Tarragon Fumee de Sel Chicken Recipe
4 to 6 servings
- 8 to 12 chicken thighs
- 1 tsp. French Tarragon
- 1 1/2 Tbsp. Chardonnay Fumee de Sel Sea Salt
- 1/4 cup melted butter
- 1/4 cup Chardonnay
- 3 to 4 Tbsp. half and half
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Cook chicken thighs, skin side down, for 5 minutes over medium heat. Flip chicken over and pour the rest of the ingredients over. Bring to a boil and reduce heat. Cover and simmer until chicken reaches inner temperature of 165 degrees.
Serve with your favorite risotto recipe or vegetables sauteed with garlic.
Tanner Barbiere, Savory Spice—Raleigh, NC