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