准备

• 在12英寸的煎锅中，融化2汤匙。用中火的黄油。加入洋葱，撒上几块大的盐和一些胡椒粉，然后搅拌以涂上洋葱。盖上盖子，将热量降低至中低点，然后继续煮熟，偶尔搅拌，直到洋葱变软且浅褐色，约20分钟。将它们刮入一个小碗中，然后用中火将煎锅放在煎锅中。加1汤匙。醋并用木勺搅拌，以溶解锅底上的任何褐色碎片。将醋倒入洋葱中，将煎锅放在一边。
• 如果使用鸡肉零件，则将每个乳房横向切成两个等尺寸的部分，并从大腿上修剪多余的脂肪或皮肤。冲洗和轻拍。
• Spread the flour in a pie plate, and season the chicken pieces with salt and pepper. Set the skillet over medium-high heat and add the olive oil and the remaining 1 Tbs. butter. While the butter melts, dredge half of the seasoned chicken pieces in the flour, shaking off the excess. Set them skin side down in the skillet. Brown, turning once, until the skin is crisp and the chicken is evenly browned, 6 to 8 min. total. Lower the heat if the chicken or the drippings threaten to burn. Transfer the chicken pieces to a pan or platter and repeat with the remaining chicken.
• When all the chicken is browned, pour off all of the fat. Return the skillet to medium-high heat, add the wine, and scrape the bottom of the pan with a wooden spoon to dissolve the drippings. Add the remaining 2 Tbs. of vinegar, the sautéed onions, and 1 tsp. of the tarragon. Return the chicken pieces, skin side up, to the skillet, arranging them in a single snug layer. Partially cover, leaving a small gap for the steam to escape, and lower the heat to maintain a low simmer. Continue to simmer gently, turning every 10 min., until the chicken is tender and cooked through, about 30 min. total.
• 将鸡肉转移到盘子上。将热量增加到更快的慢火炉，然后加入奶油奶油（或奶油）；酱汁起初可能会破裂，但会融合在一起。品尝盐和胡椒粉。添加剩余的1茶匙。龙龙和汤匙在鸡上食用。

提前提示

This dish can be made a day or two ahead, but don’t add the last teaspoon of tarragon. Reheat gently in a covered baking dish in a 325°F oven for about 30 min., adding a few tablespoons of water or chicken broth if the chicken appears dry. Sprinkle with the tarragon and serve.

将小红土豆或白土豆蒸至嫩。就在食用之前，将土豆炒到黄油，直到变成褐色和酥脆。

这道菜中的醋和奶油元素要求使用草药元素的白葡萄酒。长相思是一个不错的选择。从法国的Sancerre或Pouilly-Fumé地区寻找葡萄酒。2004年的AndréVatanSancerre $ 16和2004年的Henri Bourgeois Pouilly-Fumé，La Porte de l'Abbaye，16美元，将是一个不错的选择。