← Nouns Cooking · French

Ingredients

• 8 bone-in, skin-on chicken thighs
• salt and black pepper
• 20 g Butter
• 1 tbsp Vegetable oil
• 2 Shallot, finely chopped
• 150 ml dry white wine
• 200 ml chicken stock
• 1 bunch fresh tarragon (about 20 g)
• 150 ml double cream or crème fraîche
• 1 tsp Dijon mustard
• 1 tsp lemon juice

Method

1. Season the chicken. Heat the butter and oil in a wide pan over medium heat and cook the thighs skin-side down for 10 min until the skin is deep golden, then turn for 2 min. Lift out and pour off most of the fat.
2. Soften the shallots for 3 min, then pour in the wine and bubble for 2 min. Add the stock and the tarragon stalks.
3. Return the chicken skin-side up, cover and simmer gently for 20 min, until cooked through to 75°C (165°F).
4. Move the chicken to a plate and discard the stalks. Stir the cream and mustard into the pan and simmer for 3–4 min until slightly thickened.
5. Chop the tarragon leaves and stir most of them in with the lemon juice. Season, spoon over the chicken and finish with the last of the tarragon.

Tips

• Tarragon is strong: add the leaves gradually and taste.
• Lovely with rice pilaf, mash or simply steamed green beans.

Sources

Written in our own words after cross-checking these recipes:

BBC Food Great British Chefs