Chicken thigh with vinegar, cream and tarragon

Ingredients

• 1.5 kg Chicken thighs with skin (with skin and bone, about 4 thighs)
• 1 piece White onion (coarse, sliced)
• 2 pieces Shallots (sliced)
• 1 piece Garlic clove (very large, sliced)
• 20 leaves Fresh tarragon (roughly chopped)
• 30 ml Tomato paste (concentrated)
• 2 tablespoons Neutral oil (e.g., sunflower oil) (for searing)
• 500 ml Dry Burgundy white wine
• 500 ml Unsalted chicken broth
• 200 ml Red wine vinegar
• 500 ml 35% cooking cream (to incorporate at the end of cooking)
• to taste Salt
• to taste Black pepper

Instructions

1. Preparation

   Slice the onion, shallots and the large garlic clove. Roughly chop the tarragon leaves. Set aside separately.

   Time: PT10M

2. Heat the pan

   Heat the pan over high heat, add a drizzle of neutral oil and let it heat until very hot (about 180°C).

   Time: PT2M

   Temperature: 180°C

3. Sear the chicken thighs

   Place the thighs skin‑side down in the pan. Let brown for 2 min without moving, then flip and repeat until a nice golden and crispy color is achieved (about 10 min total).

   Time: PT10M

   Temperature: 180°C

4. Cook the aromatics

   Reduce heat to medium, add the onion and shallots. Sweat until lightly colored (5 min).

   Time: PT5M

   Temperature: medium

5. Add the garlic

   Stir in the sliced garlic and cook 1 min while stirring, careful not to burn it.

   Time: PT1M

   Temperature: medium

6. Tomato paste

   Add the tomato paste, cook 1 min while mixing well.

   Time: PT1M

   Temperature: medium

7. Vinegar reduction

   Turn the heat to high, pour the red wine vinegar and reduce quickly until a syrupy consistency is reached.

   Time: PT5M

   Temperature: high

8. Deglaze with white wine

   Pour in the white wine, bring to a boil and reduce until the alcohol evaporates (about 10 min).

   Time: PT10M

   Temperature: high

9. Add broth and tarragon

   Stir in the chicken broth and chopped tarragon, reduce another 3 min.

   Time: PT3M

   Temperature: high

10. Final cooking of the chicken

    Return the thighs to the pan, cover and simmer over medium heat for 15 min until the meat is cooked through (internal temperature 75°C).

    Time: PT15M

    Temperature: medium

11. Finish with cream

    Remove the chicken, increase the heat, add the cooking cream and reduce the sauce for 5 min until silky.

    Time: PT5M

    Temperature: high

12. Seasoning and reheating

    Adjust seasoning with salt and pepper, reduce 2‑3 min if needed, then return the chicken for 2 min to reheat in the sauce.

    Time: PT3M

    Temperature: medium

13. Plating

    Place the thighs on plates, generously spoon sauce over, serve immediately with Parisian potatoes or mash.

    Time: PT2M

Nutrition Facts

Calories

325

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

0 g