Poulet au Vinaigre with Tarragon

Method

1. 01

   Season the meat side of the chicken thighs with salt and pepper. Flip them over, blot the skin very dry with paper towels, and season the skin side. Heat vegetable oil in an oven-safe skillet over high heat and sear the chicken skin-side down for 4 to 5 minutes without moving until deeply browned. Flip and sear the meat side for 2 minutes, then remove chicken to a plate.

   

   ↗Watch · 0:46
2. 02

   Drain most of the oil from the skillet, leaving about 2 tablespoons. Add the sliced shallots and a pinch of salt; cook over medium heat until translucent. Stir in the sliced garlic and tomato paste, cooking for about 1 minute until the paste begins to caramelize on the bottom of the pan.

   

   ↗Watch · 2:27
3. 03

   Pour in the champagne vinegar to deglaze the pan, scraping up all the browned bits. Add the white wine and chicken broth, bringing the mixture to a simmer over high heat.

   

   ↗Watch · 3:08
4. 04

   Return the chicken to the pan, skin-side up, including any accumulated juices. Transfer the skillet to a preheated 325°F oven and bake for 40 to 45 minutes, or until the chicken is fork-tender.

   

   ↗Watch · 4:00
5. 05

   Remove the chicken to a clean plate. Set the skillet over high heat and boil the sauce until it reduces by about half. Stir in the heavy cream and simmer for another minute to thicken slightly to your preference.

   

   ↗Watch · 4:44
6. 06

   Reduce heat to low and stir in the cold butter and chopped tarragon until the butter has melted and the sauce is glossy. Return the chicken to the pan, baste with the sauce, and garnish with fresh tarragon sprigs before serving.

   

   ↗Watch · 5:32