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Serves 4
8
chicken thighs
salt and white pepper to taste
2 teaspoons olive oil
3/4 cup dry sherry
1/4 cup tarragon vinegar
2 cloves minced garlic
1/4 cup water
Rinse the chicken thighs and pat dry. Sprinkle with
salt and pepper. In a large skillet, over medium high heat, heat olive oil. Add
thighs, and cook until golden brown on both sides, about 10 minutes.
Add
remaining ingredients; boil 1 minute. Reduce heat to medium, cover and cook 15
minutes.
Uncover and continue cooking until thighs are tender. Transfer
thighs to a serving dish. Spoon off the pan drippings; add the water and cook,
stirring constantly. Pour over thighs and serve immediately.
