Poulet au Vinaigre (Chicken with Vinegar)

Recipe View 5 mins Preheat the oven to 325 degrees F (165 degrees C). (5 minutes)

Recipe View 5 mins In a small bowl, mix salt and black pepper together. Season chicken thighs first on the meat side, then turn skin side up. Pat the skin dry and season generously with the remaining salt and pepper mixture. (5 minutes)

Recipe View 12 mins Heat vegetable oil in a large, oven-proof skillet over high heat. Place chicken thighs skin-side down in the hot skillet and sear until the skin is deeply golden brown and crispy, about 5 minutes. Turn and sear the meat side for 2 minutes. Remove chicken to a plate and set aside. Turn off the heat. (12 minutes)

Recipe View 2 mins Drain excess fat from the pan, leaving about 1 to 2 tablespoons. (2 minutes)

Recipe View 7 mins Turn heat to medium. Add diced shallots and a pinch of salt to the skillet. Sauté until the shallots are translucent, about 3 minutes. Add sliced garlic and tomato paste, cooking and stirring for another minute until fragrant. (7 minutes)

Recipe View 5 mins Pour in wine vinegar, stirring to deglaze the pan and scrape up any browned bits from the bottom. Add dry white wine and chicken broth, then bring to a simmer over high heat. Return the chicken thighs to the skillet, skin side up. Turn off the heat. (5 minutes)

Recipe View 45 mins Transfer the skillet to the preheated oven and bake until the chicken is fork-tender and the internal temperature reaches 195 degrees F (90 degrees C), about 40 to 45 minutes. (45 minutes)

Recipe View 8 mins Remove the chicken thighs from the skillet and set aside. Place the skillet back on the stovetop over high heat. Boil the pan sauce for a few minutes, or until the volume is reduced by half. Stir in cream and cook until the sauce starts to thicken slightly, about 2-3 minutes more. (8 minutes)

Recipe View 5 mins Reduce heat to low and add cold unsalted butter and minced fresh tarragon to the sauce. Stir until the butter is fully incorporated and the sauce is smooth. Return the chicken thighs to the skillet, basting them with the sauce for a few minutes before serving. (5 minutes)