Seared and braised boneless skinless chicken thighs simmered in a little white wine and broth with pearl onions and tarragon. Finish this chicken recipe with cream. Serve this with Buttery Mashed Carrots & peas. Don’t like thighs? Use seared breasts instead but add to the reduced sauce 5-10 minutes before instead of cooking them in the sauce for the entire 25 minutes because they will get tough.
- Prep Time: 20 Minutes
- Cook Time: 50 Minutes
- Total Time: 1 hour 10 minutes
- Yield: 4
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 8 chicken thighs (~ 2 lb)
- 3/4 cup pearl onions, frozen
- 1 Tbsp garlic, minced
- 2/3 cup white wine
- 2 cups chicken broth
- 1/4 cup tarragon, chopped
- 1/2 cup heavy cream
- black pepper
- Bring a pot to medium heat and add the butter and oil. When hot, add the chicken thighs (you may need to do this in batches – don’t overcrowd the pan). Sear the chicken on each side for 3-4 minutes.
- Remove chicken to a plate, reduce heat, and add onions to pan. Cook ~3 minutes and add garlic. Cook 1-2 minutes or until fragrant. Add wine and simmer ~ 3-4 minutes. Add broth and tarragon and return chicken and any juices back to pan.
- Simmer covered ~ 25 minutes, flipping once, or until chicken is done (internal temp = 165F and juices run clear). Stir in cream, bring to a simmer, and remove from heat. Let dish sit for 5 minutes (to thicken) before serving.
- Add salt to taste and garnish with any additional tarragon if desired. Happy Eating! Beckie
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