French Chicken Tarragon
['6 large chicken thighs (about 3 pounds)', 'Salt and pepper', '2 tablespoons unsalted butter', '2 shallots, finely diced', '2 garlic cloves, grated or minced', '2 teaspoons chopped tarragon, plus whole leaves for garnish', '1 cup Blond Chicken Broth', '1/2 cup dry white wine', '1/2 cup crème fraîche', '1/2 teaspoon grated lemon zest']
Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.
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