Chicken With Sherry Vinegar And Tarragon Sauce

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (3 1/2 lb) whole chickens (jointed into 8 pieces, or 4 bone-in chicken breast portions)
• 2/3 cup sherry wine vinegar
• 2 tablespoons fresh tarragon leaves
• 1 tablespoon olive oil
• 12 shallots, peeled and left whole
• 6 garlic cloves, peeled and left whole
• 1 3/4 cups dry sherry
• 1 tablespoon low-fat yogurt
• 1 pinch salt
• plenty fresh ground black pepper

Recipe

• 1 heat the oil in a large non-stick frying pan and season the chicken joints with a little salt and plenty of pepper.
• 2 fry the chicken, on a medium heat, in two batches, as this will mean you can get them to brown nicely, then place on a plate.
• 3 the chicken should be golden brown coloured, but not cooked through.
• 4 put the shallots into the frying pan and cook for a couple of minutes. when they are soft and lightly golden brown add the garlic and cook for approximately 3-4 minutes until it has softened slightly.
• 5 turn the heat down, return the chicken pieces to the pan, sprinkle over the tarragon leaves and pour in the vinegar and sherry.
• 6 stir lightly so that all the flavours blend, and then turn the heat right down and simmer very gently for about 25 minutes.
• 7 turn over the chicken pieces, so that they cook evenly, and allow to simmer for another 20 minutes.
• 8 meanwhile, place a serving dish big enough for all the chicken and sauce in a low oven 275°f to warm through.
• 9 take the cooked chicken, garlic and onions out of the frying pan, leaving the sauce behind and place on the warmed plate.
• 10 finish off the dish by stirring the yoghurt into the remaining sauce in the pan. check the seasoning before pouring over the chicken.
• 11 sprinkle any spare tarragon leaves on top as a garnish before serving with baked potatoes, rice, couscous or pasta.