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White Balsamic Chicken with Tarragon
Sweet-tart white balsamic vinegar and tangy Peppadew peppers bring flavor and color to this weeknight chicken dish. White balsamic, which is not cooked and aged as long as regular balsamic vinegar, has a mellow acidity that complements the Peppadews, a variety of small, sweet peppers from South Africa. They add slight heat and additional sweetness, as well as a vivid splash of red. Find them jarred at most grocery stores, and sometimes loose at the olive bar. When reducing the sauce before serving, add water if the liquid is less than 1 cup. Serve with roasted sweet potatoes, boiled baby red potatoes or spinach pasta tossed with butter and poppy seeds.
4
Servings
Tip
Don't rush rendering the fat from the skin on the chicken thighs. The skin should be golden brown and feel crisp.
30 minutes
Ingredients
-
3
pounds bone-in, skin-on chicken thighs, trimmed and patted dry
-
Kosher salt and ground black pepper
Directions
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01Heat the oven to 450°F with a rack in the middle position. Season the chicken on all sides with salt and pepper. In a 12-inch oven-safe skillet over medium-high, heat the oil until smoking. Add the chicken, skin down, and cook until fat is rendered and the skin is golden brown, about 5 minutes.
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Really enjoyed this recipe. Prior to adding the vinegar and broth, I added 1 tbsp of flour to create a roux. This gave the sauce a little more body. Otherwise followed it exactly. Don't freak out if you don't have tarragon. I think this could be just as good with parsley or rosemary.