I sometimes make this with mustard as well and it is great. So I’ve added it as an optional ingredient.
6 large chicken thighs or 1 whole rabbit in pieces
Salt and pepper
2 tablespoons unsalted butter
2 shallots or onion, finely diced
2 garlic cloves, minced
2 teaspoons chopped tarragon, plus whole leaves for garnish
1/2 c white wine
1 cup chicken broth
1/2 cup heavy cream, crème fraîche or sour cream
1 teaspoon Dijon mustard (optional)
1/2 teaspoon grated lemon zest
Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
Heat the oven to 400°F. Put a heavy pan, like cast iron, with a lid, over medium heat. Add the oil and sautéed chicken. Until browned. Remove and set aside. Add the butter and shallots to pan and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Deglaze pane with white wine. Cook until reduced by half. Add the broth, and bring to a simmer. Arrange the chicken thighs in the pot in one layer
Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
Place the pan over medium-high heat, add the cream, crème fraîche or sour cream, mustard (if using) and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
Return chicken to the pot and turn to coat and heat until warmed. Garnish with tarragon leaves, and serve.
Good with fettuccine or paparadelle.