Smothered Chicken with Pasta

Developed April, 2017. A hearty skillet meal ready in about an hour.

2.5 lbs chicken thighs, trimmed of excess skin and visible fat
kosher salt
all-purpose flour
4 T olive oil, divided
2 T tomato paste
1 medium tomato, chopped finely
6 oz sliced mushrooms
1 medium onion, chopped coarsely
2 cloves garlic, sliced thinly
2 t dry tarragon, divided
1/4 t red pepper flakes
3/4 c dry white wine
1-1/2 c chicken stock
2 T lemon juice
1/4 c chopped parsley
1 lb spaghetti, linguine or fettuccine, cooked al dente
reserved pasta water, as needed

Season the meat well with salt on both sides, and dust lightly with flour. Heat a 12-inch stainless steel skillet over medium high. Add half the oil. When hot, add the chicken, skin side down. While the meat is browning, prepare the vegetables and seasonings. After about four minutes, turn the chicken and brown the other side. Remove to a plate and cover to keep warm.  Add the remaining oil to the skillet, sauté the tomato paste, tomato, mushrooms, onions, and garlic until lightly browned and soft. Add wine and cook until half gone. Add back the chicken, skin side up, a teaspoon of tarragon, the pepper flakes, and chicken stock to half cover the meat. Bring to a fast simmer, cover and cook until the chicken is done, about 30 minutes. Add lemon juice to taste, about 1 tablespoon and the other teaspoon of tarragon. Discard chicken skin and cut meat from bone. Slice meat and return to pan. Stir in the cooked pasta, adding stock or pasta water as needed. Cook covered until pasta is tender, garnish with parsley, drizzle on olive oil, and serve in warm bowls. Pass Parmesan cheese. Variation: Render skin and fat for schmaltz.