-
1
Heat the oil on medium-high in a 4-quart stovetop casserole or saute pan.
-
2
Add the chicken, skin side down, as many pieces as fit comfortably.
-
3
Cook until lightly browned, season with salt and pepper and turn to brown other side.
-
4
Remove to a platter when done and repeat with the remaining chicken.
-
5
Add the pearl onions to casserole and toss in fat until lightly browned.
-
6
Remove to a dish.
-
7
Reduce heat to low.
-
8
Add the chopped onion, celery and garlic, cook until softened, and stir in the mushrooms.
-
9
When they wilt, add the wine, bring to a simmer and season with salt, pepper and lemon juice.
-
10
Return chicken to casserole with any accumulated juices, baste, cover and cook 30 minutes, basting a few more times.
-
11
Remove the chicken to a platter.
-
12
Increase heat to medium-high and cook the sauce and mushrooms about 5 minutes, until sauce thickens slightly.
-
13
Lower heat, add the pearl onions and butter.
-
14
When butter melts, check seasonings, return chicken to casserole, baste and simmer a few minutes.
-
15
Serve from casserole or transfer to a deep platter.
-
16
Scatter the tarragon on top before serving.
