Cookwith - Chicken with Tarragon Cream Sauce (Poulet à l’Estragon)

Ingredients

• 4 bone-in, skin-on chicken thighs
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup dry white wine
• 1 cup chicken stock
• 1 tbsp Dijon mustard
• 2 tbsp unsalted butter
• 1 tbsp chopped fresh tarragon (plus extra for garnish)
• 1 tbsp chopped fresh parsley
• 1/2 cup heavy cream