2teaspoonsfresh tarragonminced. plus more for garnish
Season the dried chicken thighs on both sides with kosher salt and freshly ground pepper. Heat oil in a heavy bottom dutch oven over medium high heat until it is about to start smoking. Sear the chicken thighs on both sides (working in batches to not overcrowd the pan) for 4 to 5 minutes per side. Remove the chicken and drain off all but 2 tablespoons of fat.
Add the mushrooms and cook util they are browned and start to give off their juices, then add the chopped onion. Continue to cook until the onion is translucent, then stir in the flour until it is absorbed.
Add the wine to deglaze and scrape all the brown bits off the bottom of the pan with a wooden spoon, then reduce the liquid down by half. Add the chicken stock, cream, bay leaf and fresh thyme and bring to a simmer. Add the chicken back in with any accumulated juices. Cover and simmer until the chicken thighs are cooked through, about 15 to 20 minutes.
Remove the chicken and season the sauce with salt & pepper and the fresh tarragon.
Serve the chicken thighs with the sauce and garnish with a fresh tarragon sprig.