Made this last night. Tarragon and chicken taste great together. To make crème fraîche just mix equal parts heavy cream and buttermilk.
2 large chicken thighs (we used boneless, skinless thighs)
Salt and pepper
1 tablespoon unsalted butter
1 shallot, finely diced
1 garlic clove, grated or minced
1 teaspoon chopped tarragon, plus whole leaves for garnish
8 small button brown mushrooms, sliced
1/2 cup chicken stock, unsalted
1/4 cup dry white wine
1/2 cup crème fraîche, or heavy cream mixed with buttermilk
1/2 teaspoon grated lemon zest
6 ounces Farfalle pasta
1. Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
2. 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, mushrooms 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.
3. 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. (For a crispier skin place under broiler for a few minutes.)
4. While chicken is baking, bring to boil 6 cups of salted water. Add farfalle and cook for 14 minutes or until al dente.
5. 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. Add the strained vegetables back to sauce.
6. Place chicken in the center of the plate and surround with pasta. Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.