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Tarragon Chicken
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Tarragon Chicken

45 Min.Für 4Nutri-Score C€€
von @byrontalbott1 Import0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • chicken thighs (bone-in, skin-on)Fleisch800 g
  • saltGewürze5 g
  • black pepper (freshly ground)Gewürze2 g
  • olive oilVorräte15 ml
  • shallots (finely chopped)Obst & Gemüse2 Stücke
  • garlic (minced)Obst & Gemüse2 Stücke
  • dry white wineGetränke150 ml
  • chicken stockVorräte200 ml
  • Dijon mustardVorräte15 ml
  • heavy creamMilchprodukte150 ml
  • fresh tarragon (leaves picked and chopped)Obst & Gemüse10 g
  • butter (cold, cubed)Milchprodukte20 g

pro Portion

Nährwerte

457kcal

Kohlenhydrate
3 g
Eiweiß
37 g
Fett
33 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Küchenzange
  • wooden spoon

Schritt für Schritt

Zubereitung

  1. Season and sear the chicken

    • Pat the chicken thighs dry and season generously with salt and pepper.
    • Heat the olive oil in a frying pan over medium-high heat.
    • Sear the chicken skin-side down until deeply golden and crisp, then turn and brown the other side.
    Schritt 1

  2. Soften the aromatics

    • Remove the chicken from the pan and set aside.
    • Lower the heat, add the shallots and garlic to the pan and cook until soft and fragrant.
    Schritt 2

  3. Deglaze and build the sauce

    • Pour in the white wine and scrape up the browned bits from the bottom of the pan.
    • Let the wine reduce by half.
    • Stir in the chicken stock and Dijon mustard.
    Schritt 3

  4. Finish the sauce

    • Return the chicken to the pan, cover and simmer until cooked through.
    • Stir in the cream and chopped tarragon.
    • Take the pan off the heat and whisk in the cold butter until the sauce is glossy.
    Schritt 4

  5. Rest and serve

    • Let the chicken rest briefly in the sauce.
    • Spoon the tarragon sauce over the chicken and serve.
    Schritt 5
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