Chicken in White Wine Sauce From the Steamer

For the chicken, wash chicken thighs and pat dry.

Peel shallots, cut in half lengthwise if necessary, depending on size. Remove rind from bacon, dice bacon. Sauté with shallots in hot butter and 1 tablespoon oil in a frying pan, remove and place in an unperforated cooking container.

Add chicken thighs to the drippings and brown on all sides. Deglaze with 125 ml of wine, add salt and pepper. Add everything to the shallots in the steamer basket and pour in the stock. Chop tarragon, add and cook (at 100°C for 25 minutes or at 120°C for 12 minutes).

Pour the resulting stock into a small saucepan, add the remaining wine and bring to the boil. Let simmer for about 3 minutes, season with salt, pepper and sugar and refine with créme fraîche. If necessary, thicken slightly with sauce thickener. Serve sauce with chicken and shallot vegetables and garnish with herbs.

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