I love this tangy, flavorful chicken dish. The original recipe and inspiration came from an issue of Bon Appetit that’s probably nearly 20 years old by now. For this meal, it’s served with Spinach Risotto but it pairs nicely with potatoes, orzo or plain steamed rice.
- Boneless Chicken Breasts (You can use bone-in chicken or boneless thighs, whatever you prefer or have on hand.)
- 1 Yellow or White Onion
- 2 Garlic Cloves
- 3 or 4 Ripe Tomatoes
- Fresh Parsley, about 1/3 Cup Snipped
- 6 to 8 Fresh Tarragon Sprigs (Dried works fine too.)
- Baby Carrots or Regular Carrots, peeled and sliced
- 2 Bay Leaves
- 2-3 Tablespoons Tomato Paste
- 1 Cup White Wine
- 1 Cup Tarragon Vinegar
- 1/2 Cup Heavy Cream
If you’re using boneless chicken, pound the breasts to a uniform thickness.
Mince the garlic, chop the onion and quarter the tomatoes.
Snip the parsley.
In a large saute pan, melt 4 to 6 tablespoons butter over medium to medium-high heat. Add chicken and season with salt and pepper.
While the chicken is cooking, combine the wine and the vinegar and set aside. Open a small can of tomato paste.
Once the chicken is browned on both sides, remove it from the pan and set it aside.
Add the vegetables to the pan.
Add the bay leaves, parsley and tarragon sprigs.
Stir in tomato paste and continue stirring for a few minutes.
Stir in the wine and vinegar mixture.
Return the chicken to the pan and simmer over low heat until the chicken is done.
Remove the chicken to a serving bowl.
Remove the bones of the tarragon sprigs. Add the cream.
And stir in over very low heat.
Pour the whole vegetable and sauce mixture over the chicken and serve.