Pan-Roasted Chicken with Vinegar-Tarragon Sauce

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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

WHY THIS RECIPE WORKS

The keys to this French chicken dish turned out to be avoiding soggy skin and taming the astringent vinegar bite. We start with bone-in chicken pieces, cooking them on the stovetop until well browned. Our sauce gets depth from sautéed shall...

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