French Chicken Tarragon

This was simple and delicious. I did skip straining the pan juices and skimming the fat. I didn’t have quite enough crème fraiche so I added a few tablespoons of heavy cream. I needed to heat that sauce quite a bit above the simmer called for in the recipe but once it thickened up a bit, it was really delicious. The recipe doesn’t specific bone-in or boneless chicken thighs (I had the latter on hand so that’s what I used) nor does it call for browning the chicken skin side down before putting it in the oven. Even at five stars, I might do the browning next time.