Butter-Braised Chicken with Tarragon and White Wine

Ingredients

• 4 pieces chicken thighs, bone-in, skin-on
• 1 cup flour, sifted
• 1 teaspoon salt
• 1 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

Method

1. 01
   Pat the chicken thighs dry with paper towels. Season with salt and freshly ground black pepper.
2. 02
   Place the sifted flour in a shallow dish. Dredge each chicken thigh in the flour, shaking off any excess.
3. 03
   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. 04
   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. 05
   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. 06
   Add the chicken stock and half of the fresh tarragon to the skillet. Return the chicken thighs to the pan, skin-side up.
7. 07
   Reduce the heat to low, cover, and let the chicken simmer for 30-35 minutes until tender and cooked through.
8. 08
   Remove the lid and let the sauce reduce for an additional 5-10 minutes to thicken slightly.
9. 09
   Before serving, sprinkle the remaining fresh tarragon over the chicken. Adjust seasoning with salt and pepper to taste.