SEARED CHICKEN WITH SAUVIGNON BLANC CRÈME FRAÎCHE PAN SAUCE AND TARRAGON

By Tested and perfected in the Sur La Table kitchen
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SEARED CHICKEN WITH SAUVIGNON BLANC CRÈME FRAÎCHE PAN SAUCE AND TARRAGON
Serves
Makes 4 servings
Ingredients
  • 1 1/2 pounds skin-on, bone-in chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 2 large garlic cloves, minced
  • 1/2 cup Sauvignon Blanc
  • 1 cup chicken broth
  • 2 tablespoons roughly chopped fresh tarragon leaves
  • 1/4 cup crème fraiche
Procedure
Preheat oven to 400°F.

Generously season chicken with salt and pepper. To a large skillet set over medium-high heat, add oil. When oil is shimmering, add chicken skin side down and sear until golden brown, about 5 minutes per side.

Transfer the seared chicken to a baking dish and place in the oven to finish cooking through; chicken is done when an instant-read thermometer registers 165°F when inserted in the thickest part of the chicken.

Meanwhile, return the skillet used to sear chicken over medium heat and add shallot and garlic; sauté until garlic is fragrant, about 1 minute.

Add the wine and cook until the wine is almost evaporated, about 2 minutes. Add the broth and the tarragon and continue to cook until the liquid has reduced by half, about 5 more minutes. Reduce the heat to low and stir in the crème fraiche; cook just until heated through and thickened (do not boil the sauce), about 2 minutes. Taste and adjust seasoning with salt and pepper.

To serve: Transfer the chicken to warmed plates and spoon the sauce over the top.

SEARED CHICKEN WITH SAUVIGNON BLANC CRÈME FRAÎCHE PAN SAUCE AND TARRAGON

By Tested and perfected in the Sur La Table kitchen
Serves
Makes 4 servings
Ingredients
  • 1 1/2 pounds skin-on, bone-in chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 2 large garlic cloves, minced
  • 1/2 cup Sauvignon Blanc
  • 1 cup chicken broth
  • 2 tablespoons roughly chopped fresh tarragon leaves
  • 1/4 cup crème fraiche
Procedure
Preheat oven to 400°F.

Generously season chicken with salt and pepper. To a large skillet set over medium-high heat, add oil. When oil is shimmering, add chicken skin side down and sear until golden brown, about 5 minutes per side.

Transfer the seared chicken to a baking dish and place in the oven to finish cooking through; chicken is done when an instant-read thermometer registers 165°F when inserted in the thickest part of the chicken.

Meanwhile, return the skillet used to sear chicken over medium heat and add shallot and garlic; sauté until garlic is fragrant, about 1 minute.

Add the wine and cook until the wine is almost evaporated, about 2 minutes. Add the broth and the tarragon and continue to cook until the liquid has reduced by half, about 5 more minutes. Reduce the heat to low and stir in the crème fraiche; cook just until heated through and thickened (do not boil the sauce), about 2 minutes. Taste and adjust seasoning with salt and pepper.

To serve: Transfer the chicken to warmed plates and spoon the sauce over the top.