Poulet à l’Estragon

Serves 1
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Directions

  1. 1Slice the shallots.
  2. 2Slice the garlic.
  3. 3Separate the tarragon leaves from the stems and chop the leaves.
  4. 4Season chicken thighs with salt.
  5. 5Heat oil in a pan.
  6. 6Sear the chicken thighs, skin side down first, until golden and crispy.
  7. 7Remove chicken from the pan and place on a wire rack for later oven cooking to keep the skin golden and crispy.
  8. 8Add sliced shallots to the same pan and sauté until softened.
  9. 9Add sliced garlic and sauté.
  10. 10Deglaze the pan with white wine, scraping up any browned bits.
  11. 11Add bay leaves, whole black pepper, and tarragon stems.
  12. 12Pour in chicken stock.
  13. 13Stir in flour.
  14. 14Add creme fraiche and heavy cream.
  15. 15Strain the sauce into a clean pot.
  16. 16Add butter, salt, and chopped tarragon to the strained sauce.
  17. 17Whisk the sauce until smooth and well combined.
  18. 18Pour the finished sauce into a serving dish.
  19. 19Place a cooked chicken thigh on top of the sauce.
  20. 20Garnish with a sprig of fresh tarragon.

Ingredients

  • 4 bone in skin on chicken thighs
  • 2 Tbsp Algae Cooking Club oil
  • 2 shallots
  • 3 cloves garlic
  • 1 tsp whole black pepper
  • 3 bay leaves
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1 T flour
  • 4 Tbsp Creme fraiche
  • 4 Tbsp heavy cream
  • 2 Tbsp chopped tarragon
  • salt

Equipment

pantongscutting boardknifeovenmesh strainerpotspatulaspoon