Coq au Vin Blanc with Tarragon

Preparation

1. 1Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.
2. 2In a large Dutch oven or heavy-bottomed pot, cook the bacon lardons over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving the rendered fat in the pot.

Cooking

1. 1Add olive oil to the pot with the bacon fat. Increase heat to medium-high and sear the chicken thighs, skin-side down first, until golden brown and crispy, about 5-7 minutes per side. Remove chicken and set aside.
2. 2Reduce heat to medium. Add pearl onions to the pot and sauté until softened and lightly browned, about 5-7 minutes. Add mushrooms and garlic, cooking for another 5 minutes until mushrooms are tender.
3. 3Sprinkle flour over the vegetables and stir for 1 minute to create a roux. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Bring to a simmer, then stir in chicken broth and fresh tarragon.
4. 4Return the seared chicken thighs to the pot, nestling them into the sauce. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for 60 minutes, or until chicken is fork-tender. If the sauce is too thin, remove the lid for the last 15-20 minutes of cooking. Stir in the reserved crispy bacon lardons.
5. 5Just before serving, stir in the unsalted butter until melted and emulsified, which will add a lovely richness and sheen to the sauce. Taste and adjust seasoning as needed.

Serving

1. 1Serve hot, garnished with extra fresh tarragon, alongside mashed potatoes, rice, or crusty French bread to soak up the delicious sauce.