Ingredients
1 tablespoon olive or vegetable oil
3 to 31/2 lbs. cut-up frying chicken
1/4 teaspoon coarse ground black pepper
1/8 teaspoon salt
30 garlic cloves, peeled
2 tablespoons tarragon white wine vinegar
1/2 cup chicken broth
1 tablespoon chopped fresh tarragon
1 tablespoon butter, softened
Preparation
Heat oil in large skillet over medium-high heat until hot. Add chicken; sprinkle with pepper and salt. Cook until golden brown on all sides.
Remove chicken from skillet. Reduce heat to low; add garlic cloves to skillet. Cook and stir until light brown, being careful not to burn garlic.
Return chicken to skillet. Increase heat to medium-high. Add vinegar; cook 2 to 3 minutes. Add broth; bring to a boil. Reduce heat to medium-low; cover and cook 30 to 40 minutes or until chicken is fork-tender and juices run clear.
Remove chicken from skillet; place on serving platter. Press garlic cloves in skillet with back of spoon to mash slightly. Bring to boil. With wire whisk, stir in tarragon and butter, cook 1 minute or until slightly thickened. Pour sauce over chicken.
