CHICKEN with MUSHROOMS and TARRAGON

CHICKEN with MUSHROOMS and TARRAGON 1. Start with a whole, 4 lb chicken, cut into 8 pieces. Pat dry and season liberally with kosher salt. In a large skillet (I like cast iron), over medium heat, add 2 tbsp extra-virgin olive oil. When shimmering, add chicken pieces in an even layer (you may need to do this in batches). Brown chicken on all sides until cooked through, 30 minutes (juices should run clear or read 165 F an instant read thermometer) Remove chicken and set aside 2. To the skillet, add 1 chopped shallot + ½  lb mushrooms (I like oyster+shiitake). Sauté in the residual chicken fat over medium heat until soft and golden brown, 5 minutes. Add ½  C good drinking white wine and cook until almost fully evaporated, 3 minutes. Add 1 C chicken stock and cook until reduced by half, 5 minutes. Add ½  C heavy cream, turn heat to medium high, bring to a simmer and cook until thickened, 2 minutes. Stir in 2 tbsp chopped tarragon. Season to taste with kosher salt 3. Add chicken back to the skillet. Bring to a simmer and cook 5 minutes to heat through. Garnish with tarragon and a squeeze of lemon juice. Serves 6