combination between sweet aniseed and mild vanilla.
- 2 Moody’s bone-in, skin-on chicken breasts cut in half crosswise across the bone
- 4 Moody’s bone-in, skin-on chicken thighs
- 1 T canola oil
- 1 T salted butter
- ½ t kosher salt
- 1/8 t freshly ground black pepper
- 1/3 C chopped shallots
- ½ C white wine
- 1 ½ T chopped fresh tarragon
- ½ C heavy cream
- 1 t sherry vinegar
Season the chicken pieces with salt and pepper.
In a large skillet, heat the canola oil and butter over medium heat. When sizzling, add the chicken pieces, skin side down.
Sauté until well browned, 4 to 5 minutes. Sprinkle with the shallots; turn and sauté for another 4 to 5 minutes or until browned.
Reduce heat to low; add the white wine and sprinkle with ½ tablespoon of the tarragon. Cover and cook for 20 minutes. Turn and cook, covered until the thighs are no longer pink in the thickest portion when cut with a knife, 15 to 20 minutes.
Remove to a serving platter skin side up, keeping all the juices in the skillet; cover the chicken with foil to keep warm.
Stir in the cream and sherry vinegar together in a small bowl; the cream will thicken. Whisk the cream mixture into the juices in the pan. Increase the heat to medium-high and cook briefly to thicken, 1 to 2 minutes. Pour over the chicken and sprinkle the remaining tablespoon of tarragon.
Tip: To make this a quick and easy meal, use 4 boneless, skinless chicken breasts instead of the chicken pieces. After adding the wine and tarragon, cook the breasts for 4 to 5 minutes per side, then remove and finish the recipe as indicated.
Wine pairing: Serve with a Chardonnay or lighter Pinot Gris.