Over the years I made some adjustments and frankly I could even make this ripper dish with my eyes closed (this probably tells more about my eyes than about the dish).
Vinegar Chicken with Fresh Tarragon
I don’t know whether it is its simplicity, the vibrant red color, the summer sweetness of the cherry tomatoes, the grassy tarragon flavor or the surprising sting of vinegar that makes me tick.
I usually serve this chicken dish with al dente spaghetti, creamy polenta, orzo (Greek pasta) or grilled ciabatta.
- 2 fresh chicken breasts
- 10 cherry tomatoes
- ½ cup chicken stock (120 ml)
- ¼ red wine vinegar (60 ml)
- a handful fresh tarragon
- 4 tbsp olive oil
- Season the chicken breasts on both sides with pepper and salt.
- Pour the olive oil in a medium non-stick pan and place it over high heat. Once the oil is hot, add the chicken breasts.
- Then sear the chicken breasts quickly in the oil for 4 minutes until nicely golden brown on one side.
- Flip the chicken over and bake the other side for 3 more minutes. Then transfer the breasts to a baking dish.
- In the same pan you just baked the chicken in (don’t wipe it clean!) pour the water and the red wine vinegar. Turn the heat lower to medium.
- Stir and bring the water and vinegar to a light boil. In the meantime slice the cherry tomatoes in half and add them to the pan.
- Then stir in the fresh tarragon as well.
- Bring the tomatoes to a good simmer and then take the pan off the heat. Check the seasoning of the sauce and add extra pepper, salt or red wine vinegar to taste if necessary. Then pour the sauce over the baked chicken breasts in the baking dish.
- Bake the chicken in a preheated oven at 356°F (180°C) for 20 minutes until cooked through. Once done, remove the dish from the oven and place the chicken and tomatoes onto deep plates. You can stir a bit of ice cold unsalted butter through the remaining sauce in the dish if you like. Then drizzle the vinegar sauce over the chicken and serve.