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French Chicken with Tarragon, White Wine and Tomato Sauce

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Course: Dinner
Cuisine: French
Prep Time: 15 minutes
Cook Time: 30 minutes
Passive Time: 15 minutes
Total Time: 1 hour
Degree of Difficulty : Moderately Difficult
Servings: 4 people
Author : Kathy from Inspired Cuisine
Tip : Skinless, boneless chicken thighs may be substituted for the chicken breasts

Ingredients 

  • 2 whole skinless boneless chicken breasts cut in half
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium carrot finely chopped
  • 1 medium onion chopped
  • 2 cloves crushed garlic
  • 2 tbsp tomato paste
  • 1 small can tomato sauce - (8 oz)
  • 1/2 cup water
  • 2 large tomatoes diced
  • 2 tbsp tarragon vinegar or white wine vinegar
  • 1/3 cup dry white wine such as Chardonnay or Sauvignon Blanc
  • 4 sprigs tarragon chopped or 1 tbspn dried
  • 3 sprigs parsley chopped
  • 3 sprigs thyme chopped or 1 tsp dried
  • 2 bay leaves
  • 1 tsp black pepper
  • 1 tsp kosher salt

Instructions

  • Gather all ingredients before starting the recipe.
  • Season chicken on both sides with 1 tsp kosher salt kosher salt.
  • Melt 1 tbsp unsalted butter and 1 tbsp olive oil in a deep sided skillet and add chicken pieces; cook over medium high heat until golden on both sides, about 5-6 minutes per side.
  • Once golden, remove chicken to a platter and set aside.
  • Add 1 medium onion chopped, 1 medium carrot, finely chopped and 2 cloves crushed garlic to hot oil and butter and sauté until onions are translucent, about 5 minutes.
  • Add 2 large tomatoes3 sprigs parsley, 3 sprigs parsley, 3 sprigs thyme, 2 bay leaves and season 1 tsp black pepper and 1 tsp kosher salt and stir to combine.
  • Add 2 tbsp tomato paste, 1 small can tomato sauce - (8 oz)1/2 cup water 2 tbsp tarragon vinegar or white wine vinegar, and 1/3 cup dry white wine and bring to a simmer. Cover with a lid propped open with a wooden spoon and cook until the vegetables are soft and the liquid has reduced by about a quarter, about 20 minutes.
  • Ladle mixture into a fine sieve set over a mixing bowl and push solids through with the back of a wooden spoon until only the pulp remains.
  • Return sauce to the pan; the sauce should be velvety smooth.
  • Return chicken to sauce and heat gently to warm the chicken through, 3-4 minutes over medium heat.

Serving

  • Serve either with plain white rice or noodles garnished with a sprig of tarragon.