Chicken with mustard and tarragon cream sauce


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Member since 2007
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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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.


Questions, Comments & Reviews



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