Butter-Braised Chicken with Tarragon and White Wine

Ingredients

• 4 pieces chicken thighs bone-in, skin-on
• 1/2 cup flour sifted
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground
• 4 tablespoons unsalted butter divided
• 1 cup dry white wine
• 1 cup chicken stock
• 2 tablespoons fresh tarragon chopped
• 2 cloves garlic minced
• 1 medium onion diced

Instructions

1. 1 Pat the chicken thighs dry with paper towels. Season with salt and freshly ground black pepper.
2. 2 Place the sifted flour in a shallow dish. Dredge each chicken thigh in the flour, shaking off any excess.
3. 3 In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken thighs, skin-side down, and brown for 5-7 minutes on each side until golden. Remove the chicken and set aside.
4. 4 In the same skillet, reduce the heat to medium and add the remaining butter. Sauté the diced onion and minced garlic until the onion is translucent and fragrant, about 4 minutes.
5. 5 Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 5 minutes.
6. 6 Add the chicken stock and half of the fresh tarragon to the skillet. Return the chicken thighs to the pan, skin-side up.
7. 7 Reduce the heat to low, cover, and let the chicken simmer for 30-35 minutes until tender and cooked through.
8. 8 Remove the lid and let the sauce reduce for an additional 5-10 minutes to thicken slightly.
9. 9 Before serving, sprinkle the remaining fresh tarragon over the chicken. Adjust seasoning with salt and pepper to taste.