Braised Tarragon Chicken Thighs



Braised Tarragon Chicken Thighs

Submitted by Laura Bergman


  • 8 bone-in chicken thighs
  • 3/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 4 med. leeks cleaned and cut into 2” lengths
  • 4 carrots peeled and sliced into 2” lengths
  • 1 Tbsp. fresh tarragon chopped
  • 2 1/2 cups chicken stock
  • 1/2 cup heavy cream


  • Heat oven to 350 degrees. Sprinkle chicken with salt and pepper. In a large, ovenproof sauté pan with a tight-fitting lid, heat oil and butter over medium heat until butter is melted. Add chicken and sauté for 6-7 minutes, or until browned. Turn and repeat. Add leeks and carrots, and cook, stirring well, for another 1-2 minutes. Add tarragon and chicken stock. Bring the liquid to a boil, remove from heat and cover. Place the pan in the oven and braise for about 40 minutes, or until an instant-read thermometer inserted in a thigh registers 170 degrees. Remove the pan from the oven. Place the chicken and vegetables on a platter and cover with foil. Place the pan on the stovetop and bring the remaining liquid to a boil for about 5 minutes. Add cream and stir for another minute. Return the chicken and vegetables to the sauté pan and gently stir to combine. To serve, arrange the chicken and vegetables on a platter and spoon sauce over them.