Chicken with Vinegar

Updated at: Thu, 17 Aug 2023 14:13:35 GMT

Step 1

Prep the chicken in advance of cooking.

Step 2

Season generously with salt and freshly ground black pepper.

Step 3

Refrigerate the chicken if seasoning more than an hour in advance; otherwise, leave it out on the worktop.

Step 4

Place the flour in a shallow bowl or pie plate and season with a generous pinch of salt.

Step 5

Dredge the chicken pieces in flour, shake off the excess, and lay in a single layer on a wire rack or parchment-lined baking sheet.

Step 6

Place a large frying pan or cast iron casserole over medium-high heat and add just enough olive oil to coat the pan.

Step 7

Brown the chicken in two batches, so as not to crowd the

Step 8

Begin with the skin side down, then turn and rotate the chicken around the pan to get even browning on both sides, about 4 minutes per side.

Step 9

Place the browned chicken on a baking sheet, then carefully discard the fat and wipe out the pan.

Step 10

Return the pan to medium heat and melt the butter.

Step 11

Add the onions, season with salt, and stir.

Step 12

Cook the onions, stirring occasionally, until they are tender and brown, about

Step 13

Increase the flame to high, add the wine and vinegar, and scrape the pan with a wooden spoon to deglaze.

Step 14

Add half of the tarragon and stir.

Step 15

Return the chicken, skin side up, to the pan, and lower the heat to a simmer.

Step 16

Set a lid ajar on the pan and continue to simmer.

Step 17

Remove the breasts when they are cooked, after about 12 minutes, but let the dark meat continue to cook until it's tender at the bone, 35 to 40 minutes total.

Step 18

Transfer the chicken to a platter, increase the heat, and add the cream or crème fraiche.

Step 19

Let the sauce come to a simmer and thicken.

Step 20

Taste and adjust the seasoning with salt, pepper, and a little more vinegar if needed to perk up the sauce.

Step 21

Add remaining tarragon and spoon over the chicken to serve.

Step 22

25 minutes.

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