Ingredients

• 2 teaspoons kosher salt
• 0.5 teaspoons ground black pepper
• 6 large chicken thighs
• 1 tablespoon vegetable oil
• 0.5 cups shallots
• 3 cloves garlic
• 1 tablespoon tomato paste
• 0.5 cups wine vinegar
• 1 cup white wine
• 1 cup chicken broth
• 0.25 cups cream
• 1 tablespoon unsalted butter
• 1 tablespoon fresh tarragon

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix salt and black pepper together, and season chicken first on the meat side. Turn chicken skin side up, pat dry, and season with the rest of the mixture.
3. 3 Heat oil in an ovenproof pan over high heat. Place thighs in, skin side down, and sear until well browned, without disturbing, about 5 minutes. Turn and sear meat side for 2 minutes. Remove to plate and turn off heat.
4. 4 Drain or use a paper towel to remove excess fat in the pan, leaving 1 to 2 tablespoons.
5. 5 Turn heat to medium, add shallots and a pinch of salt, and sauté for a few minutes, just until shallots turn translucent. Add garlic and tomato paste and cook, stirring, for another minute.
6. 6 Add vinegar and cook, stirring and scraping up browned bits from the bottom of the pan. Add wine and broth, raise heat to high, and bring to a simmer. Add chicken back in, skin side up, and turn off heat.
7. 7 Bake in the preheated oven until meat is fork tender, 40 to 45 minutes. An instant read thermometer inserted near the center should read about 195 degrees F (90 degrees C).
8. 8 Remove thighs from pan, and turn heat to high. Boil for a few minutes, or until volume is reduced by half. Add cream and cook until sauce starts to thicken slightly, a few minutes more.
9. 9 Reduce heat to low and add butter and tarragon. Stir until butter disappears. Add chicken back to the pan, and baste with sauce for a few minutes before serving.

Nutrition per serving