Saucy French Chicken

Directions

1. Preheat oven to 350°F. In an oven-safe sauté pan, over medium heat, cook diced bacon until crispy. Remove bacon to a plate and discard all but a little of the bacon fat from the pan.
2. Season chicken with salt and ground black pepper on both sides. Using the same pan over medium heat add the butter and oil (vegetable or olive, depending on your preference), then add the chicken thighs, with the skin side down and cook until deep golden, about 4 minutes. Flip over, repeat, browning the other side then set aside on a plate. Remove all but a tablespoon of oil from the pan.
3. In the same pan, add the mushrooms and cook over medium-high heat until they have cooked off their moisture and are starting to brown, about 4 minutes. Add the onion, stir until softened, about 2 minutes more. Then add the white wine to deglaze the pan, scraping up any browned bits and allow to cook for about 1 minute, and finally add the Campbell’s® Rich & Thick Stock, stir well to combine.
4. Return chicken to the pan and place in the preheated oven for 25-30 minutes, or until the chicken is cooked through. Carefully remove skillet from oven. Remove chicken thighs to a plate.
5. Place pan on stove-top over medium-high heat. Add the creme fraiche, dijon mustard and tarragon, stirring well until sauce is hot, 2-3 minutes. Return chicken to pan, cook a few minutes more. Serve with your favourite side dish.