Tarragon White Balsamic Chicken

Print Recipe

Prep Time 5

Cook Time 30

Total Time 35

Course Main Course

Servings 4 people

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.

Keyword Balsamic Vinegar, chicken, herbs de provence olive oil, olive oil, Quick Dinner, recipe, tarragon, tarragon chicken, tarragon white balsamic vinegar, week night recipes