Chicken with Tarragon Sauce

Directions

1. I n a cast iron dutch oven with lid place the butter and oil and bring up to high heat.
2. Take the chicken pieces and salt and pepper all sides.
3. Once oil is hot, brown the chicken in batches.
4. Once all the chicken is browned remove from the pot and drain off most of the fat in the pot.
5. Place all the browned chicken back into the pot and add the chicken stock cover and cook on medium heat for about 30 minutes.
6. When the chicken is cooked, remove from the pot and place on a platter in a warm oven to hold until sauce is done.
7. Turn the heat to high and reduce the stock in the pot until it gets thick and syrupy.
8. At that point add the shallot and cook to soften the shallot.
9. Just before the shallot begins to brown add the wine and reduce the stock by about ½.
10. When reduced, turn heat to medium low and add the sour cream and tarragon and stir to combine.
11. Adjust seasoning.
12. Place the chicken back into the pot and turn to high until the sauce becomes quite thick and coats the chicken.
13. Serve with extra sauce on side.