INGREDIENTS
3
slices Bacon
6
Chicken thighs, skin-on bone-in
8 oz
Button mushrooms
1/3 cup
Onion
2 tbsp
Tarragon, fresh
1 1/2 cups
Chicken stock
2 tbsp
Dijon mustard
2 tbsp
Cornstarch
1 tbsp
Cooking oil
1 tbsp
Butter
6 tbsp
Creme fraiche
1 cup
White wine