Careme

Instructions

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1. 1.

   Pat 1.5 pounds chicken thighs dry. Season all over with 1 3/4 teaspoons Morton kosher salt flakes and 1/4 teaspoon black pepper. Let stand while preparing the vegetables.

2. 2.

   Finely dice 4 ounces yellow onion and mince 2 garlic cloves. Juice 1 lemon, measuring 2 tablespoons juice for the recipe.

3. 3.

   Thinly slice 1 medium cucumber, about 12 ounces. Toss with 1/2 teaspoon Morton kosher salt flakes in a colander and let drain for 10 minutes while you begin cooking the chicken.

4. 4.

   Heat 1 tablespoon unsalted butter in a large skillet over medium heat. Sear the seasoned chicken in two batches, about 3 minutes per side, until golden; transfer to a plate. The chicken will finish cooking in the sauce.

5. 5.

   Add the remaining 1 tablespoon unsalted butter and the diced onion to the skillet. Cook over medium-low heat for 5 minutes, stirring, until softened. Add the minced garlic and cook for 30 seconds.

6. 6.

   Pour in 1/3 cup dry white wine and scrape up the browned bits. Simmer for 2–3 minutes, until reduced by about half. Stir in the sauce ingredients:

   • 2 tablespoons Dijon mustard
   • 1/2 cup heavy cream
   • 1/2 teaspoon dried tarragon

   Add 1/4 cup water and bring to a gentle simmer.

7. 7.

   Return the chicken and its collected juices to the skillet. Partially cover and simmer gently for 10–15 minutes, turning once, until the thickest thigh reaches 175°F. Transfer the chicken to a clean plate to rest for 3 minutes while you finish the sauce.

8. 8.

   While the chicken simmers, pat the drained cucumber dry. Toss with the salad dressing:

   • 1 tablespoon olive oil
   • 1 tablespoon lemon juice
   • 1/2 teaspoon dried tarragon
   • 1/4 teaspoon black pepper

   Set the cucumber salad aside until serving.

9. 9.

   Simmer the cream sauce uncovered for 2–3 minutes, until it lightly coats a spoon. Turn off the heat and stir in the remaining 1 tablespoon lemon juice.

10. 10.

    Divide the chicken between two warm plates and spoon the Dijon cream sauce over it. Serve the cucumber salad alongside in small bowls to keep its dressing separate from the warm sauce.

Want more detail? See the temperature guide.