Long on flavor and short on time, this classic French dish makes a smart weeknight dinner. Bright with tarragon, it's a great way to welcome spring.
Recipe information
Total Time
50 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Pat chicken dry and sprinkle all over with salt and pepper.
Step 2
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, skin side down first, turning over once, until browned, 10 to 12 minutes total per batch. Transfer to a plate.
Step 3
Pour off all but 2 tablespoons oil from skillet, then cook shallots, garlic, and bay leaf over moderate heat, stirring occasionally, until shallots are softened, about 2 minutes. Add wine and bring to a boil. Stir in cream, broth, and 1 tablespoon tarragon, then add chicken, skin side up, and simmer, covered, until just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered. If necessary, boil sauce until thickened slightly.
Step 4
Stir in lemon juice, remaining 1/2 tablespoon tarragon, and salt and pepper to taste. Discard bay leaf; pour sauce over chicken.
