Chicken braised with cream and tarragon

By tulawdog

Ingredients

• 5 whole chicken legs, separated to legs thighs
• salt and pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 lb. crimini mushrooms, washed, dried, and sliced
• 1 small onion, peeled and thinly sliced
• 2 garlic cloves, minced
• 1/2 cup white wine
• 1 cup heavy cream
• 3-4 sprigs of tarragon

Preparation

Step 1

Season the chicken with salt and pepper on both sides. Set aside.

Melt butter and olive oil in a big pot over medium-high heat. Sauté the mushrooms, onion, and garlic until they are golden brown. Remove to a plate.

Add more butter and oil to the pot, if needed, and fry the chicken, skin side down, until it browns. Using tongs, turn to the other side and cook to brown the second side.

Add the wine and shake the pot to release the brown bits that got stuck to the bottom. Return the mushroom-onion mix to the pot, add cream and the tarragon, and season with more salt and pepper. Bring to a boil and then lower the heat to a gentle simmer. Braise on the stovetop, with the lid on, over low heat for 45-60 minutes, or place in a 350 F degree oven (for the same amount of time).

Serve with a side dish that will absorb and complement the creamy sauce like potatoes, rice, or noodles, and/or leafy greens, like kale.