Poulet Au Vinaigre a L'estragon
| Yield: | 6 Servings |
| Categories: | Chicken, French |
| 1 | pk | (10-ounce) fresh pearl onions (about 2 1/2 cups); blanched in boiling water for 1 minute, drained, and peeled |
| 2 | tb | Vegetable oil |
| 1 | tb | Unsalted butter |
| 3 1/2 | lb | Chicken pieces |
| 1 | c | Tarragon white-wine vinegar |
| 1/2 | c | Dry white wine |
| 1 1/2 | c | Chicken broth |
| 1 | c | Chopped and drained canned whole tomatoes |
| 2 | tb | Finely chopped fresh tarragon or 1 teaspoon dried; crumbled, plus, if desired, fresh tarragon sprigs for garnish |
| 4 | ts | Arrowroot or 1 1/2 tablespoons cornstarch; either dissolved in 2 tablespoons cold water |
Advertisement