Creamy Tarragon Chicken

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ⅔ cup, sliced or 77g

• Garlic

  Raw

  8 cloves, minced or 24g

• White wine

  Alcoholic beverage, table

  10 fl oz or 294g

• Tarragon

  Spices, dried

  1 tsp, ground or 2g

• Creme Fraiche

  Vermont Butter & Cheese Company

  2 tbsp or 28g

Directions

1. Trim any fat from the chicken thighs, and roll each one up, securing with toothpicks.
2. Heat half of the olive oil in a large frying pan and brown the chicken on all sides for about 10 minutes in total until golden. Remove from the pan and set aside.
3. Splash a little of the wine into the pan, scraping up any sediment from the chicken, then add this back to the rest of the wine.
4. Heat the remaining oil and brown the onions and garlic for about another 5 minutes until just golden.
5. Add the chicken back to the pan with the white wine, bring up the heat until boiling. Lower the heat, then let the liquid bubble away for about 5 minutes until it is slightly reduced and thickened.
6. Reduce the heat to a low simmer and stir in the tarragon. Cook until the chicken is fully cooked through to 165°F, about 15 minutes.
7. Transfer the chicken and onions to a serving dish or plates. Remove the toothpicks from the chicken.
8. Add the crème fraîche to the sauce in the pan, stir for a minute, then season to taste. Serve immediately over the chicken.