Plato principal
Tarragon Chicken
45 minPara 4Nutri-Score C€€
C
45 min
45 minTarragon Chicken
receta de
Byron Talbott
@byrontalbott
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
chicken thighs (bone-in, skin-on)Carne800 g
saltEspecias5 g
black pepper (freshly ground)Especias2 g
olive oilDespensa15 ml
shallots (finely chopped)Frutas y verduras2 piezas
garlic (minced)Frutas y verduras2 piezas
dry white wineBebidas150 ml
chicken stockDespensa200 ml
Dijon mustardDespensa15 ml
heavy creamLácteos150 ml- fresh tarragon (leaves picked and chopped)Frutas y verduras10 g
butter (cold, cubed)Lácteos20 g
por ración
Nutrición
457kcal
- Carbohidratos
- 3 g
- Proteínas
- 37 g
- Grasas
- 33 g
lo que usará
Utensilios
Sartén
Pinzas de cocina
wooden spoon
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 5
Rest and serve
- Let the chicken rest briefly in the sauce.
- Spoon the tarragon sauce over the chicken and serve.