Ingredients

• 8 ea chicken thighs
• 1 T olive oil
• 2 T butter
• mushrooms, cleaned and sliced
• leeks, halved and sliced
• 1/3 C white wine
• 1 1/2 T tarragon, minced
• 2 oz goat cheese

Instructions

1. Dry the chicken and season to taste. Brown in the oil and half the butter over high heat, skin-side down, until the skin is crisp, then turn and continue until the second side is lightly browned. Transfer to a baking dish and finish in the oven at 400.
2. Drain the fat from the pan, then sauté the mushrooms, leeks and half the tarragon in the remaining butter. Add the wine and reduce, then add the remaining tarragon and the goat cheese. When the cheese is fully integrated, season to taste.
3. Plate the chicken, dress and serve.

Source: Cook's Country magazine

Contributed by: Skip