Skip to main content
Recipes

Chicken with Mustard and Tarragon Cream Sauce

By Janet FletcherPhotography by Scott Peterson

3.7

(4)

Image may contain Plant Food and Vegetable

Recipe information

  • Yield

    4 Servings

Ingredients

1

tablespoon butter

1

tablespoon olive oil

1

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

teaspoons chopped fresh tarragon

2

teaspoons Dijon mustard

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

    Step 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.

Explore Bon AppétitFrenchEuropeanChickenPoultryTarragonEasyWeeknight MealsOne-Pot MealsMainGluten-FreeKetoSimmerDinner