Recipes

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.