Creamy Tarragon Chicken

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  5 thigh, bone removed or 470g

• 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

  6 tbsp, ground or 29g

• Creme Fraiche

  Alouette

  2 Tbsp or 28g

Directions

1. Trim any fat from the chicken thighs, and roll each one up, secure with toothpicks.
2. Heat a tablespoon of olive oil in a large frying pan, 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, 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 for another 15 minutes so that the chicken is fully done.
7. Transfer the chicken and onions to a serving dish or two plates. Remove the toothpicks from the chicken, if you added them.
8. Add the crème fraîche to the sauce in the pan, stir for a minute, then season to taste. Serve immediately over the chicken. Enjoy!

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