Chicken With Sherry Vinegar and Tarragon Sauce

Recipe by English_Rose
READY IN: 1hr 10mins




  • Heat the oil in a large non-stick frying pan and season the chicken joints with a little salt and plenty of pepper.
  • Fry the chicken, on a medium heat, in two batches, as this will mean you can get them to brown nicely, then place on a plate.
  • The chicken should be golden brown coloured, but not cooked through.
  • Put the shallots into the frying pan and cook for a couple of minutes. When they are soft and lightly golden brown add the garlic and cook for approximately 3-4 minutes until it has softened slightly.
  • Turn the heat down, return the chicken pieces to the pan, sprinkle over the tarragon leaves and pour in the vinegar and sherry.
  • Stir lightly so that all the flavours blend, and then turn the heat right down and simmer very gently for about 25 minutes.
  • Turn over the chicken pieces, so that they cook evenly, and allow to simmer for another 20 minutes.
  • Meanwhile, place a serving dish big enough for all the chicken and sauce in a low oven 275°F to warm through.
  • Take the cooked chicken, garlic and onions out of the frying pan, leaving the sauce behind and place on the warmed plate.
  • Finish off the dish by stirring the yoghurt into the remaining sauce in the pan. Check the seasoning before pouring over the chicken.
  • Sprinkle any spare tarragon leaves on top as a garnish before serving with baked potatoes, rice, couscous or pasta.