Prepare to tantalize your taste buds with a classic French dish that will transport you straight to the charming countryside of Provence! This Poulet au Vinaigre a l'Estragon (Chicken with Tarragon Vinegar) is not just a meal, it's a culinary adventure that combines crispy, golden chicken with a luxuriously tangy sauce that will make your dinner guests think you've trained in a Parisian kitchen. Get ready to elevate your cooking skills and impress everyone with this surprisingly simple yet incredibly sophisticated French recipe!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1/2 cup white wine vinegar
- 1 tablespoon fresh tarragon, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup chicken broth
Instructions
- Prepare the chicken by patting the thighs dry with paper towels and seasoning generously with salt and freshly ground black pepper on both sides.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until the oil shimmers and is just about to smoke.
- Carefully place the chicken thighs skin-side down in the hot skillet, ensuring they are not overcrowded. Cook for 6-7 minutes until the skin becomes golden brown and crispy.
- Flip the chicken thighs and cook for an additional 4-5 minutes on the other side until they are nearly cooked through.
- Remove the chicken from the skillet and set aside on a plate. Reduce the heat to medium.
- Carefully pour the white wine vinegar into the skillet, using caution as it may splatter. Scrape the bottom of the pan to release all the flavorful browned bits.
- Add the chicken broth to the skillet and bring the liquid to a gentle simmer.
- Return the chicken thighs to the skillet, skin-side up, and let them simmer in the sauce for 10-12 minutes, or until the chicken is completely cooked through and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the sauce and place on serving plates.
- Increase the heat and reduce the sauce for 2-3 minutes until it slightly thickens.
- Sprinkle the fresh chopped tarragon over the chicken and sauce.
- Pour the reduced sauce over the chicken thighs and serve immediately, garnishing with additional fresh tarragon if desired.
Tips
- Pat the chicken thighs completely dry before seasoning to ensure a crispy, golden skin that will make your dish look professionally prepared.
- Use a heavy-bottomed skillet for even heat distribution and to prevent burning when creating the delicious pan sauce.
- Don't rush the sauce reduction - letting it simmer and concentrate will intensify the flavors and create a restaurant-quality finish.
- Check the chicken's internal temperature with a meat thermometer to ensure it reaches 165°F (74°C) for perfectly cooked, safe-to-eat chicken.
- Fresh tarragon is key to this recipe - if you can't find fresh, dried tarragon will work, but the flavor won't be as vibrant.
- Serve immediately after preparing to enjoy the chicken at its crispiest and the sauce at its most flavorful.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 1g
Protein: 28g
Fat: 18g
Saturated Fat: g
Cholesterol: 140mg
