Narrated Food
Roast Chicken Thighs in Tarragon Cream Sauce
Golden chicken thighs finished in a quick tarragon-cream pan sauce with shallots and white wine.
Method
- 1Season and brown chicken thighs skin-side down 5 min; flip 5 min; remove.
- 2Sauté shallots until soft; add wine; reduce 2 min.
- 3Add stock and tarragon; return chicken; simmer 15 min.
- 4Stir in crème fraîche; heat through; season.
- 5Serve with mashed potato or green beans.
Why it might be useful today
A practical protein anchor when the day needs something more substantial.
A creamy French-bistro dinner that feels indulgent but isn't especially heavy; crème fraîche is lighter than double cream and gives the sauce a gentle tang.
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