I named this after my new kitten. It's very close to a poultry stroganoff.
4 lg, chicken thighs
2 tbsp. vegetable oil
2 tbsp butter
8 oz. sliced cremini mushrooms
2 lg. or 3-4 small shallots, finely chopped
2 c. chicken broth
1/2 c. heavy cream
1 tbs. fresh tarragon
2 tbs. sherry vinegar (much preferred) or white wine vinegar
1 tbs. corn starch
Freshly ground black pepper
Pat chicken thighs very dry with paper towels. Add 1 tbsp. vegetable oil to skillet, turn to medium heat, and add 1 tbsp. butter. Salt and pepper chicken on both sides. When butter is melted and foamy, add chicken to pan, skin side down. Sear for 5-7 min. until golden brown, flip, and sear the other side, about 5 min. more. Remove chicken to plate.
Drain off fat, then add 1 tbsp. butter. Add mushrooms to skillet. After a minute or two, add the shallot and sherry vinegar. Cook, stirring frequently, until mushrooms are staring to turn golden brown and shallots are soft, 5-7 min.
Return chicken to pan and add enough chicken broth to come about halfway up the thighs. Reduce heat to simmer, and cook for 40 min or until internal temp is 160, turning halfway through. Add more broth if needed.
Remove chicken, pour liquid into a fat separator and return broth to pan. Dissolve corn starch in 2 tbs. water and add to broth, along with heavy cream. Stir frequently until sauce is thick. Check seasoning, and add salt and pepper if needed. Spoon sauce over chicken and serve.