INSTRUCTIONS
1
Season the chicken thighs with salt and pepper and dust with flour.
2
Heat a large sauté pan over medium heat and melt the butter.
3
Add thighs skin side down and cook until golden brown. When golden brown, turn chicken over and cook for another 3 minutes or so.
4
Then add pearl onions, chopped herbs, and chicken broth, being careful not to moisten the top of the chicken thighs with the broth.
5
Bring to a boil. Reduce to a simmer and cook for 35 minutes or until the chicken registers 165ºF.
6
Remove the thighs and onions to a serving platter and keep warm.
7
With the heat on medium, add the cream and tarragon mustard to the pan and combine well. Bring to a boil. Season according to taste.
8
Pour the sauce over chicken thighs and sprinkle with additional chopped herbs.
