Cornichon Chicken

Ingredients

• 6 chicken thighs (bone-in/skin-on)
• cooking oil (for browning)
• 1/3 cup shallots (thinly sliced (or yellow onion))
• 1/2 cup cornichons (finely chopped)
• 2 Tablespoons wholegrain mustard
• 1 cup chicken broth
• 1/2 cup apple cider or apple juice (or white wine)
• 2 Tablespoons fresh tarragon ((or 2 tsp. dried tarragon))
• 1/4 cup heavy whipping cream (35%)
• 1 teaspoon cornstarch ((increase to 2 tsp. if using a lighter cream))
• Salt and pepper (to taste)

Instructions

1. 1

   Preheat oven to 375 F.

2. 2

   Heat oil in a skillet on the stove-top over medium-high heat. Pat chicken dry, then season with salt and pepper. Add chicken to hot pan, skin side down and cook until the skin is quite golden, about 5-8 minutes. Flip chicken over and cook the other side for another 3-4 minutes. Remove chicken to a baking sheet and place in the preheated 375 oven for 20 minutes.

3. 3

   Meanwhile, prepare the sauce: Remove all but just a tiny bit of the oil from the skillet used to cook the chicken. Place skillet over medium heat on the stove-top. Add the shallots and saute for about 2 minutes, or until lightly browned. Add the chopped cornichons, mustard, chicken broth, apple cider and tarragon. Bring to a boil, then reduce heat slightly and simmer about 3 minutes. Turn heat off under sauce until chicken is almost done.

4. 4

   When chicken is almost done in the oven, turn the heat back on to medium under the sauce. Bring sauce to a simmer. Mix heavy cream with cornstarch until smooth. Add cream mixture to sauce. Stir to combine well. Add chicken from oven. Simmer until sauce is reduced and thickened, about 10 minutes. Taste. Season with salt and pepper, to taste.