Active Time

　　30 min

　　Total Time

　　50 min

　　Long on flavor and short on time, this classic French dish makes a smart weeknight dinner. Bright with tarragon, it's a great way to welcome spring.

　　

Ingredients

Makes 4 servings

　　3 1/2 to 4 pounds chicken pieces with skin and bone

　　3/4 teaspoon salt

　　1/2 teaspoon black pepper

　　2 tablespoons vegetable oil

　　1/2 cup finely chopped shallots

　　1 garlic clove, finely chopped

　　1 Turkish or 1/2 California bay leaf

　　1/2 cup dry white wine

　　1 cup heavy cream

　　1/2 cup reduced-sodium chicken broth

　　1 1/2 tablespoons finely chopped fresh tarragon

　　1/4 teaspoon fresh lemon juice

　　

Step 1

Pat chicken dry and sprinkle all over with salt and pepper.

　　

Step 2

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, skin side down first, turning over once, until browned, 10 to 12 minutes total per batch. Transfer to a plate.

　　

Step 3

Pour off all but 2 tablespoons oil from skillet, then cook shallots, garlic, and bay leaf over moderate heat, stirring occasionally, until shallots are softened, about 2 minutes. Add wine and bring to a boil. Stir in cream, broth, and 1 tablespoon tarragon, then add chicken, skin side up, and simmer, covered, until just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered. If necessary, boil sauce until thickened slightly.

　　

Step 4

Stir in lemon juice, remaining 1/2 tablespoon tarragon, and salt and pepper to taste. Discard bay leaf; pour sauce over chicken.