Chicken with Sherry Vinegar and Tarragon Sauce

In a large frying pan, heat the oil and season the poultry pieces with salt and pepper. When the oil is hot, fry the poultry in two batches so that it is well browned. Place the first batch on a plate while searing the second. Each piece should be a nice golden brown color. When the second batch is done, remove the pieces from the frying pan and place them on the plate with it. Add the shallots to the frying pan and let them brown a tiny bit. Now add the garlic cloves and let them brown slightly as well.

Then reduce the heat and put the chicken pieces back into the frying pan. Sprinkle the tarragon leaves on top and add the vinegar and sherry. Simmer for a while, then turn down the heat to very low and cook the chicken for 45 minutes. Halfway through the cooking time, turn the chicken pieces to the other side.

When the poultry is done, arrange the pieces together with the shallots as well as the garlic on a heated serving platter. Add crème fraîche to the reduced and concentrated sauce and season to taste. Pour the sauce over the poultry. Tiny new potatoes tossed in herbs and fresh peas go well with this.

Try using 100 ml of vinegar and 400 ml of sherry. Sauce after taking out the poultry parts still cook with 150 g crème fraîche. Otherwise good. Serve with broccoli and cauliflower from the stove.

Our tip: As an alternative to fresh herbs

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