This classic French dish is typically made with a cut-up whole chicken. But using just one part of the bird, in this case thighs, ensures that the pieces are done at the same time. Serve this saucy braise with mashed potatoes.

Bill Millholland
EatingWell Magazine, April 2021

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Credit: Ryan Liebe

Recipe Summary test

active:
25 mins
total:
1 hr 25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pat chicken dry and season with 1/2 teaspoon salt and pepper. Place flour in a shallow bowl and toss the chicken in it to coat, shaking off excess. (Discard the remaining flour.)

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  • Heat butter and oil in a large skillet over medium-high heat until foamy. Add the chicken and cook, flipping once, until brown on both sides, 9 to 12 minutes total. Add garlic, shallot and the remaining pinch of salt; cook for 1 minute. Add tomato paste; cook for 1 minute. Stir in tomato, vinegar and honey, scraping up any browned bits. Stir in broth. Bring to a simmer.

  • Reduce heat to low, cover and cook for 15 minutes. Uncover and cook, flipping the chicken occasionally, until the sauce is slightly thickened, 20 to 25 minutes more. Stir in parsley and tarragon.

Nutrition Facts

386 calories; fat 23g; cholesterol 110mg; sodium 472mg; carbohydrates 15g; dietary fiber 1g; protein 29g; sugars 7g; niacin equivalents 12mg; saturated fat 7g; vitamin a iu 1010IU.
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