Vinegar Tarragon Chicken
Transform your dinner routine with the elegance of Vinegar Tarragon Chicken, a dish that combines delicate French-inspired flavors with straightforward cooking techniques. Juicy, golden-browned chicken thighs are simmered in a rich, tangy sauce made with white wine vinegar, creamy broth, and fresh tarragon, creating a symphony of brightness and depth in every bite. Fragrant shallots, garlic, and a touch of lemon juice elevate the dish, adding layers of complexity to the creamy sauce that's perfect for spooning over rice, mashed potatoes, or crusty bread. With just 15 minutes of prep, this skillet dinner is ready in under an hour, making it an ideal choice for both weeknight meals and special occasions. Savor the fusion of simplicity and sophistication with each delicious mouthful of this flavorful recipe!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 medium Shallots, finely chopped
- 2 cloves Garlic cloves, minced
- 0.25 cup White wine vinegar
- 0.5 cup Chicken broth
- 0.5 cup Heavy cream
- 2 tablespoons Fresh tarragon, chopped
- 1 tablespoon Lemon juice
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken thighs and cook for 5-6 minutes on each side until golden brown and cooked through. Transfer the chicken to a plate and cover to keep warm.
In the same skillet, reduce the heat to medium-low and add the butter. Once melted, add the chopped shallots and cook for 2-3 minutes until soft and translucent. Add the minced garlic and cook for an additional 30 seconds, stirring frequently.
Pour the white wine vinegar into the skillet, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.
Add the chicken broth and bring to a gentle simmer. Let it cook for 3-4 minutes to slightly thicken.
Stir in the heavy cream and fresh tarragon. Allow the sauce to simmer for 2-3 minutes, stirring occasionally, until it thickens further.
Return the chicken thighs to the skillet, spooning the sauce over them. Let the chicken simmer in the sauce for 5 minutes to soak up the flavors.
Finish the dish with a squeeze of fresh lemon juice and adjust the seasoning with additional salt and pepper if needed.
Serve the chicken warm, garnished with extra tarragon if desired. This dish pairs beautifully with rice, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
1685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 3045 mg | 132% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.4 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 176 mg | 14% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1540 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
