Chicken with Tarragon Vinegar – A French classic

  • 40 mins total
  • 10 mins prep
  • 30 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Chicken with tarragon vinegar.
As Jean Anthelme Brillat-Savarin  said it best: “Poultry is for the cook what canvas is for the painter”.  We all love chicken thus the ways to prepare it are limitless.

Here is a very easy yet very tasty recipe to make.  A French classic.  A tender juicy chicken. A wonderful tomato sauce as a result of been infused with white wine and tarragon vinegar . The mild flavor of tarragon.  So many wonderful flavors to love.

As a side dish sautéed potatoes with butter. Simple and yet so tasty. Also fantastic to absorb the sauce from the poultry.

The prep work may take a bit longer than wished for, however the end result is delicious.

Giangi's Kitchen Signature


Nutrition Facts
Chicken with Tarragon Vinegar - A French classic
Amount Per Serving
Calories 1179 Calories from Fat 783
% Daily Value*
Fat 87g134%
Saturated Fat 26g163%
Cholesterol 362mg121%
Sodium 323mg14%
Potassium 1024mg29%
Carbohydrates 3g1%
Sugar 1g1%
Protein 85g170%
Vitamin A 1410IU28%
Vitamin C 15.7mg19%
Calcium 64mg6%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.
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Chicken with Tarragon Vinegar - A French classic

  • 40 mins total
  • 10 mins prep
  • 30 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 1 3 to 4 pounds cut into 8 pieces chicken
  • 4 minced shallots
  • 2 medium peeled, cored, seeded and chopped tomatoes
  • 1/2 cup white wine
  • 1 bunch minced tarragon
  • salt & pepper
  • 1/2 cup white wine tarragon vinegar


  1. 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.

  2. Carefully regulate the heat to avoid scorching the skin. If the pan is not big enough, prepare the chicken in several batches.

  3. Transfer the chicken to a serving platter , cover loosely with aluminum foil. Keep warm.

  4. 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.

  5. 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.

  6. Sprinkle with tarragon and turn the chicken pieces to coat. Serve immediately. Sautéed potatoes are a great side dish.


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