poulet-a-lestragon

🥘 Ingredients

• chicken thighs 4 bone-in, skin-on
• salt
• pepper
• olive oil 1 Tbsp
• butter 1 Tbsp
• shallot 1
• garlic 1 clove
• chicken broth ½ cups
• white wine ¼ cups
• Dijon mustard 1 Tbsp
• tarragon 2 Tbsp
• heavy cream ½ cups
• parsley

1. 1

   Season the chicken thighs with salt and pepper .
2. 2

   In a large pot or Dutch oven, heat olive oil and butter over medium-high heat.
3. 3

   Add the chicken thighs to the pot, skin-side down, and cook until golden brown, about 5 min . Flip the thighs and brown the other side for an additional 5 min . Remove the chicken from the pot and set aside.
4. 4

   In the same pot, add the finely chopped shallot , and minced garlic . Cook until softened, about 2-3 min .
5. 5

   Pour in the chicken broth and some dry white wine (optional), stirring to scrape up any browned bits from the bottom of the pot.
6. 6

   Stir in the Dijon mustard and chopped fresh tarragon (or 1 tablespoon dried tarragon). Return the chicken thighs to the pot, nestling them into the sauce.
7. 7

   Reduce the heat to low, cover the pot, and let the chicken simmer for about 20-25 min , or until the chicken is cooked through and tender.
8. 8

   Once the chicken is cooked, remove it from the pot and set it aside.
9. 9

   Stir the heavy cream (or substitute with milk for a lighter version) into the sauce in the pot. Simmer for a few minutes until the sauce has thickened slightly.
10. 10

    Return the chicken thighs to the pot to heat through.
11. 11

    Serve the chicken hot, garnished with chopped fresh parsley if desired.