Ingredients

• 3 1/2 to 4 pounds chicken pieces with skin and bone
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1/2 cup finely chopped shallots
• 1 garlic clove, finely chopped
• 1 Turkish or 1/2 California bay leaf
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup reduced-sodium chicken broth
• 1 1/2 tablespoons finely chopped fresh tarragon
• 1/4 teaspoon fresh lemon juice

Instructions

1. Pat chicken dry and sprinkle all over with salt and pepper.
2. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, skin side down first, turning over once, until browned, 10 to 12 minutes total per batch. Transfer to a plate.
3. Pour off all but 2 tablespoons oil from skillet, then cook shallots, garlic, and bay leaf over moderate heat, stirring occasionally, until shallots are softened, about 2 minutes. Add wine and bring to a boil. Stir in cream, broth, and 1 tablespoon tarragon, then add chicken, skin side up, and simmer, covered, until just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered. If necessary, boil sauce until thickened slightly.
4. Stir in lemon juice, remaining 1/2 tablespoon tarragon, and salt and pepper to taste. Discard bay leaf; pour sauce over chicken.