Preheat the oven to 350℉.
Rub chicken thighs with olive oil and salt.
Heat medium skillet (cast iron or aluminum, no non-stick or plastic handles) over medium heat for 2 minutes then add the chicken, skin side down.
Cook for 7 minutes per side or until golden brown.
Remove chicken from pan and pour out all but about 1 T of the chicken fat, then return pan to heat and add in the wine.
Cook for 2-3 minutes, scraping the bottom of the pan.
Add the chicken, skin side up, and half the tarragon to the pan and transfer to the oven, uncovered.
Cook for 30 minutes then pull the pan from the oven and remove the chicken. Stir in the heavy cream and the rest of the tarragon and simmer for 2-3 minutes.
Pour the sauce over the plated chicken and serve.
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