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Tarragon Chicken
Plat

Tarragon Chicken

45 minPour 4Nutri-Score C€€
par @byrontalbott1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken thighs (bone-in, skin-on)Viandes800 g
  • saltÉpices5 g
  • black pepper (freshly ground)Épices2 g
  • olive oilÉpicerie15 ml
  • shallots (finely chopped)Fruits et légumes2 morceaux
  • garlic (minced)Fruits et légumes2 morceaux
  • dry white wineBoissons150 ml
  • chicken stockÉpicerie200 ml
  • Dijon mustardÉpicerie15 ml
  • heavy creamProduits laitiers150 ml
  • fresh tarragon (leaves picked and chopped)Fruits et légumes10 g
  • butter (cold, cubed)Produits laitiers20 g

par portion

Nutrition

457kcal

Glucides
3 g
Protéines
37 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Pince de cuisine
  • wooden spoon

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4

  5. Rest and serve

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