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Chicken with Sherry Vinegar and Tarragon Sauce
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(Recipe ID: 531)
Preparation time: 25 minutes; Cook time: 70 minutes
Source: Vito De Carolis
Easy to prepare and sherry, vinegar tarragon and chicken are a natural together.
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 4 Bone-out chicken breast portions (about 2 1/2 pounds)
- 1/2 cup Sherry vinegar *
2 tablespoons Fresh tarragon leaves
Dried Tarragon optional
- 2 tablespoons Extra Virgin Olive Oil *
- 12 Shallots, peeled and left whole
- 2 cups Medium-dry Sherry wine
- 1 tablespoon Heavy cream
- Fine sea salt, and black peppercorn; freshly ground to taste *
- 8 Small sprigs of fresh tarragon
- 4 cloves garlic, peeled and left whole
- Heat Extra Virgin Olive Oil in a frying pan, and season chicken breasts with salt and peppercorn.
- Then, when the oil begins to simmer, fry the chicken (in two batches) to brown well: remove the first batch to a plate while you tackle the second.
- Each chicken piece needs to be a lovely golden-brown color.
- When the second batch is ready, remove it to the plate to join the rest.
- Then add shallots to the pan, brown these a little, and finally add the garlic cloves to color slightly.
- Now turn the heat down, return the chicken pieces to the pan, scatter the tarragon leaves all over, then pour in the vinegar and sherry.
- Let it all simmer for a bit, then turn the heat to a very low heat, so that the whole thing barely bubbles, for 45 minutes.
- Halfway through, turn the chicken pieces over to allow the other sides to sit in the sauce.
- When they're ready, remove them to a warm serving dish along with the shallots and garlic.
- Now reduce the sauce adding the heavy cream into it, taste it and season as required, then pour the sauce all over the chicken and scatter with tarragon’s sprigs.
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