Chicken Saute With Vinegar

Submitted by Miss V

"Wonderful weeknight dinner...."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 chicken (2 1/2 lb, cut into serving pieces)
• 1 pinch salt
• 1 pinch pepper
• 4 tablespoons butter
• 1⁄2 cup wine vinegar
• 1⁄4 cup water
• 1 teaspoon garlic (minced)
• 1 tablespoon tomato paste
• 1⁄2 teaspoon dried tarragon (crumbled dried_)
• 1 tablespoon parsley (minced)

directions

1. Sprinkle chicken with salt and pepper to taste.
2. Heat 2T. of butter in a large skillet and put the chicken pieces in, skin side down. Brown on one side, then the other. This takes about 8 minutes.
3. Pour in half of the wine vinegar and all of the water, and cover. Turn the heat to low and cook for about 10-15 minutes. Check for doneness after 10 minutes-don't overcook! The chicken is done when the juices run clear when the flesh is pieced with a sharp knife.
4. Transfer the chicken to a platter and cover to keep warm.
5. Add the garlic to the skillet and cook over medium heat for 1 minute. Add the remaining 1/4 cup vinegar and boil quickly to reduce slightly, about 1 minute. Add the tomato paste and the remaining 2 T. butter. Cook a few seconds.
6. Pour the sauce over the chicken, and sprinkle with the tarragon and parsley. Serve immediately.