Chicken pieces are dredged in tarragon-seasoned flour, sautéed in olive oil and then braised until tender in tarragon vinegar.

Tarragon Chicken

1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon tarragon
1/2 teaspoon ground black pepper
4 tablespoons tarragon vinegar

4 broiler-fryer chicken leg-thigh combinations
3 tablespoons olive oil

1. On piece of wax paper, mix together flour, salt, tarragon and pepper.
2. Place vinegar in a shallow dish.
3. Roll each piece of chicken in vinegar, then dust lightly with flour mixture.
4. In large non-stick frypan, place olive oil and heat over medium high temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides.
5. Pour any remaining vinegar over chicken. Reduce heat to medium low and continue to cook, turning, until chicken is done (about 20 minutes) and fork can be inserted with ease.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.