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
Equipment
- 1 large cast iron skillet
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
Calories: 413kcal | Carbohydrates: 15g | Protein: 26g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 247mg | Potassium: 554mg | Fiber: 2g | Sugar: 8g | Vitamin A: 160IU | Vitamin C: 15mg | Calcium: 53mg | Iron: 2mg