Directions
Preheat oven to 450°F.
Place olive oil in a large sauté pan set over medium-high heat.
When the oil is hot, place chicken thighs in the pan skin side down. Cook for 8 to 10 minutes, or until skin is crispy.
Flip the chicken and place on a baking sheet. Roast for 10 to 15 minutes, or until chicken is cooked through (periodically pierce the skin with a skewer, when juices run clear, the chicken is cooked).
While the chicken is roasting make the sauce.
Reduce heat of sauté pan over medium-low heat. Add olive oil, butter and onion.
When the onion is soft and translucent, deglaze with white wine. Stir with a wooden spoon to release the brown bits (full of flavour) on bottom of pan.
Add chicken stock, 1/2 cup cream, Dijon mustard and reduce until thick and creamy (15 minutes).
Finish with finely chopped fresh tarragon.
Let chicken rest for 5 minutes before serving.
Pour sauce over chicken. Serve with roasted potatoes and seasonal vegetables.