Chicken Chasseur

Instructions

1. Season the chicken
   Pat the chicken thighs dry with paper towels and season generously on both sides with salt and freshly ground black pepper.
2. Brown the chicken
   Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. When hot, add the chicken thighs skin-side down and cook for 5-6 minutes until golden brown. Turn and cook the other side for 3-4 minutes. Remove the chicken to a plate and set aside.
3. Prepare the sauce base
   Reduce the heat to medium and add the remaining tablespoon of butter to the pan. Add the diced onions and cook for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant. Add the mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown.
4. Build the sauce
   Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, then slowly add the white wine, stirring constantly to prevent lumps. Bring to a simmer and cook for 2 minutes to reduce slightly and cook off the alcohol.
5. Combine and simmer
   Add the chicken stock, tomato paste, and diced tomatoes. Stir well to combine, then return the chicken to the pan, skin-side up. Bring to a simmer, then reduce heat to low. Cover and cook for 25-30 minutes, until the chicken is completely cooked through and tender.
6. Finish the dish
   Remove the lid and if the sauce needs thickening, increase the heat slightly and simmer uncovered for 5-10 minutes until it reaches your desired consistency. Stir in the tarragon and adjust seasoning with salt and pepper to taste.
7. Serve
   Transfer the chicken to serving plates and spoon the sauce over the top. Garnish with fresh chopped parsley. Serve hot with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.