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Tarragon Chicken
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Tarragon Chicken

45 minPorcje: 4Nutri-Score C€€
od @byrontalbott1 importugotowano 0 razy
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Składniki

4 osoby
  • chicken thighs (bone-in, skin-on)Mięso800 g
  • saltPrzyprawy5 g
  • black pepper (freshly ground)Przyprawy2 g
  • olive oilSpiżarnia15 ml
  • shallots (finely chopped)Warzywa i owoce2 kawałki
  • garlic (minced)Warzywa i owoce2 kawałki
  • dry white wineNapoje150 ml
  • chicken stockSpiżarnia200 ml
  • Dijon mustardSpiżarnia15 ml
  • heavy creamNabiał150 ml
  • fresh tarragon (leaves picked and chopped)Warzywa i owoce10 g
  • butter (cold, cubed)Nabiał20 g

na porcję

Wartości odżywcze

457kcal

Węglowodany
3 g
Białko
37 g
Tłuszcz
33 g
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Przybory

  • Patelnia
  • Szczypce kuchenne
  • wooden spoon

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 4

  5. Rest and serve

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