Watch the Full Step-by-Step
Servings: 6
- Chef's knife
- Large pot
- Colander
- Potato masher
INGREDIENTS
- 3 pounds/1.4 kilograms chicken pieces
- 1 teaspoon salt, as needed
- 2 tablespoons oil
Sauce:
- 2 medium shallots, finely diced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- ½ cup white wine vinegar
- ½ cup dry white wine
- 1 cup chicken broth
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh tarragon, chopped
- ½ cup heavy cream
Mashed potatoes:
- 2.2 pounds/1 kilogram gold potatoes, peeled and cut
- 4 tablespoons/2 ounces unsalted butter
- ½ cup warm milk
- Salt, as needed
INSTRUCTIONS
- Season chicken generously with salt. Heat oil in a Dutch oven over medium-high heat. Sear chicken until well browned on both sides, 10 to 12 minutes total. Transfer to a plate.
- Reduce heat to medium. Add shallots and garlic and cook until softened, 2 to 3 minutes. Stir in tomato paste and cook for 1 minute.
- Add vinegar and wine, scraping up browned bits. Simmer until slightly reduced, 3 to 4 minutes.
- Add broth, thyme, and tarragon. Bring to a simmer. Return chicken to pot, skin side up. Cover and cook gently until chicken reaches 165°F/75°C, about 20 minutes.
- Meanwhile, boil potatoes in salted water until very tender, 15 to 18 minutes. Drain and mash or rice. Stir in butter and warm milk until smooth. Season with salt.
- Transfer chicken to a plate. Stir cream into sauce and simmer until lightly thickened. Return chicken to warm through.
- Serve chicken over mashed potatoes, spooning sauce over top.