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 shall...