Chicken with shallots, tomatoes, and tarragon vinegar
Chicken second courses
A simple sauce made from a generous amount of shallots, tomatoes and tarragon wine vinegar takes plain sauteed chicken pieces to a new level. Be prepared for a bit of a mess as the chicken pieces are skin on, bone-in, and sauté not just to brown, but are cooked until they are done. You'll need to scrub down the stove at the end, but it is worth it. Serve this dish with French bread or rice - anything to sop up the delicious sauce.
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