Step 1

Dredge the chicken thighs in flour seasoned with sea salt and black pepper

Step 2

Add the olive oil to a large saute pan over high heat. When the oil is hot, carefully place the chicken skin side down and allow it to sear and brown nicely. *If your pan cooks unevenly (like mine) rotate the thighs halfway without turning over to get the top of the skin fully browned.

Step 3

When the chicken has browned nicely turn the thighs over and cook for another 2 minutes. Then remove from the pan until the sauce has been made.*If there is a lot of residue from frying the thighs, dump the oil and start with a clean pan

Step 4

Add the shallots, garlic mushrooms to the pan and saute for 5 minutes until the mushrooms have cooked. Don't let the garlic or shallots burn.*add more oil if needed

Step 5

Deglaze the pan with the wine and marsala.

Step 6

Add the tomato paste, chicken stock, beef stock, and tarragon to the pan. Bring to a boil, then add in the cream. Allow the mixture to cook for another 1-2 minutes.

Step 7

Add the browned chicken thighs to the pan, leaving the tops exposed. Reduce the heat to simmer, cover and cook for 45 minutes.

Step 8

If the sauce isn't thick enough allow it to reduce a little longer. If the sauce is too thick add a little water.Garnish with chopped parsley.

Step 9

Serve with roasted potatoes or your favorite side dishes.