Ingredients
2 tbsp cooking oil
5 lb chicken thighs
2 tbsp butter
1 shallot, minced
3 garlic cloves, minced
½ cup white wine
2 bunches tarragon leaves, chopped, save some for garnish
1 cup chicken stock, or water, add more as needed
salt, to taste
2 cups sour cream
1 tsp lemon zest
Preparation
Heat up a large skillet on high. Pour the oil in.
Dry the chicken using paper towels.
Season the chicken with salt and pepper.
Sear the chicken starting on the skin side, until all sides are brown. Do this in batches to avoid overcrowding the pan. Once done, set the chicken aside on a plate.
Using the same pan, heat up the butter. Saute the shallots and garlic until translucent.
Deglaze with white wine and let it cook for 1 minute, scraping the bottom of the pan.
Add the tarragon, seared chicken pieces, and chicken stock. The liquid should cover half of the chicken. Let it boil before turning the heat to the lowest.
Let it cook for 1 hour or until the chicken is fork-tender and an instant-read thermometer reaches 165 degrees F.
Turn off the heat. Add the sour cream and lemon zest and adjust the seasoning to your liking.
Let the chicken rest for 15 minutes before serving. Enjoy!
