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Source: Stop and Smell the Rosemary

Chicken with Tarragon Vinegar
This chicken dish is sure to be on your favorite foods list once you try it.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 1 hour
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3 tablespoons extra virgin olive oil
1 tablespoon plus 2 tablespoons unsalted butter
1 whole chicken, cut into pieces
freshly ground pepper
1/2 cup dry white wine
4 shallots, minced
1 can (28 ounces) tomatoes, whole, drained and chopped
1/4 to 1/2 cup tarragon vinegar
2 to 3 tablespoons fresh tarragon, minced

Heat oil with 1 tablepoon butter in a deep 12-inch skillet over high heat. Season chicken liberally with salt and pepper. Place in skillet, cooking until golden brown, approximately 10 to 12 minutes on each side. Transfer chicken to serving platter. Cover loosely with foil. Keep warm. Pour fat from skillet. return skillet to medium-high heat. Add wine, deglazing pan by scraping away any bits clinging to it. Add shallots and tomatoes. cook 5 to 7 minutes. Increase heat to high, add vinegar, and cook an additional 2 to 3 minutes. Stir in remaining 2 tablespoons butter and cook another minute.
Return chicken to skillet, coating with sauce. cover, cook an additional 2 to 3 minutes, or until some of the sauce is absorbed. stir in tarragon. Serve immediately.

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