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Tarragon Chicken
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Tarragon Chicken

45 minServes 4Nutri-Score C€€
from @byrontalbott1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (bone-in, skin-on)Meat800 g
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g
  • olive oilPantry15 ml
  • shallots (finely chopped)Produce2 pieces
  • garlic (minced)Produce2 pieces
  • dry white wineBeverages150 ml
  • chicken stockPantry200 ml
  • Dijon mustardPantry15 ml
  • heavy creamDairy150 ml
  • fresh tarragon (leaves picked and chopped)Produce10 g
  • butter (cold, cubed)Dairy20 g

per serving

Nutrition

457kcal

Carbs
3 g
Proteins
37 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Tongs
  • wooden spoon

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Rest and serve

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