Two French Recipes Every Home Cook Should Know | Full Episode | America's Test Kitchen (S22 E3)

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a milder flavor and is often more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth reduces sodium and can be more economical.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: oregano

Dried herbs are often less expensive and have a longer shelf life.

Start with 8 chicken thighs (5-7 ounces each, bone-in, skin-on).

Trim excess skin from the chicken thighs, ensuring enough skin remains to cover the meat.

Season both sides of the chicken thighs with 1 and 1/4 tsp salt and 3/4 tsp pepper.

Heat 1 tbsp of vegetable oil in a traditional 12-inch skillet over medium heat until smoking.

Sear the chicken thighs skin-side down for about 8 minutes until browned, then flip and cook for another 3 minutes until lightly browned on the other side.

Transfer the chicken thighs to a plate, leaving the fond in the skillet.

Pour off all but 2 tablespoons of chicken fat from the skillet.

Add the minced shallot and sliced garlic to the skillet and cook for about 1 and 1/2 minutes, scraping up the fond as they soften.

Add 1 cup of chicken broth, 1 cup of dry white wine, and 1/3 cup of red wine vinegar to the skillet, scraping up any remaining fond.

Bring the mixture to a simmer and return the chicken thighs to the pan, skin-side up.

Place the skillet in a 325°F oven on the lower middle rack and cook for 35 to 40 minutes until the chicken reaches an internal temperature of 195°F.

Remove the chicken from the skillet and tent it loosely to keep warm.

Add 1 tbsp of tomato paste to the sauce in the skillet and scrape the fond into the sauce.

Reduce the sauce until it measures about 1 and 1/4 cups, then remove from heat and stir in 2 tbsp of butter and 1 tbsp of minced tarragon.

Finish the sauce with up to 1 tsp of red wine vinegar to brighten the flavors.

Pour the sauce around the chicken, avoiding the skin, and tip the plate to distribute the sauce.

Cooking Techniques

Equipment Needed

Spice Level: