Juicy vinegar chicken with tomatoes and fresh tarragon! This sounds like a great idea for your next chicken dinner… Enjoy this delicious meal!
This vinegar chicken is my all time favorite easy chicken recipe.
And a true family classic here!
Honestly, I have no clue why this is such a success. Sure it tastes amazing. You definitely have to try this one out. The ingredients are so drop dead simple.
You have to like vinegar in your dishes though.
Because the vinegar is what keeps this dish together.
Family Classic
And then that tender and juicy chicken meat, the soft cherry tomatoes in the vinegar sauce.
The best fresh herb to add to this combo is fresh tarragon. I have made this vinegar chicken before with other fresh herbs, but it never really had the same flavor flair.
This vinegar chicken definitely needs fresh tarragon here!
My recipe has been in the family for quite a while. I still remember seeing the recipe in magazine quite a few years ago.
And we instantly liked the sound of it.
Easy Vinegar Chicken with Fresh Tarragon
And it was also an instant hit when we prepared it the very first time.
I think that by now I must have made this vinegar chicken about 50 times by now!
No joke.
Over the years I made a couple of small adjustments to the recipe.
And frankly I could even make this ripper dish with my eyes closed because I have done it so many time before.
Not sure what makes this delicious chicken recipe such a delicacy.
Is it its simplicity? The vibrant red color? The summer sweetness of the cherry tomatoes, or the grassy tarragon flavor or the surprising sting of vinegar?
I prefer to serve this chicken dish with al dente Greek pasta. But a scoop of creamy polenta or grilled ciabatta are also great side dishes for this chicken dish!
Enjoy!
Easy Vinegar Chicken with Fresh Tarragon Recipe
A family favorite we love!
- 2 fresh chicken breasts
- 10 cherry tomatoes sliced
- ½ cup chicken stock (120 ml)
- ¼ cup red wine vinegar (60 ml)
- a handful fresh tarragon
- 2 tbsp olive oil
- 1 tsp unsalted butter (optional)
- pepper
- salt
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Season the chicken breasts with pepper and salt. Pour the olive oil in a medium non-stick pan. Place it over high heat. Once the oil is hot, add the chicken.
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Sear the chicken breasts for 4 minutes on both side. Then turn the heat lower. Cover the pan. Cook the chicken for 10 to 12 minutes until cooked through.
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Once that is done, transfer the chicken to a plate and cover with tinfoil. Keep aside until later. In the same pan you cooked the chicken in (don’t wipe it!) pour the water and red wine vinegar. Put it over medium heat.
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Stir and bring the water and vinegar to a light boil to reduce it. Add the sliced tomatoes and fresh tarragon. Season with pepper and salt.
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Simmer the tomatoes for 5 minutes. Check the seasoning of the sauce. Add extra pepper, salt or vinegar to taste. Add the butter (optional). Add the chicken back to the pan and baste with the sauce for a minute. Transfer the chicken breast to deep plates. Top with the tomato and vinegar sauce. Serve with (Greek) pasta.
