Braised Chicken Thighs with Potatoes (PCP)

• 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
• Salt and pepper
• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 3/4 cup low-sodium chicken broth
• 2 pounds small red potatoes, halved
• 1 tablespoon minced fresh tarragon [I actually did buy a package, but it didn't look very good.  Also I think the sauce came out way too dark for it anyway.]

Mise en place.

Softening the onions.

Cooking the aromatics until fragrant.

Add flour and cook for one minute.

Throw everything in and cook under pressure for 20 minutes.  Quick release pressure.

Much muddier gravy than the one for the previous entry.  Serviceable enough dish; nothing spectacular.