Ingredients
- 4 pound chicken thighs
- 4 pound large fresh tarragon sprigs
- 2 tablespoon (1/4 stick) butter, room temperature
- 1/2 cup water
- 1 pound fresh spring peas, shelled
- 1/2 cup dry vermouth or dry white wine
- 3/4 cup whipping cream
- 3 tablespoon chopped fresh tarragon
- 1/4 cup parmesan-reggiano, grated
- 1 tablespoon , fresh lemon zest
Preparation
Baking Directions:
Preheat oven to 400 degrees F.
Rinse chicken thoroughly.
Pat dry.
Rub butter all over each thigh and place skin-side up in roasting pan.
Sprinkle with salt and pepper and place tarragon in sprigs around.
Pour 1/2 cup water into roasting pan.
Roast chicken until thermometer inserted into thickest part of thigh registers 175 degrees F and juices run clear when thigh is pierced, basting occasionally with pan juices, about 45 minutes.
Transfer chicken to platter; cover with foil while making sauce.
Transfer pan juices to medium saucepan.
Freeze until fat rises to top, about 10 minutes.
Spoon off fat; discard.
Add vermouth to pan juices in saucepan.
Boil until slightly reduced, about 3 minutes.
Add cream and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes.
Add peas and season sauce with salt and pepper.
To serve: Arrange chicken on a platter and pour sauce over top.
Garnish with parmesan, fresh tarragon and lemon zest.
