“Pucker-Up for Winner, Winner Chicken Dinner”

Tangy, Creamy Vinegar Chicken with Tarragon. Served with a crusty baguette with butter and a small green salad.

Serves: 4

Ingredients:

4 boneless, skinless chicken thighs

4 boneless, skinless chicken breasts

Salt and white pepper or finely ground black pepper

1 cup AP flour

3 T EVOO

3 T butter

2 large shallots finely chopped

2 large cloves garlic, chopped

About 2/3 cup white wine

About 1/3 cup white wine vinegar

2/3 cup crème fraiche or heavy cream

1 round t Dijon

3 T chopped tarragon leaves

Directions:

Cut chicken in large pieces, halve the thighs and cut breasts into thirds. Season the chicken with salt and pepper and dredge in flour. Heat oil, 3 turns, in large cast-iron or nonstick skillet over medium to medium-high heat, melt in half the butter, add the chicken and brown 7-8 minutes, remove.

Add remaining butter and shallots, season with salt and white pepper and stir 1 minute, add garlic, stir another minute then add the wine and vinegar and reduce over high heat by half.

Add the crème fraiche and reduce heat to low, stir in Dijon and 2 T tarragon and slide chicken back in,  let the dish bubble 2-3 minutes more, top with remaining tarragon.