Delia

Chicken with Sherry Vinegar and Tarragon Sauce

This is my adaptation of a classic French dish called poulet au vinaigre. 


It's very simple to make: the chicken is flavoured with tarragon leaves and simmered in a mixture of sherry vinegar and medium sherry without a lid, so that the liquid cooks down to a glossy, concentrated sauce. 

Serve with some well-chilled Fino sherry as an apéritif.


Serves 4

This recipe is taken from Delia Smith’s Summer Collection and The Delia Collection: Chicken.

Chicken with Sherry Vinegar and Tarragon Sauce
Ingredients
 1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces, or you could use 4 bone-in chicken breast portions
 5 fl oz (150 ml) sherry vinegar
 2 tablespoons fresh tarragon leaves
 2 tablespoons olive oil
 12 shallots, peeled and left whole
 4 cloves garlic, peeled and left whole
 15 fl oz (425 ml) medium-dry Amontillado sherry
 1 heaped tablespoon crème fraîche
 salt and freshly milled black pepper
To garnish:
 8 small sprigs of fresh tarragon
Equipment
You will also need a large, roomy frying pan, 9 inches (23 cm) in diameter.

Method

First of all, heat the oil in the frying pan and season the chicken joints with salt and pepper. Then, when the oil begins to shimmer, fry the chicken (in two batches) to brown well: remove the first batch to a plate while you tackle the second. Each joint needs to be a lovely golden-brown colour. When the second batch is ready, remove it to the plate to join the rest. Then add the shallots to the pan, brown these a little, and finally add the garlic cloves to colour slightly.

Now turn the heat down, return the chicken pieces to the pan, scatter the tarragon leaves all over, then pour in the vinegar and sherry. Let it all simmer for a bit, then turn the heat to a very low setting, so that the whole thing barely bubbles, for 45 minutes. Halfway through, turn the chicken pieces over to allow the other sides to sit in the sauce.

When they're ready, remove them to a warm serving dish (right side up) along with the shallots and garlic. The sauce will by now have reduced and concentrated, so all you do is whisk the crème fraîche into it, taste it and season as required, then pour the sauce all over the chicken and scatter with the sprigs of tarragon. 


This is lovely served with tiny new potatoes tossed in herbs and some fresh shelled peas.
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