CHICKEN - FRENCH BISTRO CHICKEN

1 whole chicken, cut into 8 pieces

¾ cup flour

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons olive oil

1 medium-sized red onion, finely diced

1 teaspoon minced garlic

¼ cup red wine vinegar

½ cup chicken broth

1 ½ cups tomato concasse (or diced canned tomatoes)

1 tablespoon chopped fresh tarragon (not dried)

Combine the flour, salt, and pepper in a shallow pan and dredge each piece of the chicken in the flour, making sure to shake off the excess.

In a large heavy skillet or Dutch oven, heat the olive oil over medium to medium-high heat until the oil slides easily across the bottom of the pan.  Add the chicken to the pan in a single noncrowded layer.  Do this in two batches if you do not have enough space.  Cook the chicken to keep golden brown on each side and set it aside on a platter.

Add the onion and the garlic to the pan and cook until slightly softened.  This should take only a few seconds.  Add the vinegar, turn up the heat, and scrape the flavorful brown bits from the bottom of the pan.  Boil the vinegar until it is nearly evaporated.  Add the chicken broth and boil until reduced by half.  Add the tomato concasse and reintroduce the chicken to the pan.  Cover and let the dish simmer on the stove until the chicken is done, perhaps 20 minutes. 

Remove the chicken to a serving platter, stir the fresh tarragon into the simmering sauce, and pour the sauce over the chicken. 

MY NOTE:  depending on the type of chicken (free range, supermarket, etc..) you purchase, the cooking time might be different.

From Schuler’s:  Fresh Recipes & Warm Memories by Hans Schuler and Chef Jonathan Schuler.