Ever tasted chicken with tarragon, cream and wine and blended with shallots? This recipe is a keeper. The taste was heavenly and I liked the fact that dried tarragon and canned mushrooms can be used.
This is a dish that can be your main meal and served with either rice, soft rolls or mashed potatoes. You can pick up the sauce right off the plate with your roll or spoon it over your mashed potatoes.
I got this recipe from Canadian House and Home (H&H) Magazine (http://www.houseandhome.com).
Food editor Claire Tansey was kind enough to share it. She says it’s one dish that magazine readers “can’t get enough of.” Her recipe did not have mushrooms, but I added them anyway.
Creamy Tarragon Chicken
* 2 tbsp olive oil
* 6 bone-in, skin-on chicken supremes (mine were chicken breasts which I sliced into bite-size pieces so they would cook sooner. I imagine chicken bones would enhance the flavor of this dish).
* 3 large shallots, sliced
* salt and pepper, to taste
* 1 small clove garlic, minced (I used 3-4 cloves – can’t stay away from fresh garlic!)
* 1/2 cup dry white wine
* 1 cup chicken broth
*1/2 cup 35% cream
* 1 tsp Dijon mustard (I used American mustard)
* 1 tbsp butter at room temperature
* 1 tbsp all-purpose flour
* 1 tbsp finely chopped fresh tarragon
1. Preheat oven to 400F. Heat oil in a large, wide skillet over medium high heat. Pat chicken dry with paper towel; season with salt and pepper. Add chicken to skillet skin-side down and cook 3-5 minutes, or until deep golden. Flip and cook another 2 minutes. Transfer to large baking pan and bake 20-25 minutes or until cooked through. (Note: if you’re slicing your chicken into pieces, reduce cooking and baking time).
2. To make tarragon sauce: add shallots and garlic to skillet, reduce heat to medium and cook 4 minutes, or until shallots have softened. Add wine and bring to a boil. Reduce heat and simmer until reduced by half. Add chicken broth, bring to a boil and cook 3 minutes. Strain, reserving liquids and discarding solids. Return liquids to skillet or a small pot, bring to boil and whisk in cream and Dijon.
3. Mash butter and flour together in a small bowl. Add 1/4 cup of hot chicken broth mixture and stir until combined (it will be very thick). Add entire mixture back to hot chicken broth and stir until combined.
4. Add chopped tarragon and season with more salt and pepper. Spoon sauce over chicken to serve. Serve with additional mustard, if desired.
Serves 6 people.
Claire Tansey presented uncut chicken pieces and they looked appetizing, although I could tell from the picture that the sauce was almost gone. My chicken pieces were chopped and I made sure there was a lot of sauce over the chicken (as in the picture above). I figured, it would be nice to “mop off” the sauce with a soft texture well-baked roll (similar to Parker House rolls). This sauce would also be a nice topping over mashed potatoes, with shallots and mushrooms dripping on the side.
Tarragon is also called dragon’s wort. There are 2 kinds of tarragon used in cooking: French and Russian. The French variety is stronger in taste and is one of the 4 fine herbs used commonly in French cuisine: complements fish, chicken, egg and lasagna dishes. It is used also to make desserts – like Slovenia’s potica, a kind of nut bread with walnuts, eggs, cinnamon, lemon.