Chicken with Mushrooms and Leeks

Ingredients:
8 bone-in, skin-on chicken thighs, trimmed of excess fat
Salt & pepper
1 t oil
1 T unsalted butter
10 oz white mushrooms, sliced
2 leeks, white and light green parts only, chopped into 1/4 inch pieces
1/3 c white wine
3/4 c chicken broth
1 1/2 T minced fresh tarragon
1 c crumbled goat cheese
4 servings of cuscus

Directions:
Preheat oven to 400 degrees. Dry chicken and season with salt and pepper. Heat oil in large skillet over high heat until shimmering. Cook chicken skin side down until skin is deep brown and crisp, 10-15 mins. Turn chicken over, reduce, heat to medium-high, and cook until second side is lightly browned, about 3 mins. Transfer chicken to baking dish and place in oven while making sauce. Bake chicken until cooked thoroughly, 6-8 mins.

Discard fat in skillet. Melt butter in skillet over high heat until foaming. Add mushrooms and leeks and cook until mushroom liquid evaporates, about 5 mins. Add wine and cook until almost evaporated, about 1 min. Add broth and 1 T tarragon and simmer until slightly thickened, about 5 mins. Whisk in goat cheese and simmer until thickened, about 1 min. Add remaining tarragon and season with salt and pepper.

Return chicken to skillet and turn to coat with sauce. I like to serve this with cuscus.