I bought a new cookbook. Don’t berate me. It’s the fault of the library. I was searching for new cookbooks, and I checked out The Bon Appetit Cookbook: Fast Easy Fresh to browse through. See, I had good intentions, but oh my, it’s 1,100 recipes!!! Not only is it impressive in sheer volume (think… Bittman’s How to Cook Everything..big), but it’s all fast and easy. You know how there is weekend cooking and then there is I’m-so-tired-I-can’t-believe-I-have-to-cook weeknight cooking. This may very well become my weeknight cookbook. Seriously, everything, easy peasy.
One of the first things I spotted was a recipe for Chicken with Tarragon Vinegar Sauce. Remember my tarragon vinegar? This sounded like a very good use for it. I know my picture for some reason showcases the shallots tumbling down over the brown rice, instead of the chicken, which is supposed to be the star of the show. Sorry. I don’t know what I was thinking?? Maybe I was in a hurry because my husband was standing there waiting for his plate. Patience. You must have patience in my house.
Chicken with Tarragon Vinegar Sauce
2 tablespoons butter
2 chicken breast halves, with skin and bones
3 shallots, chopped
1/2 cup tarragon vinegar
1 cup low-salt chicken broth
1 1/2 tablespoons chopped fresh tarragon
Melt the butter in a heavy, medium skillet over medium-high heat. Season the chicken with salt and pepper. Add to skillet and saute until golden, about 4 minutes per side. Transfer chicken to plate and add shallots to skillet. Saute shallots for about 30 seconds, then add vinegar; boil until reduced to a glaze, stirring occasionally, about 2 minutes. Add the broth and return the chicken, skin side up, to skillet. Reduce heat to medium-low, cover and simmer until cooked through, about 12 minutes.
Transfer chicken to a platter. Add tarragon to the drippings in the skillet. Increase the heat to medium-high; boil uncovered until sauce is slightly thickened, about 2 minutes. Season with salt and pepper and serve over the chicken.
I made the recipe as noted, except that I didn’t have any fresh tarragon, which I think would have added a nice fresh touch. I’ll have to make this again in the summer. I also think this would be good with skinless, boneless breasts. Since this is a classic French Bistro dish, I am entering into Regional Recipes, hosted by Susan C at Open Mouth, Insert Fork.