I loved the red wine vinegar recipe you posted - so did hubby! I am going through old magazines and came across this one in a May 1991 Bon Appetit:
Chicken in Tarragon Vinegar Sauce
(Poulet Au Vinaigre D'Estragon)
One 3-1/2 lb. chicken, quartered
6 Tbl. unsalted butter
1 onion, chopped
1 carrot, chopped
2 large garlic cloves, chopped
1 tbl. tomato paste
2 large ripe tomatoes, chopped
1 cup tarragon vinegar
1 cup dry white wine
8 large fresh tarragon sprigs or 1 tsp. dried, crumbled
3 fresh parsley sprigs
3 large fresh thyme sprigs or 1/2 tsp. dried, crumbled
1 bay leaf
1 tsp. pepper
1/4 cup creme fraiche or whipping cream
Season chicken with salt and pepper. Melt butter in heavy large deep skillet over med-hi heat. Add chicken and brown on all sides, turning occasionally, about 5 min. Transfer to plate. Add onion, carrot and garlic to same skillet and saute until onion is translucent, about 3 min. Mix in tomato paste, then tomatoes, vinegar, wine, 4 tarragon sprigs (or 1 tsp. dried), parsley, thyme, bay leaf and pepper. Bring mixture to simmer. Return chicken pieces to skillet. Reduce heat to medium and simmer until chicken breasts are cooked through, turning once, about 25 min. Transfer breasts to platter and continue cooking rest of chicken about 5 min. longer, until cooked through. Transfer to platter.
Pour contents of skillet through sieve, pressing hard on solids with back of spoon. Return sauce to skillet and boil until reduced to 1 cup, about 15 min. Whisk in creme fraiche; season with salt and pepper. Return chicken to skillet and simmer about 2 min. until heated through. Arrange chicken on platter and spoon sauce over. Garnish with remaining tarragon sprigs.
Chicken in Tarragon Vinegar Sauce
(Poulet Au Vinaigre D'Estragon)
One 3-1/2 lb. chicken, quartered
6 Tbl. unsalted butter
1 onion, chopped
1 carrot, chopped
2 large garlic cloves, chopped
1 tbl. tomato paste
2 large ripe tomatoes, chopped
1 cup tarragon vinegar
1 cup dry white wine
8 large fresh tarragon sprigs or 1 tsp. dried, crumbled
3 fresh parsley sprigs
3 large fresh thyme sprigs or 1/2 tsp. dried, crumbled
1 bay leaf
1 tsp. pepper
1/4 cup creme fraiche or whipping cream
Season chicken with salt and pepper. Melt butter in heavy large deep skillet over med-hi heat. Add chicken and brown on all sides, turning occasionally, about 5 min. Transfer to plate. Add onion, carrot and garlic to same skillet and saute until onion is translucent, about 3 min. Mix in tomato paste, then tomatoes, vinegar, wine, 4 tarragon sprigs (or 1 tsp. dried), parsley, thyme, bay leaf and pepper. Bring mixture to simmer. Return chicken pieces to skillet. Reduce heat to medium and simmer until chicken breasts are cooked through, turning once, about 25 min. Transfer breasts to platter and continue cooking rest of chicken about 5 min. longer, until cooked through. Transfer to platter.
Pour contents of skillet through sieve, pressing hard on solids with back of spoon. Return sauce to skillet and boil until reduced to 1 cup, about 15 min. Whisk in creme fraiche; season with salt and pepper. Return chicken to skillet and simmer about 2 min. until heated through. Arrange chicken on platter and spoon sauce over. Garnish with remaining tarragon sprigs.