Tarragon Chicken in White Wine

Here is a recipe that I always use when I have to create something really fast and make an impression. Next time you have to take something to a potluck dinner, CHOOSE THIS ONE!

TARRAGON CHICKEN IN WHITE WINE

• 12 chicken thighs cut up (or whatever part of the chicken you like. I use organic; better taste)
• 2-4 garlic cloves (personal taste), minced, squished, diced, whatever your fancy or kitchen gadget
• Pepper
• Tomato sauce (I use Hunts, best quality) 3 Cups
• Vinegar 1/2 Cup
• White Wine 1/2 Cup
• Tarragon 4 Tbsp. (although I use much more! See what you think)

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Start with a large fry pan on med heat; cook chicken with lots of pepper. I don't use butter or water when cooking chicken as the natural juices work better. Organic chicken has a little less juice but much better taste. I like to keep moving the chicken around in the pan to keep it from getting overcooked on one side.

Once the chicken is done, transfer it into a larger pot, add tomato sauce, vinegar, tarragon, garlic cloves (I don't cook the chicken in the garlic as it tends to burn and not taste as good).

Keep it on medium heat, and as long as it isn't madly boiling away, as tomato sauce or anything tomato retains it's heat better than other foods - ever noticed how you can burn your mouth eating pizza? Let it go for 15 to 30 minutes, and add the white wine just at the end. Adding it sooner changes the taste, and in some cases you won't even know it's there.

Complements
This dish is good with rice or pasta, but I find it a little runny for long noodle pasta. It's also a hit on it's own with veggies. Always keep some left overs - it's even better the next day!

A word on Vinegar
The human system functions better with an alkaline balance. Vinegar is an acid, not an alkaline, and although this meal may be enticing to eat daily, I limit it to once every 2-4 weeks. Vinegar is not something you want to consume daily.