Classic Tarragon Chicken

From the garden

• 3 tbsp fresh tarragon, leaves chopped, divided
• 2 shallots, finely chopped

From the pantry

• 8 bone-in, skin-on chicken thighs
• ½ cup dry white wine
• ½ cup chicken stock
• ¾ cup heavy cream
• 1 tsp Dijon mustard
• 1 tbsp olive oil
• salt · to taste
• black pepper

1. Pat the thighs dry and season well with salt and pepper. Heat the olive oil in a large skillet over medium-high and brown the chicken skin-side down 7–8 minutes without moving, until the skin is deep golden and releases easily. Flip, brown 3 minutes more, and set aside. Pour off all but 2 tablespoons of fat.
2. Soften the shallots in the pan over medium heat, 2–3 minutes, then pour in the wine and let it bubble down by half while you scrape up the fond. That's the backbone of the sauce.
3. Add the stock, cream, mustard, and two-thirds of the tarragon. Nestle the chicken back in skin-side up, keeping the skin above the liquid so it stays crisp.
4. Simmer gently, uncovered, 20–25 minutes until the sauce has thickened enough to coat a spoon and the chicken reaches 165°F at the bone.
5. Taste the sauce for salt, scatter over the remaining fresh tarragon, and serve with rice, potatoes, or bread. Something to catch the sauce is not optional.