French Dijon and Tarragon Chicken Thighs

Instructions

1. 1

   Pat 700g chicken thighs dry with paper towels and season evenly with 1 tsp salt and 1/2 tsp black pepper. Peel and finely chop 100g shallots. Chop 10g fresh tarragon leaves. Set up a wide skillet on the stove.

2. 2

   Melt 30g unsalted butter in the skillet over medium-high heat. Place the chicken skin-side down and sear undisturbed for 8 minutes until golden and crisp. Flip and sear the other side for 3 minutes. Transfer chicken to a warm plate and leave the pan drippings.

3. 3

   Reduce the heat to medium. Add 100g chopped shallots to the hot butter and chicken fat in the skillet. Cook for 4 minutes, stirring frequently with a wooden spoon, until softened, translucent, and fragrant. Be careful not to let the shallots burn.

4. 4

   Pour 150ml dry white wine into the skillet over medium heat. Gently scrape the bottom of the pan with a wooden spoon to release all the flavorful browned bits. Let it simmer rapidly for 4 minutes until the liquid reduces by about half and smells sweet.

5. 5

   Turn heat to low. Whisk in 150ml crème fraîche and 45g Dijon mustard until smooth. Return chicken thighs skin-side up into sauce. Cover with lid and simmer gently on low heat for 12 minutes until meat reaches 75°C near bone. If sauce splits, add 1 tbsp water.

6. 6

   Take the skillet off the heat. Remove the lid and stir 10g chopped fresh tarragon into the sauce around the chicken. Let rest for 2 minutes off the heat so the creamy sauce thickens slightly. Serve hot in shallow bowls with the velvet sauce spooned around.