*  Exported from  MasterCook  *
 
                      POULET AU VINAIGRE A L'ESTRAGON
 
 Recipe By     : Gourmet, May, 1991
 Serving Size  : 6    Preparation Time :0:00
 Categories    : French                           Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         a 10-ounce container fresh pearl onions
                         (about 2 1/2 cups), blanched
    1      in            boiling water for 1 minute, drained, and
                         peeled
    2      tablespoons   vegetable oil
    1      tablespoon    unsalted butter
    3 1/2  pounds        chicken pieces
    1      cup           tarragon white-wine vinegar
      1/2  cup           dry white wine
    1 1/2  cups          chicken broth
    1      cup           chopped and drained canned whole tomatoes
    2      tablespoons   finely chopped fresh tarragon or 1
                         teaspoon dried,
                         crumbled, plus, if desired, fresh
                         tarragon sprigs for garnish
    4      teaspoons     arrowroot or 1 1/2 tablespoons
                         cornstarch, either
                         dissolved in 2 tablespoons cold water
 
 In a saucepan of boiling salted water boil the onions for 10 minutes, or
 until they
 are just tender, and drain them well. In a heavy kettle heat the oil and
 the butter
 over moderately high heat until the mixture is hot but not smoking and
 in the fat
 brown well the chicken, patted dry and seasoned with salt and pepper, in
 batches,
 transferring it as it is browned with tongs to a platter. Pour the fat
 from the kettle,
 add the onions, and sauté them, stirring, for 1 minute. Add the vinegar
 and the wine
 and boil the liquid, scraping up the brown bits, until it is reduced by
 half. Add the
 broth, the tomatoes, the dried tarragon, if using, and the chicken,
 bring the mixture
 to a boil, and simmer it, covered, for 20 to 25 minutes, or until the
 chicken is
 cooked through. The chicken may be prepared up to this point 1 day in
 advance:
 Let the mixture cool, uncovered, and chill it, covered. Reheat the
 mixture before
 proceeding.
 
 Transfer the chicken and the onions with a slotted spoon to a heated
 platter and
 keep them warm, covered with foil. Stir the arrowroot or cornstarch
 mixture, add it
 to the simmering cooking liquid with half the chopped fresh tarragon, if
 using, and
 simmer the sauce, stirring, for 1 minute. Spoon the sauce over the
 chicken, sprinkle
 the chicken with the remaining chopped fresh tarragon, if using, and
 garnish it with
 the tarragon sprigs.
 
 Serves 6.
 
 Gourmet
 May 1991
 
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