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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. In a medium saucepan, bring the vinegar, broth, honey and tomato paste to a boil, stirring well. Simmer the vinegar sauce until reduced to 1/2 cup, about 8 minutes. | 2. 2. Heat the butter in a large, heavy skillet. Season the chicken thighs with salt and pepper and add half of them to the skillet, skin side down. Cook over moderate heat, turning once, until browned. Transfer to a plate. Repeat with the remaining thighs. | 3. 3. Add the garlic and shallots to the skillet and cook over low heat for 5 minutes. Add the wine; boil until reduced to 1/4 cup. Add the vinegar sauce and bring to a simmer. | 4. 4. Return the chicken to the skillet, skin side up. Cover and simmer over low heat until cooked through, about 20 minutes. Transfer the chicken to plates. | 5. 5. Add the crème fraîche to the skillet and boil for 3 minutes. Add the tarragon and season with salt and pepper. Pour the sauce over the chicken and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red wine vinegar	1	tablespoons		2.8310000000000004	0.0402	0.006	0.0
chicken broth	2	cup	low sodium	156.24	3.78	22.2768	5.2416
honey	3	tablespoon		-	-	-	-
tomato paste	4	tablespoon		52.48	12.1024	2.7648	0.3008
butter	5	tablespoons	unsalted	427.5	19.6425	13.3575	36.0
chicken thigh	6		trimmed	-	-	-	-
salt black pepper	7		ground	-	-	-	-
garlic clove	8		sliced	-	-	-	-
shallot	9		sliced	-	-	-	-
white wine	10	cup		-	-	-	-
creme fraiche	11	tablespoons		-	-	-	-
tarragon	12	tablespoons	chopped	63.72	10.8475	4.9183	1.5638

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.