Braised Chicken with Tarragon and White Wine

French · Year-round · 90 min · Serves 4 · By Lesapor Test Kitchen

This French-inspired braise brings together tender chicken with the mild, anise-like flavor of tarragon. White wine and aromatic vegetables create a lush base, making this dish perfect for cozy meals any time of the year. Serve with crusty bread to soak up the delicious sauce.

Ingredients

• 2 tablespoons olive oil
• 4 bone-in, skin-on chicken thighs
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1 tablespoon Dijon mustard
• 1 bunch fresh tarragon, leaves only
• 1/4 cup heavy cream

Method

1. Preheat the oven to 350°F (175°C). Season the chicken thighs generously with flaky sea salt and freshly ground black pepper.
2. In a large ovenproof skillet, heat olive oil over medium-high heat. Add the chicken thighs, skin side down, and sear until golden brown, about 5 minutes per side. Transfer the chicken to a plate.
3. In the same skillet, add the sliced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
4. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer until reduced by half, about 3 minutes.
5. Return the chicken to the skillet. Add chicken stock, Dijon mustard, and half of the tarragon leaves. Bring to a simmer, then cover the skillet and transfer to the oven.
6. Bake until the chicken is tender and cooked through, about 45 minutes. Remove the skillet from the oven and place it back on the stovetop.
7. Stir in the heavy cream and remaining tarragon leaves. Adjust seasoning with more salt and pepper if needed. Let it simmer for a few minutes to heat through.
8. Serve the braised chicken with its sauce over cooked rice or alongside crusty bread.