As Jean Anthelme Brillat-Savarin said it best: “Poultry is for the cook what canvas is for the painter”. We all love chicken and the ways to prepare it are limitless.
Here is a very easy recipe to make. The prep work may take a bit longer than wished for, however the end result is delicious.
Tonight’s January 18, 2011 dinner:
Chicken with Tarragon Vinegar
French String Bean
Sautéed Potatoes with Butter
CHICKEN WITH TARRAGON VINEGAR
3 tablespoons olive oil
3 tablespoons unsalted butter
1 chicken (3 to 4 pounds) well rinsed, patted dry and cut in 8 pieces
Salt and pepper
½ cup dry white wine
4 shallots, minced
2 medium tomatoes, peeled, cored, seeded, and chopped
½ cup white wine tarragon vinegar
1 bunch of tarragon leaves, minced
In a deep sided 12 inch skillet, heat the oil with 1 tablespoon of butter over high heat. Season the chicken well with salt and pepper. When the fats are hot but not smoking, add the chicken and cook on both sides until the skin turns an even golden brown, and the chicken is cooked to the desired doneness, about 12 minutes on each side.
Carefully regulate the heat to avoid scorching the skin. If the pan is not big enough, prepare the chicken in several batches.
Transfer the chicken to a serving platter , cover loosely with aluminum foil. Keep warm.
Pour off the fat in the skillet. Return the skillet to medium high hat and add the wine. Deglaze the pan, scraping up any bits that may have cling to the skillet. Add the shallots and tomatoes and cook for several minutes. Raise the heat to high and slowly add the vinegar. Cook for another 2 to 3 minutes . whisk in the remaining 2 tablespoons of butter, cook for 1 minute , return the chicken to the skillet and coat well with the sauce. Cover and cook over medium heat until the chicken absorbs some of the sauce. Sprinkle with tarragon and turn the chicken pieces to coat. Serve immediately. Sautéed potatoes are a great side dish.
SAUTEED POTATOES WITH BUTTER
1 Potatoes per person
6 tablespoons butter
Salt and pepper
Garlic Salt (optional)
Peel the 4 potatoes and sliced them about a ½ inch round. In a large pan place cold water and salt, add the potatoes and cook until the potatoes are not all the way through cooked. Drain and set aside. In a large skillet add the butter until melted over medium heat. Add the potatoes and cook until nice and golden. Season with salt and pepper and garlic salt if desired. Serve hot