Pan Roasted Chicken Thighs with Creamy Mushroom Tarragon Sauce
A one pot dinner that's a hit with the whole family, crispy Pan Roasted Chicken Thighs simmered in a creamy mushroom tarragon sauce.
Keyword: Pan Roasted Chicken
8bone-in chicken thighs
fresh ground pepper
3large shallotspeeled and sliced thin
8ouncessliced cremini mushrooms
2tablespoonschopped fresh tarragon
2 1/2cupslow sodium chicken stock
1 1/2cuphalf and half
Preheat oven to 425 degrees.
Season the chicken thighs with kosher salt and pepper on both sides. Set aside.
Heat the olive oil in a large sauté pan over medium-high heat and add the chicken thighs skin side down in batches, if necessary, so you don't crowd the pan. Cook the chicken until the skin is crispy and golden brown (the chicken will lift away from the pan easily at that point...if it sticks, let it cook a little longer.) Turn the chicken over, cook until crispy and golden brown, approximately 3-4 minutes longer. Transfer the chicken to a plate, drain the fat and repeat with the remaining chicken. Set aside.
Drain the fat and add the shallots to the pan. Cook over medium-high heat until softened and add the mushrooms. Continue cooking until the mushrooms are golden brown. Add the garlic and cook for 1 minute longer. Stir in the tarragon and butter cooking until melted then sprinkle with the cornstarch. Cook for 30 seconds and stir in the chicken brown. Bring the mixture to a boil stirring constantly. Once the mixture begins to thicken, turn off the heat and stir in the half and half. Arrange the chicken in the pan on top of the sauce and transfer to the oven. Roast the chicken for 20 minutes or until the chicken is cooked through.