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Chicken with Mustard and Tarragon Cream Sauce

Source of Recipe


Bon Appétit, April 2003






List of Ingredients



• 1 Tbsp butter
  
• 1 Tbsp olive oil
  
• One 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 tsp chopped fresh tarragon
  
• 2 tsp Dijon mustard
  






Instructions



1. 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.
   
   
2. 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.
   
   
3. 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.
   
   Makes 4 servings.