Tarragon Chicken

  • Yield: 4 servings


4pieces broiler-fryer chicken leg-thigh combinations
1/4cup flour
1teaspoon salt
1/2teaspoon tarragon
1/2teaspoon pepper
4tablespoons tarragon vinegar
3tablespoons olive oil


On piece of wax paper, mix together flour, salt, tarragon and pepper.  Place vinegar in a shallow dish.  Roll each piece of chicken in vinegar, then dust lightly with flour mixture.  In large non-stick frypan, place olive oil and heat over medium high temperature.  Add chicken and cook, turning, about 10 minutes or until brown on all sides.  Pour any remaining vinegar over chicken.  Reduce heat to medium low and continue to cook, turning, until chicken is done (about 20 minutes) and fork can be inserted with ease.