Baked Chicken

Step 1

Rinse chicken thighs and dab dry. Give each piece a generous treatment of salt and fresh ground pepper. As with most meats, it is best if the meat can rest with the salt and pepper. Overnight is great, over and hour is good.

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Step 2

When you are ready to cook, add flour to a shallow bowl; drag the chicken (both sides) through the flour dusting off any excess. Set the chicken thighs on parchment are a plate.

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Step 3

Add oil to the skillet with medium / high heat. Set the meat in skin down first. Cook till browned -- do the same with all sides. Then set the chicken aside. Drain the oil and grease and wipe the pan.

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Step 4

Return the pan to medium heat and melt the butter. Then add the onions and season with salt, stir and mix occasionally until they are tender and brown. Remove the onions and set aside.

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Step 5

Increase to high heat and add the pear vinegar and half the tarragon and stir. Return the chicken to the pan, skin side up. Reduce heat to a simmer. Set a lid ajar on the pan and continue to simmer, cooking for 30 to 40 minutes until done (165 deg F internal temperature). Then transfer the chicken to a plater.

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Step 6

Increase the heat to medium, add the onion back into the skillet and add the heavy whipping cream, stirring. Allow the sauce to simmer and thicken. Add salt and pepper and add additional pear vinegar -- to brighten the flavor of the sauce to taste. Add the balance of the tarragon and spoon over the chicken.