CREAMY TARRAGON MUSTARD CHICKEN

Creamy Tarragon Mustard Chicken is a version of the French classic poulet a l’estragon & though the French recipe uses chicken breasts, I’ve used bone-in thighs but feel free to use breasts if you’d prefer although you’ll have to adjust the cooking time, probably by half. Comforting, this is a bit of a reminder of old-school cooking. Tarragon has a subtle anise flavor. If you have trouble finding it (it’s tres easy to grow), then use the more robust basil instead. The tarragon is a perfect & creamy Dijon mustard sauce, white wine & garlic elevate chicken to something nostalgic & comforting.

My favorite way to serve Creamy Tarragon Mustard Chicken is simply: some buttered baby potatoes, steamed green beans & a glass of white wine. It’s a meal that can be made for an easy weeknight indulgence or to serve to guests at the weekend. Au revoir, Lovoni xo

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CREAMY TARRAGON MUSTARD CHICKEN

Simple to make all in one pan Creamy Tarragon Mustard Chicken is a version of the French classic poulet a l’estragon (though the French recipe uses chicken breasts). I’ve used bone-in thighs but feel free to use chicken breasts if you’d prefer although you’ll have to adjust the cooking time, probably by half. Comforting, this is a bit of a reminder of old-school cooking. Tarragon has a subtle anise flavor. If you have trouble finding it (it’s tres easy to grow), then use the more robust basil instead. I added mushrooms & spinach for extra nutrients but they’re both optional. I have made it without, variations are delicious.

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Course: Main Course

Cuisine: French

Servings: 6

Calories: 568kcal

Author: Lovoni

Ingredients

US Customary – Metric

• 1 tablespoon olive oil
• 6 bone-in chicken thighs
• 2 tablespoons butter
• 1 lb baby bella mushrooms, sliced optional
• 6 garlic cloves, minced
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 cup dry white wine
• 1 cup chicken broth
• 2 tablespoons Dijon mustard
• 1 cup heavy cream
• 1/4 cup chopped fresh tarragon or basil, plus extra leaves
• 3 good handfuls baby spinach leaves optional
• Steamed green beans & baby new potatoes, to serve

Instructions

• In a large frying pan, heat the oil on medium-high. Add the chicken, skin side down; cook for 5 minutes until the skin is browned. Turn the chicken & cook for 5 minutes until browned; remove from the pan to a plate. Drain all but 1 tablespoon of fat from the frying pan.
• Heat the remaining 1 tablespoon of fat & the butter over medium-high heat. Add the mushrooms & cook, stirring occasionally, for 5 minutes or until browned. Add the garlic & cook for 1 minute until fragrant.
• Add the salt, pepper & wine. Cook, uncovered, stirring occasionally, for a few minutes until the wine has reduced by about half. Add the broth and mustard; stir to combine.
• Add the chicken to the pan, skin side down. Reduce to heat to medium-low & cook, covered, for 25 minutes or until the chicken is tender, turning the chicken halfway through cooking.
• Add the cream & stir until combined. Cook, uncovered for 5 minutes on medium heat, or until the sauce is thickened.
• Add tarragon & stir to combine. Adjust the seasoning, adding any if needed. If you’re adding the spinach, now is the time. Scatter the spinach into the pan & stir it in around the chicken until just wilted. Sprinkle with extra tarragon leaves.
• Serve with green beans baby potatoes. Serves 6. Or 4 for those hungry people.

Nutrition

Calories: 568kcal | Carbohydrates: 7g | Protein: 27g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 560mg | Potassium: 656mg | Fiber: 1g | Sugar: 2g | Vitamin A: 821IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 2mg