Chicken Saute With Vinegar
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 chicken (2 1/2 lb, cut into serving pieces)
- 1 pinch salt
- 1 pinch pepper
- 4 tablespoons butter
- 1⁄2 cup wine vinegar
- 1⁄4 cup water
- 1 teaspoon garlic (minced)
- 1 tablespoon tomato paste
- 1⁄2 teaspoon dried tarragon (crumbled dried_)
- 1 tablespoon parsley (minced)
directions
- Sprinkle chicken with salt and pepper to taste.
- Heat 2T. of butter in a large skillet and put the chicken pieces in, skin side down. Brown on one side, then the other. This takes about 8 minutes.
- Pour in half of the wine vinegar and all of the water, and cover. Turn the heat to low and cook for about 10-15 minutes. Check for doneness after 10 minutes-don't overcook! The chicken is done when the juices run clear when the flesh is pieced with a sharp knife.
- Transfer the chicken to a platter and cover to keep warm.
- Add the garlic to the skillet and cook over medium heat for 1 minute. Add the remaining 1/4 cup vinegar and boil quickly to reduce slightly, about 1 minute. Add the tomato paste and the remaining 2 T. butter. Cook a few seconds.
- Pour the sauce over the chicken, and sprinkle with the tarragon and parsley. Serve immediately.
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RECIPE SUBMITTED BY
Miss V
Snellville, Georgia