Tarragon Chicken Skillet
Dive into comfort with this savory skillet dish where Wild Mushroom & Sage Olive Oil meets tender chicken and golden baby potatoes. A splash of white wine and our Tarragon Balsamic adds a gourmet twist, while zucchini and cherry tomatoes finish it off with a burst of freshness. Serve with a big chunk of bread and enjoy a meal that’s cozy, flavorful, and utterly irresistible!
I N G R E D I E N T S :
2 tablespoons Rocky Mountain Olive Oil Wild Mushroom & Sage Infused Olive Oil
salt and pepper
1 pound baby potatoes, quartered; 3-4 cups
1 pound boneless skinless chicken thighs, 6-8 thighs cut into 1 inch pieces
4 cloves garlic, minced
1/4 cup dry white wine
1 cup chicken stock
1/4 cup Rocky Mountain Olive Oil Tarragon White Balsamic Vinegar
1/4 teaspoon salt
1 tablespoon tarragon, chopped
2 cups zucchini, sliced
1 tablespoons arrowroot starch or cornstarch
2 cups cherry tomatoes
I N S T R U C T I O N S :
- Heat Wild Mushroom & Sage Olive Oil in a large skillet over medium heat. Add the potatoes, tossing to coat. Sprinkle with salt and pepper. Cook for 10-12 minutes, stirring every 3 or so minutes.
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Remove potatoes from pan and set aside. Add chicken to pan, and cook until browned on all sides, roughly 5 minutes.
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Add the garlic to the pan, stirring frequently. Cook until garlic is golden (don't burn!) approximately 1 minute.
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Add the wine to the pan and cook for one minute, scraping up all the brown bits from the bottom of the pan.
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Add the potatoes back with the chicken stock,
Tarragon Balsamic, salt, tarragon and zucchini. Cook, stirring occasionally for 10 or so minutes, until potatoes are soft when poked with a fork.
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Whisk together 1 tablespoon arrowroot starch with ¼ cup water. Add to the pan and cook until sauce reduces, 3 or so minutes. If not thickened to your liking, add another tablespoon of flour.
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Add the tomatoes, turn off heat, cover, and let sit for 5 or so minutes until tomatoes are soft.
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Serve with a big chunk of bread.
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