Most of the flavor comes from the chicken and mushrooms themselves, with help from shallots and tarragon. Pro tip: tarragon loves both chicken and mushrooms! You want to add a special note to your chicken dish? Add tarragon. Want a mushroom soup recipe that will have your friends begging for the recipe? Add tarragon. Just don’t add too much. A little is all you’ll need. In this recipe we are browning the chicken thighs skin side down first, then finishing their cooking in the oven. Chicken thighs release a lot of fat, even if you’ve trimmed the excess at the start. Cooking the thighs this way allows you to monitor the amount of fat you want in the finished dish. While the chicken pieces are cooking in the oven, we get rid of most of the rendered fat in the pan, and cook the mushrooms and shallots in the remaining pan drippings. We add some stock, some white wine, let it boil down a bit, and swirl in some cream. When the chicken is done, so is the sauce. Easy! You can make this dish with skin-on chicken breasts, they will take less time to cook in the oven than thighs. Even if you don’t eat the skin, please cook the chicken with the skin on in this recipe. The skin protects the chicken from drying out. Stir in the cream. Lower temp to medium. Let simmer for a minute.
