Entree/ Poultry

White Balsamic Chicken with Tarragon

Delicious recipe even with the rosemary substitute.

When I buy nice balsamic and olive oils from specialty stores I tend to hoard them. I will use them for salad dressings but don’t ever want to waste them on just any ordinary recipe I might be preparing.

So when I saw this White Balsamic Chicken Thigh recipe on milkstreet.com site I knew I was going to have to let go of some of my “stash” and give this recipe a try. I had no tarragon growing and if I did it would have been dead from one of our recent freezes we’ve had here in our little part of Texas. I don’t normally plant or even buy tarragon because I don’t care for the pungent, licorice-like taste. So, good thing I had some rosemary that survived the freeze and I used that as a substitute.

My HUB is always up to trying out new recipes. What choice does he have though; here in Round Top nothing is opened Monday-Wednesday anyway so anything i make on those days i have a captive audience with him for trying a new dish or two. He liked the results of this dish which I will be making again even though I will have to give up some of my precious white balsamic vinegar.

The only thing I would really change about this recipe is that I would leave the olives whole and I used the pimento stuffed ones, and one more thing would be to maybe serve this on top of some white fluffy rice or buttery mashed potatoes.

Hope you will give this very easy chicken dish a try. If you do and you like it or have any comments or “tweaks” you might do, please leave a comment in the “comment” section at the bottom of the recipe.

BLAST FROM THE PAST: Grown-up Fish Sticks are fun and delicious to eat.

Most of my ingredients. I only used 3 chicken thighs instead of the 3 lbs. recipe called for and made about 3/4’s of the recipe for sauce.  Next time I would make full sauce recipe no matter how much chicken I used.

Season the chicken with salt and pepper and then brown in a hot skillet (oil added) skin side down first and then flip for a few minutes longer.

Remove chicken from the skillet.

Make the sauce per recipe below.

Pour the sauce around the chicken and finish baking in oven.


White Balsamic Chicken with Rosemary


  • 3 lbs. bone-in skin-on chicken thighs, trim extra fat, pat dry
  • kosher salt and ground black pepper to taste
  • 1 Tbsp. olive oil or neutral oil
  • 3 garlic cloves thinly sliced
  • 1 medium shallot minced (about 1/3 cup)
  • 3/4 c. white balsamic
  • 3/4 c. chicken broth
  • 1/2 c. pimento stuffed green olives leave whole
  • 4 Tbsp. finely chopped rosemary recipe called for tarragon,divided
  • 1/3 c. drained peppadew peppers chopped


  1. Heat the oven to 450°F with a rack in the middle position. Season the chicken on all sides with salt and pepper. In a 12-inch oven-safe skillet over medium-high, heat the oil until smoking. Add the chicken, skin down, and cook until fat is rendered and the skin is golden brown, about 5 minutes.
  2. Transfer the chicken skin up to a plate. Pour off all but 1 tablespoon of fat from the skillet. Stir in the garlic and shallot and cook over medium, stirring occasionally, until light golden brown, about 1 minute. Add the vinegar and broth and bring to a simmer, scraping up any browned bits. Return the chicken to the skillet, skin up. Transfer to the oven and bake until the chicken reaches 175°F at the thickest part, or a skewer inserted into the thickest part meets no resistance, 12 to 15 minutes.
  3. Transfer the chicken, skin up, to a deep platter and return the skillet to the stovetop (handle will be hot) over medium-high. Bring the sauce to a boil and cook until reduced to about 1 cup, 2 to 3 minutes. Stir in the olives, then taste and season with salt and pepper. Off heat, stir in half the rosemary, then spoon the sauce around the chicken. Top with Peppadews and the remaining rosemary.

Recipe Notes

Tip: Don't rush rendering the fat from the skin on the chicken thighs. The skin should be golden brown and feel crisp. I substituted rosemary in place of the tarragon that milkstreet's recipe called for. I also like the olives stuffed and left whole. Watch closely in 450° oven, it browns fast. Also, I only used 3 chicken thighs and used about 1/2 cup of the balsamic vinegar.

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