Chicken with mustard and tarragon cream sauce
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
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.
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.
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.