The vinegar's acidity enhances the chicken's natural flavors, creating a dish that is rich yet refreshingly light. Garnished with fresh herbs, this dish is a perfect blend of simplicity and sophistication.
Precise Preparation and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
The Number of Servings and Ideal Serving Size
Yields 4 servings.
Ideal Serving Size: 200g per serving.
Essential Nutritional Information
- Calorie Count: 410 kcal/serving
- Macronutrients:
- Proteins: 38g
- Carbohydrates: 4g
- Fats: 27g
- Sodium: 310mg
- Dietary Fiber: 0.6g
Ingredients, Measured in Grams
- Chicken pieces (legs, thighs): 800g
- White wine vinegar: 100ml
- Chicken stock: 250ml
- Olive oil: 25ml
- Garlic cloves: 15g
- Fresh tarragon: 10g
- Salt and pepper: To taste
Method of Preparation
- In a large skillet, heat olive oil over medium heat. Add the chicken pieces and brown on all sides.
- Once browned, remove the chicken and set aside. In the same skillet, add minced garlic and sauté until fragrant.
- Pour in the white wine vinegar, scraping the skillet's bottom to lift any browned bits. Allow the vinegar to reduce by half.
- Return the chicken to the skillet and add the chicken stock. Bring to a simmer and cover the skillet. Let the chicken braise for about 30 minutes.
- Season with salt, pepper, and fresh tarragon. Serve hot.
Proven Tips for Culinary Success
- Using a high-quality white wine vinegar can elevate the dish's flavors.
- Pair the dish with mashed potatoes or steamed vegetables to complement the tangy sauce.
Anticipated FAQs
- Can I use a different type of vinegar? While white wine vinegar is traditional, apple cider vinegar can be a suitable alternative, though it may slightly alter the taste.
- How do I know the chicken is cooked through? The meat should easily come off the bone, and its internal temperature should reach 75°C (165°F).