1. Center a rack in oven and heat to 425 degrees. Pat chicken dry with paper towels and season all over with salt and pepper.

2. Heat oil in a medium oven-safe skillet over medium-high heat until shimmering. Add chicken, skin side down, and cook until skin is browned, 2 to 4 minutes. Flip and continue to cook until second side is browned, about 4 more minutes. 3. Transfer skillet to oven and cook until meat closest to the bone registers 165 degrees, 15 to 20 minutes. Transfer chicken to a plate and tent loosely with foil to keep warm.

4. Place now-empty skillet over medium heat (be careful as handle will be very hot) and add shallot. Cook, stirring frequently, until shallot begins to soften, about 1 minute. Add vermouth and increase heat to high. Cook, scraping browned bits from bottom of pan, until roughly 2 tablespoons of liquid remain, about 3 minutes.

5. Add broth and cream and cook, stirring frequently, until slightly thickened, 6 to 8 minutes. Whisk in mustard, butter, and tarragon and season to taste with salt and pepper. Return chicken and any accumulated juices to pan, then remove from heat. Let sit 1 minute, then sprinkle with more tarragon and serve.

Source: Hannaford fresh Magazine, January - February 2020