Pan-Roasted Chicken with Vinegar-Tarragon Sauce

Name: Pan-Roasted Chicken with Vinegar-Tarragon Sauce
Yield: Serves 4
Ingredients: 1 teaspoon, cornstarch; 1 cup, chicken broth; 1/2 cup, cider vinegar; 2 teaspoons, honey; 3 pounds, bone-in chicken pieces (split breasts cut in half crosswise, drumsticks, and/or thighs), trimmed; , Salt and pepper; 2 teaspoons, vegetable oil; 1 , shallot, minced; 4 , garlic cloves, lightly crushed and peeled; 1 tablespoon, unsalted butter; 1 tablespoon chopped, fresh tarragon

Main Courses
Chicken

By Cristin Walsh ･ Appears in Cook's Country December/January 2014

This simple but flavorful dish from France has made its way into American restaurants. But in the recipes that we tried, something was lost in translation.

SERVES 4

TIME 55 minutes

Pan-Roasted Chicken with Vinegar-Tarragon Sauce

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