Return the thighs to the skillet skin-side up, along with any juices collected on the plate. The liquid should come partway up the sides of the chicken without covering the browned skin.
Reduce the heat to low or medium-low, cover the skillet slightly ajar and let the chicken simmer gently. Begin checking the temperature after about 25 minutes. In my skillet, the thighs usually take about 30 minutes to reach 165°F.
Insert the thermometer into the thickest part of each thigh without touching the bone. Check every piece, since thighs from the same package often finish at different times, and remove each one as it reaches 165°F.
Finish the sauce
Transfer the chicken to a warm platter and remove the bay leaf. If the sauce seems thin, let it simmer uncovered for a few minutes before choosing the finish you want.
For a light, glossy sauce, turn off the heat and swirl in 1 tablespoon of cold butter. For a richer sauce, stir in ¼ cup of heavy cream and let it simmer gently for 2–3 minutes, adding more cream if desired.
To thicken with flour, place 1–2 teaspoons in a fine-mesh strainer and shake a light, even dusting over the simmering sauce while stirring. You can also dust it over the chicken while it finishes cooking. Let the sauce simmer for another 2–3 minutes so the flour cooks and the sauce thickens.
If you’re serving pasta, reserve some pasta water before draining and stir it into the sauce a little at a time until the sauce becomes glossy and clings to the noodles. Add a little cream as well if you want a richer pasta sauce.
For a darker brown sauce, stir in a few drops of Gravy Master after the sauce has reduced. About ¼ teaspoon is usually enough for a full skillet, so check the color and taste before adding more.
Final seasoning
Stir in the parsley and tarragon, then add a little lemon zest or lemon juice. Taste and adjust the salt and pepper.
Return the chicken to the skillet, or spoon the sauce around it on a platter, leaving some of the browned skin exposed.
Cook’s Notes
Mashed potatoes
Buttered noodles