Chicken Diablo

Name: Chicken Diablo
Ingredients: 1 tbsp vegetable oil; 4 None chicken breast fillets; 1/2 cup dry white wine; 2 tbsp red wine vinegar; 1 tsp white peppercorns, crushed; 3 None spring onions, thinly sliced; 1 sprig fresh thyme; 1 None dried bay leaf; 2 sprigs fresh tarragon; 1 cup chicken stock; 3 1/2 tbsp cold butter, chopped

11 ingredients

3 steps

Ingredients

1 tbsp vegetable oil
4 None chicken breast fillets
1/2 cup dry white wine
2 tbsp red wine vinegar
1 tsp white peppercorns, crushed
3 None spring onions, thinly sliced
1 sprig fresh thyme
1 None dried bay leaf
2 sprigs fresh tarragon
1 cup chicken stock
3 1/2 tbsp cold butter, chopped

Directions

1

In a large frying pan, heat oil over medium-high heat. Cook chicken until browned on both sides and cooked through. Remove from pan and cover to keep warm.
2

Deglaze pan with wine. Stir until mixture reduces by 1/2 then add vinegar, peppercorns, spring onions and herbs. Bring to a boil then reduce heat and simmer for 3 mins, or until liquid has almost evaporated. Add stock and 1 cup water. Return to a boil then reduce heat and simmer for 10 mins, or until sauce has reduced to about 1/3 cup. Whisk in butter, piece by piece then strain into a small serving vessel.
3

Serve chicken with gravy.