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Chicken thigh with vinegar, cream and tarragon
A classic French dish revisited: crispy chicken thighs, coated with a velvety sauce of red wine vinegar, white wine, cream and tarragon. Quick, few utensils and flavorful, ideal for a convivial dinner accompanied by potatoes or mash.
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Cost Breakdown
Critical Success Points
- • Sear the chicken thighs to achieve a crispy skin
- • Vinegar reduction
- • Deglaze with white wine and reduce
- • Final chicken cooking over medium heat
- • Finish with cream
Safety Warnings
- • Very hot oil can splash: handle with care.
- • Use gloves or a pot holder to handle the hot pan.
- • Ensure the chicken reaches 75 °C internal temperature to avoid any health risk.
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