Tarragon White Balsamic Chicken
Ingredients
- 1/2 cup
Primo Tarragon White Balsamic Vinegar - 2 tbsp
Primo Herbs de Provence Olive Oil - 3 tbsp unsalted butter
- 8 chicken thighs
- salt to taste
- pepper to taste
- 1/2 cup dry white wine
- 4 minced shallots
- 1 diced carrot
- 2 chopped tomatoes
- 1 bunch minced tarragon leaves
Instructions
- Heat up Primo Herbs de Provence olive oil with 1 tbsp of butter over high heat in a large skillet.
- Season the chicken thighs to taste salt and pepper.
- When the butter is melted, cook the chicken on both sides until the skin is golden brown. (~12 minutes.)
- Transfer the chicken to a serving platter and cover it to keep it warm.
- Remove the fat from the skillet.
- Return it to medium-high heat and add 1 tbsp of butter and the wine to deglaze the pan.
- Cook shallots and carrots for 5 minutes.
- Add tomatoes and cook for several minutes.
- Raise the heat to high and slowly add Primo's Tarragon White Balsamic Vinegar. Cook 2-3 minutes.
- Add the remaining 1 tbsp of butter and cook for 1 minute.
- Return the chicken to the skillet. Cover and cook on medium heat.
- Sprinkle with tarragon and turn the chicken pieces to coat.
- Serve and enjoy!
Notes
Special thanks to Giangi's Kitchen for this recipe.
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