Chicken with Tarragon, Vermouth and Creme Fraiche

Submitted By:
CreativeCooks


No. of Servings:
Preparation time:
10min(s) Course:
Main Cooking time:
50min(s) Cooking Instructions:
Season the chicken thighs with salt and pepper. Heat the butter and olive oil in a heavy based saucepan. Cook the thighs skin side down on a low heat until browned, turn over and repeat, ensuring the butter doesn?t burn.

Remove the chicken thighs and place the juices to one side leaving 2 tablespoons in the saucepan. Now add the diced onions and
crushed garlic. Cook until softened. Then add the vinegar and cook until reduced by half.

Pour the cream and Vermouth and Chicken Reduction into the saucepan. Bring to simmering point then return the chicken thighs and retained pan juices back to the pan. Simmer gently for 25-30 minutes stirring from time to time, ensuring that the cream does not thicken too much (if this does happen then add a little water).

Once the chicken is cooked add the freshly chopped tarragon and crème fraîche. Cook for a further 5 minutes then serve.