Ingredients

8 chicken thighs (about 2 1/2 lbs total) Salt and ground black pepper All-purpose flour 1/4 cup butter or margarine 1/4 cup vegetable oil 1 clove garlic, minced 1 1/2 tbs thinly sliced green onion 1 1/2 tbs orange juice 1 tsp grated orange peel 1/2 cup dry white wine (or apple juice) 2 tsp sugar 1/4 tsp dry tarragon 1/2 cup sour cream Orange wedges Rinse chicken and pat dry. Sprinkle on all sides with salt and pepper; dredge in flour and shake off excess. Melt butter and oil in large frying pan over medium heat. Cook chicken thighs 4 at a time, turning until well browned on all sides and meat near bone is no longer pink, about 20 minutes. Transfer to a platter and keep warm. Pour off and discard drippings, leaving browned bits in bottom of pan. Add garlic, onion, orange juice, orange peel, and wine. Increase heat to medium-high. Bring to a boil, stirring to scrape browned bits free; remove from heat. Stir sugar, tarragon, and 1 1/2 tsp flour into sour cream; then stir sour cream into wine mixture. Return to heat and cook, stirring, until sauce comes to gentle boil. Season to taste with salt and pepper; pour over chicken. Pass orange wedges to squeeze over individual portions. Serves 4

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