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White Balsamic Chicken with Tarragon

White Balsamic Chicken with Tarragon

By Courtney HillOctober 16, 2017

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

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.

Tip

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

Ingredients
  • 3

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

  • Kosher salt and ground black pepper

  • 1

    tablespoon grapeseed or other neutral oil

  • 3

    garlic cloves, thinly sliced

  • 1

    medium shallot, minced (about ⅓ cup)

  • ¾

    cup white balsamic vinegar

  • ¾

    cup low-sodium chicken broth

  • ⅓

    cup pitted green olives, chopped

  • 4

    tablespoons finely chopped fresh tarragon, divided

  • ⅓

    cup drained Peppadew peppers, chopped

Step 1

Heat 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.

Step 2

Transfer the chicken skin up to a plate. Pour off all but 1 tablespoon of fat from the skillet. Stir in the garlic and shallot and cook over medium, stirring occasionally, until light golden brown, about 1 minute.

Add the vinegar and broth and bring to a simmer, scraping up any browned bits. Return the chicken to the skillet, skin up. Transfer to the oven and bake until the chicken reaches 175°F at the thickest part, or a skewer inserted into the thickest part meets no resistance, 12 to 15 minutes.

Step 3

Transfer the chicken, skin up, to a deep platter and return the skillet to the stovetop (handle will be hot) over medium-high. Bring the sauce to a boil and cook until reduced to about 1 cup, 2 to 3 minutes. Stir in the olives, then taste and season with salt and pepper.

Off heat, stir in half the tarragon, then spoon the sauce around the chicken. Top with Peppadews and the remaining tarragon.

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