French Tarragon Chicken

[EmmaPeel@Work]

organic, free range chicken parts
6-8 cloves garlic, chopped
balsamic vinegar, 1/4 cup
olive oil or ghee(clarified butter)
1 large of each (carrot, celery, onion) chopped; *a.k.a. the Trinity
2 tsp tarragon
juice of 1/2 lemon
salt and pepper to taste
1 cup steeped black tea or red wine
fresh tomatoes, chopped (optional)

Saute the Trinity, and garlic, in the olive oil or ghee in lg saucepan. When softened remove from pan. Add a bit more ghee or oil and saute seasoned with salt , pepper and tarragon, the chicken until brown. Add back the Trinity, cover with lemon juice, vinegar, and tea or wine. Braise until tender. Add tomatoes if desired. Adjust seasoning. (I prefer no tomatoes myself). Enjoy!

[Islander]

I love the "trinity"!
So why the edit? I had to removes the apostrophes in tomato's and replace them with Es. :p

[EmmaPeel@Work]

I am so bad with tomatoes, potatoes ........Acckkk.... never know what 'toes' to do because I thought only crazy Canadian's added the extra 'e'...??

...this recipe makes the chicken get all sticky and yummy and sweet and ...my mouth is watering...must. eat. LOL

p.s Most French cooking begins with 'the trinity'... or as the French say...'mirepoix':o

[Reesacat]

Here in the States the Trinity is seen in New Orleans/Creole cooking for the most part and is a variation on mirapoix-carrot/onion/green pepper.

[EmmaPeel@Work]

...Creole=immigrated French Canadians, n'est pas? Yes, I can see how the peppers would be substituted in Creole cooking for the celery...!!

don't know why I am suddenly craving shrimp gumbo...;)