Yield > 1
Keys : Poultry Chicken French France European Mediterranean
Ingredients :
a 10-ounce container fresh
pearl onions (about 2 1/2
cups), blanchedin boiling
water for 1 minute,
drained, and peeled
2 tbl vegetable oil
1 tbl unsalted butter
3 1/2 lb chicken pieces
1 cup tarragon white-wine
vinegar
1/2 cup dry white wine
1 1/2 cup chicken broth
1 cup chopped and drained
canned whole tomatoes
2 tbl finely chopped fresh
tarragon or 1 crumbled,
plus, if teaspoon dried -
desired, fresh tarragon
sprigs for garnish
4 tsp arrowroot or 1 1/2
tablespoons cornstarch
eitherdissolved in 2
tablespoons cold water
Method :
• In a saucepan of boiling salted water boil the onions for
10 minutes, or until they are just tender, and drain them well.
In a heavy kettle heat the oil and the butter over moderately
high heat until the mixture is hot but not smoking and in the
fat brown well the chicken, patted dry and seasoned with salt
and pepper, in batches, transferring it as it is browned with
tongs to a platter. Pour the fat from the kettle, add the onions,
and saute them, stirring, for 1 minute. Add the vinegar and the
wine and boil the liquid, scraping up the brown bits, until it is
reduced by half. Add the broth, the tomatoes, the dried
tarragon, if using, and the chicken, bring the mixture to a boil,
and simmer it, covered, for 20 to 25 minutes, or until the
chicken is cooked through. The chicken may be
• prepared up to this point 1 day in advance: Let the
mixture cool, uncovered, and chill it, covered. Reheat the
mixture before proceeding.
• Transfer the chicken and the onions with a slotted spoon
to a heated platter and keep them warm, covered with foil. Stir
the arrowroot or cornstarch mixture, add it to the simmering
cooking liquid with half the chopped fresh tarragon, if using,
and simmer the sauce, stirring, for 1 minute. Spoon the sauce
over the chicken, sprinkle the chicken with the remaining
chopped fresh tarragon, if using, and garnish it with the
tarragon sprigs.
• Serves 6.
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