- 8 bone-in, skin-on chicken thighs
- Salt and pepper
- 2 tablespoons olive oil, plus more as needed
- 1 medium onion, finely chopped (about 3/4 cup)
- 5 ounces cremini mushrooms, wiped clean and cut in half
- 4 large carrots (about 12 ounces), cut into 1-inch lengths and halved or quartered if thick
- 4 garlic cloves, minced
- 1 tablespoon unbleached all-purpose flour
- 1 cup dry white wine
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 2 large sprigs fresh tarragon
- 1 Parmesan cheese rind, about 4x2 inches
- 2 tablespoons cream
- 1 tablespoon chopped fresh tarragon leaves
- Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until just smoking. Brown half the chicken on both sides, 5-8 minutes per side. Transfer the chicken to a plate and repeat with the remaining chicken and transfer to the plate when browned.
- Pour off all but 1 tablespoon fat from the pan. Add the onions, mushrooms, carrots and a generous pinch of salt. Sauté for a minute and then cover and cook over medium heat until mushrooms release juices, 5-10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in the wine, scraping up any browned bits, and simmer until liquid is slightly thickened, 2-3 minutes. Then stir in the broth, thyme, bay leaf, and tarragon sprigs.
- Return chicken to the pan along with any accumulated juices. Add Parmesan cheese rind and bring mixture to a low simmer. Cover and simmer until chicken is cooked through and tender, 30-45 minutes.
- Transfer chicken to serving dish and tent with foil. Remove and discard the bay leaves, Parmesan rind, and tarragon sprigs.
- Skim off as much fat as possible. Return sauce to a simmer, whisk in cream, and season sauce with salt and pepper to taste. Simmer until sauce is slightly thickened, 4-6 minutes. Remove from heat and stir in chopped tarragon leaves.
- Pour the sauce over the chicken and serve.
Recipe adapted from Cook’s Illustrated.