Dijon-Braised Chicken and Potatoes

6 bone-in, skin-on chicken thighs

2 teaspoons kosher salt, plus more to taste

1/2 teaspoon fresh black pepper, plus more to taste

2 tablespoons olive oil

2 garlic cloves, crushed

1 tablespoon chopped fresh tarragon, plus more for garnish

1 cup dry white wine

1 1/4 cups low-sodium chicken broth

3 tablespoons Dijon mustard

1 1/2 pounds yellow fingerling potatoes

10 ounces fresh pearl onions, peeled

Preheat oven to 350°F.

Pat the chicken dry and season all over with salt and pepper. Heat oil in a Dutch oven over medium heat. Once hot, add the chicken thighs skin side down and sear until well-browned, about 5 minutes. Flip and sear on the opposite side for 3 minutes. Remove chicken and set aside.

Stir in the garlic and tarragon and cook until fragrant, about 30 seconds. Pour in the wine, scraping up the browned bits from the bottom of the pan. Cook until reduced by half, 3 to 5 minutes. Stir in the broth and mustard and bring to a boil.

Place the potatoes and pearl onions in the Dutch Oven. Lay the chicken thighs skin side up over the vegetables. Cover and cook in the oven for 40 minutes or until the chicken is cooked through. Garnish with additional tarragon and serve.