Poulet Au Vinaigre D’Estragon | Townsend Fine Foods

Ingredients

• 1 free-range fryer chicken, quartered
• 6 Tbsp butter
• 1 onion, chopped medium fine
• 1 carrot, chopped medium fine
• 2 garlic cloves, minced
• 2 large tomatoes, chopped
• 1 Tbsp tomato paste
• 1 Tbsp tarragon vinegar
• 1c dry white wine
• 1 tsp dried tarragon, or a small bunch of fresh (approx. 5-8 sprigs)
• ½ tsp dried thyme, or 4 fresh sprigs
• 1 bay leaf
• 1 tsp salt
• 1 tsp pepper
• ¼ c cream