Tarragon Chicken 1 package chicken thighs 2 tbsp olive oil 1 tbsp butter 4 leeks, white and light green parts only, halved and thinly sliced, washed and dried. 1/3 c chopped fresh tarragon 1/2 c dry white wine 1 1/2 - 2 1/2 cup chicken stock--your preference with cooking 1 tbsp freshly grated lemon zest 1 tsp lemon juice Soak sliced leeks in a bath of cold water to rid leeks of sand. Season chicken with salt and pepper. heat oil and butter in a large skillet; cook until chicken is a pretty brown color on both sides, but not done. Transfer to a plate, set aside. Add leeks to skillet; cook until soft, about 3 minutes. Add tarragon and cook about 1 minute. Add wine; deglaze pan, scraping up any brown bits for flavor; cook until liquid evaporates. Add chicken stock and zest. Cover; bring to a boil. Return chicken to skillet; simmer covered, over medium- low heat for about 30-40 minutes. Transfer to platter; keep warm. Place skillet over high heat; cook until sauce thickens, 5-6 minutes. Stir in lemon juice. Takes about an hour for the whole dish. Serve chicken pieces with sauce spooned over the top.
