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Blanch onions in
boiling water 1 min, drain and peel. In saucepan of boiling salted water
boil onions for 10 min, or until just tender, and drain them well. In a
heavy kettle heat the oil and the butter over moderately high heat until
the mix is hot but not smoking. In the fat brown well the chicken, patted
dry and seasoned, in batches, transferring it as it is browned with tongs
to a platter. Pour the fat from the kettle, add the onions, and sauté
them, stirring, for 1 min. Add vinegar and wine and boil, scraping up
brown bits, until it is reduced by half. Add stock, tomatoes, dried
tarragon and chicken. Bring mix to boil and simmer, covered, 20-25 min,
until chicken is cooked through. (May be prepared 1 day in advance--reheat
before proceeding) Transfer chicken and onions w slotted spoon to heated
platter and keep warm. Stir cornstarch mix, add to simmering liquid w half
the fresh tarragon and simmer, stirring 1 min. Spoon sauce over chicken's
sprinkle w remaining fresh chopped tarragon, and garnish w tarragon
springs. |