Chicken with Mustard and Tarragon Cream Sauce
"Make sure to serve this with steamed rice to soak up all this delicious sauce! From Bon Appetit."
photo by patti k.
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 lbs whole chickens, cut into 8 pieces
- 3⁄4 cup chopped shallot
- 1⁄4 cup brandy
- 1 cup low sodium chicken broth
- 1⁄2 cup whipping cream
- 4 teaspoons chopped fresh tarragon
- 2 teaspoons Dijon mustard
directions
- Melt butter with oil in heavy large skillet over high heat.
- Sprinkle chicken with salt and pepper.
- Cook, skin side down, until brown, about 5 minutes.
- Turn over; cook 1 minute.
- Using tongs, transfer chicken to plate.
- Add shallots to same skillet; reduce heat to medium-low.
- Saute until soft, about 3 minutes.
- Add brandy; simmer until liquid is reduced, scrapping up browned bits, about 2 minutes.
- Whisk in broth.
- Return chicken to skillet, skin side up.
- Reduce heat to medium low.
- Cover, and simmer until shicken is cooked, about 20 minutes.
- Transfer to platter; reserve skillet.
- Whisk cream, tarragon and mustard into same skillet.
- Increase heat to high; boil until sauce is thickened, about 2 minutes.
- Season with salt and pepper.
- Pour sauce over chicken.
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Reviews
-
Turned out so much better that I expected. Directions were clear and recipe was economical, considering it's at least as good as anything I've had in most above-average restaurants. We served it over a basmati/wild rice mix. BF and I absolutely loved it. Will definitely make again! -
Delicious, tender chicken made a great supper with rice and green peas! I used only 2 chicken breasts, but doubled the sauce. Subbed half and half in place of whipping cream and white wine for the brandy. Hadn't ever cooked with fresh tarragon, so wasn't sure what to expect, but it was easy to make and the sauce was good on rice! Thanks for a new chicken recipe! -
wow, tasted great , I used white wine instade of brandy,, and added asparagus that was left in the fridge , it was very good ,thank you -
This is indeed an easy and flavorful sauce for chicken. Though I really liked the taste as it was, I had some thawed chopped spinach sitting around begging to be used, so I included it and it was a very good addition. Thanks for sharing!
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I freaking Loved this! 2 subs- used walla walla sweets for the shallots and a slightly sweet white wine for the brandy. Instead of simering on the stove, I coverd and roasted in the oven at 400 for 25 minutes, as I was also making Recipe #133821 and had the oven on. It finished up perfectly, tarragon is my new favorite herb. Served with wild rice for a perfect dinner menu.
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Tweaks
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Delicious, tender chicken made a great supper with rice and green peas! I used only 2 chicken breasts, but doubled the sauce. Subbed half and half in place of whipping cream and white wine for the brandy. Hadn't ever cooked with fresh tarragon, so wasn't sure what to expect, but it was easy to make and the sauce was good on rice! Thanks for a new chicken recipe!
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I really enjoyed the taste of the chicken! I used boneless, skinless chicken breasts, half-and-half instead of whipping cream, and apple juice instead of brandy.
RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.
