Yesterday, I searched for a recipe to use with fresh tarragon, potatoes, carrots and chicken thighs. I found this one and tweaked it a bit and made it early in the day. I love the taste of fresh tarragon and chicken and had lots of fresh leaves from my summer planters.
I love the meat on chicken thighs and in this case I used bone-in thighs. I always remove the skin and cook it up for the dog who gobbles anything down once there is chicken skin in it.
Brown 4 chicken thighs in a bit of heated olive oil, skin removed, and bone in. I actually sprinkled it with a buttery herb spice I had on the kitchen counter and some fresh pepper. Remove from the skillet once it is browned and place the thighs in a deep oven dish that will fit the chicken and vegetables and sauce.
Deglaze the skillet with about 1/2 - 1 cup of white wine. Remove to a pitcher or glass measuring cup and put aside. Add some olive oil and 1/2 c. of chopped onion and 2 chopped garlic cloves. When soft, mix in 2 T. Wondra or white flour and cook for a minute. Salt and pepper, and add the wine back in with 1cup of chicken stock (or water and BetterThanBouillon Roasted Chicken). Toss in about 2 T. of fresh tarragon leaves. Cook together until it has thickened a bit.
Top the chicken thighs in the baking dish with slices of potatoes and thick sticks of carrots. (Peel if you'd like.) Add chopped chives, parsley and capers if you'd like.
Pour the sauce over and bake in a 350 degree oven for 35-45 minutes until the potatoes are done. Pour over 1/2 cup of heavy cream and bake 10 more minutes.
Serve in bowls with crusty bread.
