Tarragon Chicken with Sherry Vinegar Onions

cooking.nytimes.com

Debbie Fenner

½ cup finely chopped tarragon (leaves and tender stems), plus 4 whole sprigs

2 garlic cloves, finely grated or minced

2 tablespoons extra-virgin olive oil, more for drizzling

1 ½ teaspoons kosher salt, more as needed

½ teaspoon ground black pepper, more as needed

3 pounds bone-in chicken thighs (skin on)

2 large onions, peeled and sliced (about 4 cups)

4 thyme sprigs

Sherry vinegar, to taste

Directions at cooking.nytimes.com

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