Butter-Braised Chicken with Tarragon and White Wine Sauce

Ingredients

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

• 1 cup heavy cream
• 1 tablespoon lemon juice, freshly squeezed

Method

1. 01
   Pat the chicken thighs dry with a paper towel and season both sides with salt and pepper.
2. 02
   In a large heavy-bottomed skillet, melt the butter over medium heat until foaming. Add the chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Remove the chicken and set aside.
3. 03
   In the same skillet, add the chopped onion and garlic. Sauté until the onion is translucent and fragrant, about 3 minutes.
4. 04
   Pour in the white wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until the wine is reduced by half.
5. 05
   Add the chicken stock and fresh tarragon to the skillet, stirring to combine. Return the chicken thighs to the skillet, skin side up.
6. 06
   Cover the skillet with a lid and reduce the heat to low. Braise the chicken for 25-30 minutes, or until the chicken is cooked through and tender.
7. 07
   Remove the chicken from the skillet and place on a serving platter, covering with foil to keep warm.
8. 08
   To the remaining liquid in the skillet, add the heavy cream and lemon juice. Bring to a gentle simmer and cook for 5 minutes until the sauce is slightly thickened.
9. 09
   Taste the sauce and adjust seasoning with salt and pepper as needed. Pour the sauce over the chicken thighs and garnish with additional fresh tarragon.