Ingredients
3
1/2 to 4 lb chicken pieces with skin and bone
1/2
cup finely chopped shallots
1
garlic clove, finely chopped
1
Turkish or 1/2 California bay leaf
1/2
cup reduced-sodium chicken broth
1
1/2 tbsp finely chopped fresh tarragon
1/4
tsp fresh lemon juice
Directions
1.
Pat chicken dry and sprinkle all over with salt and pepper.
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.
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.
4.
Stir in lemon juice, remaining 1/2 tablespoon tarragon, and salt and pepper to taste. Discard bay leaf; pour sauce over chicken.
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