Total time: 1 hour
Active time: 30-40 minutes
Serves 4 to 6 people
- A 12"-13" skillet and lid.
- A Frywall that fits your pan (see our sizing guide)
- 3 lbs. bone-in, skin-on chicken pieces (6-8 pieces)
- 1 tbsp. clarified butter or neutral flavored, high-temp vegetable oil
- 2 shallots, diced
- 3 garlic cloves, minced
- 1 tbsp. finely chopped tarragon + 2-3 sprigs for garnishing
- 1/2 cup dry white wine
- 1 cup chicken broth
- 1/2 cup heavy cream
- 3/4 tsp. lemon zest
- 2 tsp. finely chopped chives (optional)
- salt and pepper
Dry the chicken pieces, season with salt and pepper, and set out at room temperature while dicing and chopping other ingredients. (At room temperature the chicken will be less likely to stick to the frying pan, and will also cook more quickly and evenly.)
Heat skillet over medium-high heat, add the clarified butter or oil, and set Frywall in place. Add the chicken pieces skin-side down in a single layer. Pan fry for 8-10 minutes, or until skin is nicely browned and releases easily from the pan. Flip the chicken and brown the other side for 5-7 minutes. Remove the chicken to a plate, turn off the heat, and scoop out all but 1 tbsp. of the rendered fat.
Set the skillet back over medium heat, add the shallots, and cook for about 2 minutes, or until the shallots begin to soften and turn translucent. Add garlic and saute for 30 seconds, then add chopped tarragon and saute for a few seconds more. Increase heat to medium-high and add the wine. Scrape the bottom of the pan to deglaze the crystalized pan juices. When the wine has lost half its volume to evaporation, add the chicken stock. Return the chicken pieces to the pan, skin-side up. Reduce heat to low, cover tightly, and let simmer for 20 minutes.
Remove chicken pieces to a clean plate. To the liquid remaining in the skillet, add the heavy cream and lemon zest. Simmer over medium-high heat until the sauce begins to thicken, usually 3-4 minutes. Return chicken to the pan. Turn off heat. To finish dish, spoon sauce over each piece of chicken and garnish generously with whole tarragon leaves and chopped chives.