6 skinless chicken thighs
¾ c. flour
½-1 t. kosher salt
2 T. oil
2 T. butter
¼ c. chopped shallots
6 T. white wine
1-1 1/2 c. chicken stock
3 tarragon sprigs, plus
2 T. finely chopped tarragon
½ c. half and half
Sprinkle salt on both sides of chicken
Put flour in plastic bag
Add chicken pieces to flour, 2 at a time, and shake.
Knock off excess flour, and set aside on plate.
Meanwhile, heat dutch oven on medium heat
Add oil and butter.
Brown chicken on both sides.
Move chicken to outer edge of pot, and place shallots in middle
Saute shallots for a minute, then add wine
Run a rubber spatula around bottom of pan to get up the brown bits
Add 1 c. chicken stock
Place 3 sprigs of tarragon on top of chicken
Cover, and let cook about 45 minutes, or until chicken is tender
Turn chicken every 15 minutes
Remove chicken to a plate and tent with aluminum foil
Add half and half and return to simmer
Sprinkle in 1-2 T. “instant” or “gravy flour” and whisk
Keep simmering until sauce only begins to thicken as it will thicken more later
Sprinkle on 1 T. of chopped tarragon
Taste – and add more salt or tarragon if desired.
Serve with sauce spooned over chicken, and sauce on the side to pass at the table
Note: If sauce gets too thick, thin out with chicken stock
