Hoofdgerecht
Tarragon Chicken
45 minVoor 4Nutri-Score C€€
C
45 min
45 minTarragon Chicken
recept van
Byron Talbott
@byrontalbott
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
chicken thighs (bone-in, skin-on)Vlees800 g
saltKruiden en specerijen5 g
black pepper (freshly ground)Kruiden en specerijen2 g
olive oilVoorraadkast15 ml
shallots (finely chopped)Groente en fruit2 stukken
garlic (minced)Groente en fruit2 stukken
dry white wineDranken150 ml
chicken stockVoorraadkast200 ml
Dijon mustardVoorraadkast15 ml
heavy creamZuivel150 ml- fresh tarragon (leaves picked and chopped)Groente en fruit10 g
butter (cold, cubed)Zuivel20 g
per portie
Voedingswaarden
457kcal
- Koolhydraten
- 3 g
- Eiwitten
- 37 g
- Vetten
- 33 g
wat je gebruikt
Keukengerei
Koekenpan
Keukentang
wooden spoon
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Rest and serve
- Let the chicken rest briefly in the sauce.
- Spoon the tarragon sauce over the chicken and serve.