Skillet Balsamic Chicken with Strawberries & Tarragon
An easy skillet dish - Tender Chicken, Crispy Skin with a Hearty Yet Light Pan Sauce with Plenty of Strawberries and Garnished with Tarragon Leaves. Irresistible!
Servings: 6 servings
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Ingredients
Season the Chicken:
- 6 large bone-in chicken thighs about 2 pounds
- 1/2 teaspoon ground fennel
- 1/2 teaspoon ground annatto
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil (for sautéing)
All the Rest:
- 1 teaspoon extra virgin olive oil
- 1 cup shallots peel; slice horizontally 1/4" thick
- 1 tablespoon garlic peeled, coarsely chopped; add some spring garlic if available
- 1 1/2 teaspoon grainy mustard
- 1 sprig fresh rosemary
- 1 sprig fresh tarragon
- 1/2 cup balsamic vinegar of Madona* (does not contain caramel coloring)
- 1 cup chicken broth preferably homemade
- 1 tablespoon vintage port
- 2 teaspoons coconut palm sugar (can use dark brown sugar)
- 1/8 teaspoon Szechuan chili flakes (or your favorite chili flake)
- 2 sprigs fresh tarragon leaves pinched off the stem
- 3/4 cups fresh strawberries washed, hulled, sliced
Instructions
- Wash, dry and trim chicken of fat - add to a plate to hold. Add seasonings: fennel, annatto, salt & pepper and rub in.
- Heat 1 T. evoo in a cast iron skillet to low-medium heat. (Do not cook over a hotter flame; chicken skin will stick.) Add chicken skin side down - cook until golden - 4 minutes. Turn over with tongs, cook another 4 minutes until golden - remove to a plate to hold.
- Add 1 teaspoon evoo, heat over low-medium heat. Add shallot and cook, stirring 3 minutes until softened, Add garlic, grainy mustard, rosemary and tarragon, stir up and cook 3 minutes.
- Add balsamic vinegar - bring to a boil, cook 1 minute. Add chicken broth, port wine, coconut palm sugar and chili flakes, simmer the sauce until slightly thickened 2 minutes.Add the chicken back to the pan, skin-side up and cover the pan.
- Cook over a low simmer for 18 minutes until cooked through - will register 165 degrees with a meat thermometer. Note: I have used large chicken thighs.
For Crispy Skin:
- Preheat broiler with rack 3" from the heat source. Carefully place the chicken on the rack and broil just until the skin is golden brown, bubbly and crisp - 2 minutes, watch carefully, pan will be hot.
To Serve:
- Before serving, add the sliced strawberries and stir into the warm sauce to soften and flavor them. Hint: Do not "cook" the strawberries in the sauce, just quickly warm through.Garnish the chicken with tarragon leaves. Serve with Chinese Broccoli or Spinach and your favorite rice if you desire.
Notes
*Balsamic Vinegar of Modena: The real stuff from this region without "caramel coloring" additive.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition Facts
Skillet Balsamic Chicken with Strawberries & Tarragon
Amount per Serving
Calories
413
% Daily Value*
Fat
27
g
42
%
Saturated Fat
7
g
44
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
12
g
Cholesterol
142
mg
47
%
Sodium
247
mg
11
%
Potassium
554
mg
16
%
Carbohydrates
15
g
5
%
Fiber
2
g
8
%
Sugar
8
g
9
%
Protein
26
g
52
%
Vitamin A
160
IU
3
%
Vitamin C
15
mg
18
%
Calcium
53
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.