Step 1

Pre-heat the oven to 400°F.

Step 2

Season chicken with salt and pepper, and dust it all over with 1 Tbsp flour. Heat 1.5 Tbsp butter on medium-high heat in a large skillet and sear the chicken on both sides until golden brown (about 6-7 minutes per side). Remove to a plate.

Step 3

In the same skillet, remove any excess fat, add sliced shallots and sauté for a minute. Add sliced mushrooms and sauté for 3-4 minutes. Add in garlic and sauté for a minute.

Step 4

Add white wine and stir to deglaze the pan. Cook for 3-4 minutes. Add cognac along with fresh tarragon and parsley.

Step 5

Add chicken stock and crushed tomatoes (or tomato paste), and cook for 10 minutes.

Step 6

Place chicken thighs in the sauce skin side up. Place in oven and bake, uncovered, for 30 minutes.

Step 7

Mix remaining 1 Tbsp butter and 1 Tbsp flour into a smooth paste. Stir this mixture into the sauce (this thickens up the sauce) and bake for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 185°F and is fall off the bone tender.

Step 8

Garnish with fresh chopped parsley and serve with crusty warm bread, mashed potatoes, or egg noodles.