Another last minute assembly job. So little or no fluster, just delicious. This is a rich dish – serve with a strong tart salad or bright tasting vegetables. As always for 4:
- 8 chicken thighs.
- ½ chicken stock cube.
- ½ cup dry white wine.
- Splash of Pernod.
- 1 leek finely chopped.
- I clove garlic finely chopped.
- Large handful chopped tarragon leaves.
- 1 cup heavy cream.
- Splash olive oil.
- ¼ stick butter.
- 4 dollops honey.
- Pinch chili flakes.
- Sea salt and black pepper to taste.
Step 1. Sweat leeks, garlic, and tarragon in olive oil. Add wine and stock cube. Reduce to 50%. Add cream, a splash of Pernod and slow boil till reduced to a thick sauce. Taste and set aside.
Step 2. Season the chicken thighs, sprinkle with chili flakes and saute in olive oil and butter till brown on the skin side. Add a blob of honey to the non skin side turn, cover and cook slowly for c 15 minutes till cooked. Set aside.
Step 3. Warm both the sauce and the chicken 10 minutes before serving. Serve thighs with generous covering of thick tarragon sauce.