Ingredients:

  • 4 large bone-in, skin-on Chicken Thighs (approx. 700 g)
  • 1 tbsp Plain Flour (All-Purpose)
  • Kosher Salt and Black Pepper, to taste
  • 2 tbsp Olive Oil
  • 1 tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 Celery Stalks, finely diced
  • 7 oz Mixed Mushrooms (Cremini, Shiitake), sliced or quartered
  • 3 large Garlic Cloves, minced
  • 1/2 cup Dry White Wine (e.g., Sauvignon Blanc)
  • 2 cups Low Sodium Chicken Stock
  • 3 sprigs Fresh Thyme
  • 1 tsp Fresh Tarragon, finely chopped
  • 1 tsp Dijon Mustard
  • 1 tbsp Fresh Tarragon, roughly chopped (for garnish)
  • 2 tbsp Crème Fraîche (or double cream), optional

Instructions:

  1. Prep the Chicken: Pat the chicken thighs thoroughly dry with paper towels. Season generously on both sides with salt and pepper. Lightly dust the skin side with flour (optional, but aids browning).
  2. Sear the Chicken: Heat the olive oil in a Dutch oven over medium-high heat until shimmering. Place the chicken thighs skin-side down and sear for 6–8 minutes until the skin is deep golden brown and crisp. Do not move them until they are ready to flip.
  3. Remove and Reserve: Flip the thighs briefly (1 minute), then remove them from the pot and set aside on a plate. Reserve the rendered fat in the pot.
  4. Sauté the Aromatics: Reduce the heat to medium. Add the butter to the pot. Add the diced onion, carrots, and celery. Sauté gently, stirring occasionally, for 5–7 minutes until the vegetables have softened (the soffritto stage).
  5. Add Mushrooms and Garlic: Stir in the sliced mushrooms. Cook for 5 minutes until they have released their moisture and started to brown. Add the minced garlic and cook for 1 minute until fragrant.
  6. Deglaze: Pour the white wine into the hot pot. Scrape up all the caramelized brown bits (the fond) from the bottom using a wooden spoon. Allow the wine to reduce by half (about 2 minutes).
  7. Add Liquid and Seasoning: Stir in the chicken stock, Dijon mustard, and the chopped tarragon (1 tsp). Bring the mixture to a simmer.
  8. Return Chicken to Pot: Carefully nestle the chicken thighs back into the pot, skin-side up, ensuring the liquid comes about halfway up the sides of the chicken, but does not completely cover the skin. Add the thyme sprigs.
  9. Braise: Cover the pot tightly with the lid. Reduce the heat to low (maintain a very gentle simmer). Braise for 60–75 minutes, or until the chicken is fork-tender and registers an internal temperature of 195°F (90°C).
  10. Rest and Reduce: Remove the chicken thighs from the pot and cover loosely with foil. Remove the thyme sprigs.
  11. Finish the Sauce (Optional): If the sauce is too thin, increase the heat and rapidly simmer until it reduces to your preferred consistency. Stir in the optional crème fraîche for richness. Taste and adjust seasoning (salt and pepper).
  12. Serve: Return the chicken to the sauce and baste gently. Garnish generously with the remaining fresh chopped tarragon.