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White Balsamic Chicken with Tarragon

4 Servings

30 minutes

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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.




Don't rush rendering the fat from the skin on the chicken thighs. The skin should be golden brown and feel crisp.

30 minutes


  • 3

    pounds bone-in, skin-on chicken thighs, trimmed and patted dry

  • Kosher salt and ground black pepper


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christine d.
October 20, 2023
I made this recipe out of the Tuesday Night's cookbook and it didn't include the green olives. I would thicken the sauce a bit next time, too. Great flavor, easy to make, a hit in our house!
Michael F.

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.

Diana L.

I made this two times now and its really good. Second time I did add a little bit more olives and peppadew peppers.

Karen P.

This is really delicious, and easy too. I am definitely making this again!