How to Make French Chicken with Vinegar Pan Sauce

Ingredients

• 4 pieces Bone‑in Skin‑on Chicken Thighs (about 1.5‑2 lb total)
• 1 tsp Kosher Salt (for seasoning)
• ½ tsp Freshly Ground Black Pepper (for seasoning)
• 2 tbsp Vegetable Oil (high‑smoke‑point oil for searing)
• 2 large Shallots (peeled and thinly sliced)
• 2 cloves Garlic (thinly sliced (or minced))
• 1 tbsp Tomato Paste (for depth of flavor)
• 2 tbsp Champagne Vinegar (can substitute any white wine vinegar)
• ½ cup Dry White Wine (Sauvignon Blanc or any dry white)
• 1 cup Chicken Broth (low‑sodium)
• ¼ cup Heavy Cream (adds richness)
• 2 tbsp Unsalted Butter (cut into pieces)
• 2 tbsp Fresh Tarragon (chopped, plus extra for garnish)
• to taste Freshly Ground Black Pepper (for finishing)

Instructions

1. Season the Chicken

   Pat the chicken thighs dry with paper towels. Sprinkle the meat side (the side without skin) with kosher salt and freshly ground black pepper.

   Time: PT3M

2. Sear Skin Side

   Heat vegetable oil in the skillet over high heat. Place the thighs skin‑side down and do not move them for 4–5 minutes until the skin is deeply golden and releases easily from the pan.

   Time: PT5M

   Temperature: high heat

3. Sear Meat Side

   Flip the thighs and sear the meat side for about 2 minutes just to brown lightly.

   Time: PT2M

   Temperature: high heat

4. Remove Chicken and Blot Excess Oil

   Transfer the thighs to a plate, turn off the heat, and blot the skillet with a paper towel, leaving a couple of tablespoons of oil in the pan.

   Time: PT2M

5. Sauté Shallots

   Add the sliced shallots and a pinch of salt to the skillet. Reduce heat to medium and cook, stirring occasionally, until they become translucent, about 3 minutes.

   Time: PT3M

   Temperature: medium

6. Add Garlic and Tomato Paste

   Stir in the sliced garlic and tomato paste. Cook, stirring, for 1 minute until the garlic is fragrant and the paste darkens slightly.

   Time: PT1M

   Temperature: medium

7. Deglaze with Vinegar

   Pour in the champagne vinegar, scraping the browned bits from the bottom of the pan. Stir for about 1 minute until the liquid reduces slightly and the pan is clean.

   Time: PT1M

   Temperature: medium

8. Add Wine and Broth

   Add the white wine and chicken broth. Increase heat to high and bring to a gentle simmer.

   Time: PT5M

   Temperature: high

9. Oven‑Braise Chicken

   Return the chicken thighs to the skillet, skin side up. Transfer the skillet to a pre‑heated 325°F oven and bake for 40–45 minutes, or until the meat is fork‑tender.

   Time: PT45M

   Temperature: 325°F

10. Rest Chicken

    Remove the skillet from the oven. Transfer the thighs to a plate and let rest for 5 minutes while you finish the sauce.

    Time: PT5M

11. Reduce Sauce

    Place the skillet back on the stovetop over high heat. Bring the sauce to a boil and reduce by about half, skimming excess fat if desired (about 5–7 minutes).

    Time: PT7M

    Temperature: high

12. Finish with Cream

    Stir in the heavy cream and cook for 1 minute until the sauce thickens slightly.

    Time: PT1M

    Temperature: high

13. Add Butter and Tarragon

    Reduce heat to low, add the butter and chopped tarragon. Stir until the butter melts and the sauce becomes glossy.

    Time: PT1M

    Temperature: low

14. Plate and Garnish

    Return the chicken thighs to the skillet (optional) to coat with sauce, then transfer to serving plates. Garnish with extra tarragon leaves and serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

8 g

Fat

22 g

Fiber

1 g