- 4 chicken thighs or other bone-in chicken pieces
- 4-6 Tbs butter and/or olive oil
- salt and pepper
- 1/2 cup vinegar (red wine, rice, peach!, whatever)
- 1/2 cup water
- 2 cloves garlic, minced
- 1 tsp dried tarragon
- 1 tsp dried parsley
Heat the oil and/or most of the butter, saving a bit for the final step. Salt and pepper the chicken while the butter is heating, then brown the chicken on all sides over medium high heat for about 10 minutes. Add 1/4 cup of the vinegar plus the water. Then cover the pan and cook for another 15 minutes or so, until the chicken is done.
Put the chicken on your serving dish and keep warm. Add the garlic and cook a minute or so, until softened and smelling wonderful. Add the rest of the vinegar and cook down a few minutes. Add the last bit of butter, a tablespoon or two (and a tablespoon of tomato paste if you’d like!). Pour the sauce over the chicken and sprinkle with tarragon and parsley.