1/4 cup plus 1 TBSP freshly chopped tarragon leaves
2 TBSP freshly squeezed lemon juice
1 tsp lemon zest
1/4 cup olive oil
salt & pepper
4 bone-in chicken thighs
2 shallots, finely chopped
2 medium garlic cloves, minced
1/4 cup white wine
2 cups chicken broth
1/2 cup heavy cream
DIRECTIONS
Combine 1/4 cup of the tarragon, the lemon juice, the lemon zest, the oil and 1 tsp salt in a large bowl or resealable bag. Add the chicken pieces to the bowl and flip the chicken around to coat in the marinade. Cover tightly and refrigerate for 4 hours.
Remove the chicken from the fridge and heat a large saute pan over medium-high heat until very hot. When the pan is hot sear the chicken skin-side down until browned, 4 to 5 minutes then flip and brown the other side, about 4 more minutes. Transfer seared chicken to plate and set aside.
Keep the pan over medium-high heat and add the shallots and garlic. Cook while stirring until fragrant, about 30 seconds.
Add the wine to the pan and using a wooden spoon scrape the bottom of the pan to release any stuck on bits. Cook until most of the wine has evaporated, about 2 minutes.
Pour the chicken broth into the pan and bring to a boil. Add the chicken pieces to the pan skin side up. Cover the pan and reduce the heat to medium-low. Simmer until chicken is cooked through, about 40 minutes.
Transfer the chicken pieces to a serving plate. Bring the liquid in the pan to a boil over medium-high heat. Slowly stir in the heavy cream and return to a boil. Reduce heat to medium and stir in the 1 TBSP of fresh tarragon. Continue cooking, stirring often, until the sauce thickens, 10 to 15 minutes. Season with salt and pepper to taste then pour the sauce over the chicken pieces and serve.
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