Creamy French Chicken Tarragon

Steps

1. One hour before cooking, rinse chicken under cold water and pat dry. Season both sides with salt and pepper. Let sit at room temperature.
2. Preheat oven to 375°F (190°C) with a rack in the middle.
3. Heat butter in a large oven-safe skillet over medium heat. Add chicken pieces skin-side down and cook undisturbed for 10 minutes, until golden brown and about ¾ cooked.
4. Flip chicken and cook 10 more minutes. Transfer chicken to a plate, cover with foil, and keep the pan with its drippings on the heat.
5. Add onion and garlic to the pan. Cook about 10 minutes, stirring occasionally, until lightly caramelized.
6. Return chicken to the pan on top of the onions. Sprinkle with chopped tarragon, then pour in chicken stock and white wine.
7. Bring to a simmer, cover, and transfer the pan to the oven. Cook for 30 minutes.
8. Remove pan from oven and place back on stovetop over medium heat. Transfer chicken to a plate and cover with foil.
9. Stir cream into the pan liquid. Simmer, stirring frequently, until sauce thickens, about 7-8 minutes.
10. Return chicken to the pan and cook for 5 more minutes.
11. Garnish with fresh tarragon leaves before serving.