Chicken thigh with vinegar, cream and tarragon
Recipe by Chef Michel Dumas
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.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
35m
Prep
37m
Cook
10m
Cleanup
1h 22m
Total
Cost Breakdown
Total cost:$24.10
Per serving:$6.03
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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