I have a newfound love for tarragon. My go-to herbs (for eating and growing) are usually basil, cilantro, thyme and rosemary. And while I still love those flavors I personally feel tarragon is sometimes the forgotten herb around here that should be used more often! But, with all that said – if you aren’t a fan of tarragon yourself – this baked chicken dish would still be great with fresh thyme or rosemary instead. It’s honestly hard to mess this one up. :)
Sponsor Shoutout: Cameron’s Coffee
If you’re looking for a reasonably priced organic and sustainable coffee then you’ve got to check out Cameron’s (if you haven’t already). They just announced they will soon be getting on the coffee pod bandwagon – in a good way. The K-cups are so popular and unfortunately also so wasteful (it’s earth day next week, you know!). So be on the lookout for these new Cameron’s
BetterBrew Eco Coffee Pods made from renewable, plant-based materials including compostable lids and rings that will return to the earth within 90 days! But I guess this is no surprise coming from one of the greenest coffee facilities in the world with almost zero water waste and energy efficient European style roasters – Cameron’s! Cheers to that.
- 2 tablespoons olive oil
- 2 pounds bone-in, skin-on chicken thighs
- 2 shallots, peeled and minced
- ¾ cup white wine
- ¾ cup chicken broth
- ¼ cup sour cream
- ¼ teaspoon salt
- 1 tablespoon fresh tarragon leaves, chopped (I use my kitchen shears for this job)
- Salt and pepper, to taste
- Preheat the oven to 450 degrees F.
- Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and then place in the pan with the skin-side down. Let it cook without disturbing it for 5 or 6 minutes, or until the skin has turned a nice crispy brown (my daughter's favorite part of this dish!).
- Use a metal spatula to loosen up the chicken skin from the pan and carefully transfer the pieces to a 8X8 or 9X9 square oven-safe baking dish with the skin side up. Bake for 15 minutes, or until cooked all the way through (165 degrees) while you prepare the sauce.
- Meanwhile back in the same skillet with the oil that remains, cook the shallots over medium heat until they begin to soften, about 2 to 3 minutes. Pour in the wine and allow it to cook and reduce for another 2 to 3 minutes while scraping the brown bits off the bottom of the pan.
- Whisk in the chicken broth, sour cream, ¼ teaspoon salt, and tarragon leaves. When the chicken is done drain the fat out of the baking dish (if desired), pour the sauce over top, and serve warm.