This is a recipe from my childhood…adapted for Paleo/AIP.  My mom used to make this for special occasions…but I like it any time!

Chicken Tarragon

2 packages of bone in chicken thighs
1-2 packages of mushrooms
shallots or onions sliced
olive oil
salt, pepper* and onion powder (we keep a mixture of these in a shaker bottle)
dried tarragon

Original Recipe

• Sprinkle chicken with salt, pepper* and onion powder
• Brown the chicken in olive oil in a pan stovetop
• Transfer to a casserole dish or hotel pan that has a cover
• Next, sauté the mushrooms and onions or shallots
• Pour over the chicken
• Sprinkle with light coating of dried tarragon
• Bake covered at 350 for at least 1.5 hours…better if you let it go longer, as the meat gets super tender and nearly falls off the bone.  I often let it cook for several hours!
  Great leftover!

OR

Lazy Version….which is still super delish!

• skip the step of browning the chicken, onions and mushrooms.
• Just layer chicken, mushrooms and onions in a casserole
• Sprinkle with salt, pepper and onion powder
• Sprinkle with dried tarragon
• Bake covered at 350 for at least 1.5 hours…I often let it go 2 or even 3 hours!  It gets even better the longer it goes.  
• You can make a day ahead and then re-heat at 350 for about 20-30 minutes to serve.   Great make ahead meal..prep it ahead and re-heat before serving!!!

Extra tip:
There will be extra juice in the pan. I strain that into my bone broth jar in the fridge or pour into a mason jar and use to drizzle on cauli mash.  It has a nice tarragon flavor.  And of course the leftover bones go right in my bone bag for future bone broth!  Waste not!

*black pepper is an AIP gray area food.  Omit for strict AIP version.