Slow cooked braised chicken recipes are quickly becoming a favorite cold weather dish in our house and this tarragon version didn’t disappoint. So savory and melt in your mouth delicious. Let’s take a look.
The chicken is browned more than it appears in this photo. A crispy skin is a must or you’ll end up with that grey limp end result…SHUDDER. I love the flavor of tarragon, a flavor reminiscent of anise. I always put it in chicken and tuna salad sandwiches and love it in potato soup. I used fresh tarragon for this recipe, but also like to buy dried French Tarragon from our local spice shop in Littleton, Savory Spice. Be careful when using tarragon, it’s a strong flavor and a little can go a long way. I just read that tarragon is a perennial and easy to grow, I’ll be planting some next spring.
This is one of those “great find” recipes. It’s easy, somewhat healthy and bursting with flavor, it’s “French In A Flash”. Because this dish is simmered, covered for one full hour, it seems the tarragon infuses itself into the dark chicken meat. I served this simply with a tossed salad brimming with fresh vegetables with a vinaigrette. Delicious.
- 8 medium tomatoes, peeled, seeded, and finely diced
- 8 chicken legs
- 8 chicken thighs
- 2 tablespoons olive oil, plus 1 tablespoon
- 4 shalots, roughly chopped
- 2 cloves garlic, smashed
- ⅓ cup dry vermouth
- ⅓ cup dry white wine
- 1 cup low-sodium chicken stock
- 6 stems tarragon
- Drop tomatoes in boiling water for 10 to 20 seconds, and shock in ice water. Use a paring knife to help you lift off the skin, and then quarter them. Cut out the guts and seeds, then dice. This may seem like an unnecessary step, but it’s really so easy, and the result is a much lighter, sweeter sauce.
- Season the chicken with salt and pepper. In a braising pan, heat 2 tablespoons olive oil over medium-high heat. Sear the chicken, in batches as necessary, until golden-brown all over. Set the chicken aside, and discard the oil.
- Add another tablespoon of olive oil to the pan over medium-low heat. Add the shalots and garlic, and sweat just a minute. Add the vermouth and the wine, and simmer to reduce and burn off the alcohol. Add the tomatoes and chicken stock and half the tarragon. Add the chicken back into the pan, and bring the liquid to a boil.
- Cover and simmer for 1 hour, until the meat is falling off the bone. Boil uncovered for a few minutes at the end if you want to evaporate off some of the liquid. Scatter the leaves from the remaining 3 stems of fresh tarragon over the chicken, and serve piping hot.
Braised Chicken…It’s What’s For Dinner