Chicken Thighs with Tarragon Cream Sauce

Chicken Thighs with Tarragon Cream Sauce


2 people made this

A very simple way to prepare chicken thighs in one pot. Chicken is simply simmered in wine and stock and then a sauce is made with cream.

Cathie Victoria, Australia

Serves: 4 

  • 1 1/2 kg chicken thighs
  • 1 cup white wine
  • 1 cup chicken stock
  • 1 tablespoon fresh tarragon, chopped
  • salt and pepper, to taste
  • 1/2 cup thickened cream
  • 1 tablespoon butter
  • 1 tablespoon flour

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Place the thighs skin side down in a casserole dish. Add the wine, stock, tarragon and salt and pepper to taste. Bring to the boil and simmer 20 minutes. Remove the thighs to a heated plate, cover with foil and keep warm.
  2. Simmer the sauce in the casserole until reduced by half. Add the cream and cook another 8 minutes. Adjust salt and pepper if necessary.
  3. Mix together the butter and flour and add it to the sauce, stirring, but do not boil. Pour the sauce over the chicken and serve.

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