Vinegar Chicken with Mushrooms

By á-25087

Ingredients

• 4 chicken thighs and 4 drumsticks
• salt and freshly ground black pepper
• all-purpose flour
• 2 tablespoons canola oil
• 2 tablespoons butter, divided
• 10 to 12 ounces sliced crimini mushrooms
• 2 tablespoons butter, divided
• 2 shallots, sliced
• 2 cloves garlic
• 1 sprig fresh tarragon, plus 1 generous tablespoon chopped (or 1 teaspoon dried)
• 1/2 cup good quality aged balsamic vinegar
• 3/4 cup low-sodium chicken broth
• cooked white rice

Preparation

Step 1

Season chicken with salt and pepper. Dredge in flour and shake off excess. Heat a large lidded nonstick skillet over medium-high flame. Add oil to pan and brown chicken on both sides, about 4 minutes per side, occasionally swirling pan to make sure chicken touching pan is in contact with oil to avoid scorching. Transfer chicken to plate. Reduce heat to medium and add 1/2 tablespoon of butter to the pan; add the mushrooms to the pan (mushrooms love butter) and toss to coat. Sauté the mushrooms for 3 or 4 minutes, then add the shallots to the pan with the mushrooms and cook, stirring often. Add the garlic and the tarragon sprig to the pan and cook for about 45 seconds. And vinegar and broth to the pan and stir, scraping up browned bits from the bottom.

Return chicken to the pan, along with any juices, cover pan and reduce heat to low. Simmer the chicken until cooked through, 15 to 20 minutes. Transfer chicken to a plate and tent with foil. Increase heat slightly under pan and let the sauce cook down slightly. Slice the remaining 1-1/2 tablespoons of butter into pats and swirl into the sauce. Stir in the chopped tarragon.

Plate the chicken, a drumstick and thigh per plate, alongside rice. Spoon mushrooms and sauce over rice and chicken.