Instructions

• Season the chicken on all sides with Savory Steak & Chop Blend. If time allows, do this early in the day and park in the fridge until ready to cook. Remove the chicken from the fridge 30 mins prior to cooking to take off the chill.
• Heat a dutch oven over medium heat and add the All Natural Avocado Oil. Working in batches, sear the chicken, skin side down, until golden brown. Flip and continue browning on the second side. Move to a plate and continue with the second batch. You may need to add a drizzle of oil to the pan to keep the cooked-on bits (fond) from burning.
• When all of the chicken is browned and set aside, add the butter and shallots to the Dutch oven. Saute and scrape up the browned bits on the bottom of the pan. Cook until the shallots are golden. Add the white wine to the pan and simmer until the wine is nearly completely evaporated. Continue to stir and scrape during this process.
• Add in the chicken stock and tomato paste. Stir to combine. Place the chicken back into the pan, skin side up, and bring to a boil.
• Reduce to a simmer. Place a lid on the pan and simmer until the chicken is tender and cooked through—20-30 mins. The chicken should register 160°F with an instant read thermometer inserted into the thickest pieces of meat. Move the chicken to a sheet pan and heat the broiler.
• Add the cream to the dutch oven. Stir and simmer until the sauce thickens. Taste and adjust with salt and pepper.
• Run the pan of chicken, skin side up, under the broiler to crisp up the skin. Place the chicken on top of the sauce in the Dutch oven. Garnish with fresh tarragon and serve with rice, pasta or potatoes.