Poulet Chasseur: Chicken Worth Lingering Over (Continued)

• 4 bone-in, skin-on chicken thighs

• 1 teaspoon kosher salt, divided

• ½ teaspoon freshly ground black pepper

• 12 ounces mushrooms, preferably crimini, shiitake or a mixture. Morels, optional, for a woodsy French hunter flavor

• 2 medium shallots, finely chopped

• 2 garlic cloves, minced

• 1 tablespoon tomato paste

• ¼ cup cognac, optional

• ½ cup dry white wine, preferably New Zealand Sauvignon Blanc

• 1 cup chicken stock

• 1 cup chopped or crushed tomatoes, optional

• 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme

• 1 bay leaf

• 1 tablespoon chopped fresh parsley

• 1 teaspoon chopped fresh tarragon, optional

• Lemon zest or a little lemon juice

• 1 tablespoon cold unsalted butter

• ¼–½ cup heavy cream

• 1–2 teaspoons all-purpose flour

• A few drops to ¼ teaspoon Gravy Master

• Reserved pasta water, if serving with pasta

• Large, heavy skillet with a lid

• Tongs

• Wooden spoon

• Sharp paring knife

• Instant-read thermometer

• Fine-mesh strainer, if using flour

• Butane kitchen torch, optional