Braised Chicken Thighs with Broccoli and Mustard Cream Sauce

4 boneless chicken thighs (Nature’s Acres)
2 tablespoons flour
sea salt and pepper
1 tablespoon olive oil
2 tablespoons white wine
1/2 cup chicken broth
1/2 cup Shetler’s heavy cream
1 tablespoon yellow mustard
1/4 teaspoon turmeric (optional)
sea salt and pepper to taste
1 tablespoon chopped fresh local tarragon
4 cups local broccoli florets

1. Season the chicken thighs with salt and pepper and dredge in flour.
2. Heat olive oil over medium heat in a cast iron skillet. Cook the thighs about 4 minutes until browned. Flip and cook on other side until browned. Remove from pan.
3. Add wine to pan and scrape to remove any browned bits. Add the chicken broth. Stir in the cream, mustard, and turmeric if using, and cook a few minutes. Return the chicken to the pan and continue cooking, allowing the sauce to thicken and thighs to cook through, about 4 more minutes.
4. While chicken is cooking, steam the broccoli.
5. Add the tarragon to the chicken and stir, coating the thighs with the sauce. Taste and season with salt and pepper.
6. Serve thighs and broccoli drizzled with sauce.