2 Servings 40 min Cook
5 Thigh, bone removed Chicken Thigh
2 Tbsp Olive Oil
2/3 Cup, sliced Onions
8 Cloves, minced Garlic
10 Fl oz White Wine
6 Tbsp, ground Tarragon
1 Tbsp Creme Fraiche
Trim any fat from the chicken thighs, and roll each one up, secure with toothpicks.
Heat a tablespoon of olive oil in a large frying pan, brown the chicken on all sides for about 10 minutes in total until golden.
Remove from the pan and set aside.
Splash a little of the wine into the pan, scraping up any sediment, then add this back to the rest of the wine.
Heat the remaining oil and brown the onions and garlic for about another 5 minutes until just golden.
Add the chicken back to the pan with the white wine, bring up the heat until boiling.
Lower the heat, then let the liquid bubble away for about 5 minutes until it is slightly reduced and thickened.
Reduce the heat to a low simmer and stir in the tarragon.
Cook for another 15 minutes so that the chicken is fully done.
Transfer the chicken and onions to a serving dish or two plates.
Remove the toothpicks from the chicken, if you added them.
Add the crème fraîche to the sauce in the pan, stir for a minute, then season to taste.
Serve immediately over the chicken.
Enjoy!
