Pan-Roasted Chicken with Vinegar-Tarragon Sauce
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.
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 shallot and garlic and body from just a teaspoon of cornstarch. Honey helps round out the tangy vinegar, which we combine with chicken broth for savory flavor. We return the chicken to the pan, keeping the browned skin above the liquid, and move it to the oven so that the meat can finish cooking gently while the exposed skin crisps. We finish the sauce with tarragon for bright flavor (and a touch of French flair) and butter for a rich, silky texture.
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