CHICKEN WITH MUSTARD AND TARRAGON CREAM SAUCE

 

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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

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.
  • 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.

Notes

Categories: Main Dish  Poultry 
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