This classic French country dish will tantalize your taste buds as you amaze your family with your culinary skills. And the best part is just how easy it is to make.
Dredge the chicken thighs in flour seasoned with sea salt and black pepper. Then, sear in a skillet with hot olive oil with the chicken skin side down and allow it to sear and brown nicely.
Once thighs have cooked, set aside. Add the shallots, garlic, and mushrooms to the pan and sauté for 5 minutes or until the mushrooms have cooked.
Deglaze the pan with the wine and marsala.
Add the tomato paste, chicken stock, beef stock, and tarragon to the pan. Bring the mixture to a boil.
Add in the cream and allow the mixture to cook for another 1-2 minutes.
Add the browned chicken thighs to the pan, leaving the tops exposed. Reduce the heat to simmer, cover and cook for 45 minutes.