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

Print Recipe Pin Recipe

No ratings yet

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 minutes mins

Cook Time50 minutes mins

Total Time1 hour 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