Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp olive oil
  • 2 Tbsp unsalted butter
  • 8 chicken thighs (~ 2 lb), boneless skinless
  • 3/4 cup pearl onions, frozen
  • 1 Tbsp garlic, minced
  • 2/3 cup white wine
  • 1 ½ cups chicken broth
  • 1/4 cup tarragon, chopped
  • 1/2 cup heavy whipping cream
  • salt
  • black pepper

Instruction

  • Salt and pepper the chicken thighs.
  • Bring a skillet to medium heat and add the butter and oil.  When hot, add the chicken thighs (you may need to do this in batches - don't overcrowd the pan).  Sear the chicken on each side for 3-4 minutes or until brown.
  • Remove chicken to a plate, reduce heat, and add onions to pan.  Cook ~3 minutes and add garlic.  Cook 1 minute or until fragrant.  
  • Add wine and simmer ~ 3-4 minutes or until reduced by half. 
  • Add broth and tarragon and return chicken and any juices back to pan.
  • Bring to a boil, reduce heat, and simmer covered ~ 25 minutes, flipping once, or until chicken is done (internal temp = 165F and juices run clear).  
  • Stir in cream, bring to a simmer, and remove from heat.  Let dish sit for 5 minutes (to thicken) before serving.
  • Add salt to taste and garnish with any additional tarragon if desired.  Happy Eating!  Beckie