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Chicken with Sherry Vinegar and Tarragon Sauce

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(Recipe ID: 531)

Serves 4

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.


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  • 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


  1. Heat Extra Virgin Olive Oil in a frying pan, and season chicken breasts with salt and peppercorn.
  2. 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.
  3. Each chicken piece needs to be a lovely golden-brown color.
  4. When the second batch is ready, remove it to the plate to join the rest.
  5. Then add shallots to the pan, brown these a little, and finally add the garlic cloves to color slightly.
  6. 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.
  7. 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.
  8. Halfway through, turn the chicken pieces over to allow the other sides to sit in the sauce.
  9. When they're ready, remove them to a warm serving dish along with the shallots and garlic.
  10. 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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