Poulet Au Vinaigre D’Estragon

When guests come Townsend farm, it is always a welcome treat for the farm managers who never fail to show off their animals and the farm. If the guest has the time they are always fed before leaving. This recipe is a kitchen favourite because it is easy, quick to make and never fails to impress.

1 free-range fryer chicken, quartered
6 Tbsp butter
1 onion, chopped medium fine
1 carrot, chopped medium fine
2 garlic cloves, minced
2 large tomatoes, chopped
1 Tbsp tomato paste
1 Tbsp tarragon vinegar
1c dry white wine
1 tsp dried tarragon, or a small bunch of fresh (approx. 5-8 sprigs)
½ tsp dried thyme, or 4 fresh sprigs
1 bay leaf
1 tsp salt
1 tsp pepper
¼ c cream

Heat a large skillet over medium heat, add butter and melt. Season chicken pieces with salt and pepper and brown on all sides in butter. Remove chicken and set aside.

Add onion and carrot and sauté till onion is translucent add garlic and sauté a few minutes more. Mix in tomato paste, tomatoes, vinegar and wine. Add all herbs reduce heat to medium and bring mixture to a simmer.

Return chicken to skillet, cover and let chicken cook in simmering sauce till thigh is cooked through, approx. 25 min. turning the pieces a few times during cooking period. Transfer chicken pieces to a platter. Remove bay leaf and stems of herbs. Increase heat and bring sauce to a boil. Continue cooking till sauce has been reduced and thickened slightly (approx. 15 min.). Add in cream and adjust salt and pepper. Return chicken to sauce to heat through. Arrange chicken on platter and pour sauce over, serve.