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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 

Base

  • 2 whole skinless boneless chicken breasts cut in half

Fats

  • 1 tbsp unsalted butter
  • 1 tbsp olive oil

Produce

  • 1 medium carrot finely chopped
  • 1 medium chopped onion
  • 2 cloves crushed garlic
  • 2 large tomatoes diced
  • 4 sprigs chopped tarragon or 1 tbsp dried
  • 3 sprigs chopped parsley
  • 3 sprigs chopped thyme or 1 tsp dried
  • 1/2 cup water

Flavor

  • 2 bay leaves
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • 1/3 cup dry white wine such as Chardonnay or Sauvignon Blanc

Pantry

  • 2 tbsp tarragon vinegar or white wine vinegar
  • 2 tbsp tomato paste
  • 1 small can tomato sauce - (8 oz)

Instructions

Gather all ingredients before starting the recipe.

  • Season 2 whole skinless boneless chicken breasts on both sides with 1 tsp 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 plate and set aside.
  • Add 1 medium chopped onion , 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 tomatoes, 4 sprigs chopped tarragon, 3 sprigs chopped parsley, 3 sprigs chopped thyme, 2 bay leaves and season with 1 tsp black pepper and 1 tsp kosher salt. Then 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. Bring to a simmer then cover with the lid propped open with a wooden spoon. 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, noodles or Homemade Spaetzle and garnish with a sprig of tarragon.