Dry the chicken on both sides with a paper towel, then place onto a plate to season.

Season with 1/2 tsp kosher salt and freshly cracked black pepper, dividing the amount for both sides.

In a large cast iron or dutch oven over medium-high heat, melt butter and sear four chicken thighs at a time, , assuming there is a bit of space in between each one to avoid steaming. Start with skin side down.

After about 7 minutes, check to see that the side is golden brown. If so, turn the thighs over, reduce heat to medium, and cook for the same amount of time.

Remove from pot and set aside in a large plate, skin side up.

In the same pot, sauté onion and tarragon for about 5 minutes, stirring frequently until they are translucent.

Add mushrooms and sauté for another 5 minutes.

Add flour and stir until it holds a paste consistency, or at the very least, there’s no more white of the flour shown.

Add chicken stock, white wine, stir, season with remaining salt and pepper, and reduce the heat to allow a simmer until the liquid is reduced by about half. This is the braising process.

Add the chicken back to the pot and cook SKIN SIDE UP uncovered for about 20 minutes.

Stir in cream and make one final taste to ensure it is to your liking before cooking for another 5-7 minutes.

Remove if from the heat and let it rest for 10-minutes prior to serving.