3 1/2 lb Chicken pieces; up to 4 lb,
-with skin and bone
3/4 ts Salt
1/2 ts Black pepper
2 tb Vegetable oil
1/2 c Shallots; finely chopped
1 cl Garlic; finely chopped
1 Turkish bay leaf -OR-
1/2 California bay leaf
1/2 c Dry white wine
1 c Heavy cream
1/2 c Reduced-sodium chicken broth
1 1/2 tb Fresh tarragon; finely
-chopped
1/4 ts Fresh lemon juice
Pat chicken dry and sprinkle all over with salt and pepper.
Heat oil in a 12" heavy skillet over moderately high heat until hot
but not smoking, then saut chicken in 2 batches, skin side down
first, turning over once, until browned, 10 to 12 minutes total per
batch. Transfer to a plate.
Pour off all but 2 tb 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 tb 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.
Stir in lemon juice, remaining 1/2 tb tarragon, and salt, and pepper
to taste. Discard bay leaf; pour sauce over chicken.
