Chicken with mustard and tarragon cream sauce
CATEGORIES
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
  1. Melt butter with oil in heavy large skillet over high heat.
  2. Sprinkle chicken with salt and pepper.
  3. Cook, skin side down, until brown, about 5 minutes.
  4. Turn over; cook 1 minute.
  5. Using tongs, transfer chicken to plate.
  6. Add shallots to same skillet; reduce heat to medium-low.
  7. Sauté until soft, about 3 minutes.
  8. Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes.
  9. Whisk in broth.
  10. Return chicken to skillet, skin side up.
  11. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes.
  12. Transfer to platter; reserve skillet.
  13. Whisk cream, tarragon, and mustard into same skillet.
  14. Increase heat to high; boil until sauce is thickened, about 2 minutes.
  15. Season with salt and pepper.
  16. Pour sauce over chicken.