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Epicurious

Chicken with Mustard and Tarragon Cream Sauce

4.4

(141)

In a classic pairing, tarragon brightens up chicken for spring. Serve with steamed rice to soak up the luscious sauce.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 3-pound whole chicken, cut into 8 pieces
3/4 cup chopped shallots
1/4 cup brandy
1 cup low-salt chicken broth
1/2 cup whipping cream
4 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard

Preparation

  1. Step 1

    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.

    Step 2

    Add shallots to same skillet; reduce heat to medium-low. Sauté until soft, about 3 minutes. Add brandy; simmer until liquid is reduced, scraping 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 chicken is cooked, about 20 minutes. Transfer to platter; reserve skillet.

    Step 3

    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.

TagsBrandyAlcoholBeveragesChickenPoultryTarragonHerbs & SpicesShallotVegetableMainDinnerGluten FreeWeeknight MealsSimmerBon Appétit
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