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). Creamy, decadent, flavourful yet easy & (virtually) foolproof. 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 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, both variations are delicious.

Creamy Tarragon Mustard Chicken

Prep Time10

Cook Time40

Total Time50

Servings:

Calories: 573kcal

US Customary - Metric

1 tablespoon olive oil
6 bone-in, skin on 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 sherry or white wine
1 cup chicken broth
2 tablespoons Dijon mustard
1 cup heavy cream
1/4 cup roughly chopped fresh tarragon or basil, plus extra leaves
3 good handfuls baby spinach leaves optional
Steamed green beans & baby new potatoes to serve

In a large frying pan, heat the oil on medium-high. Add the chicken, skin side down; cook for 10 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 & sherry. Cook, uncovered, stirring occasionally, for a few minutes until the sherry has almost reduced by half. Add the broth & mustard; stir to combine.
Add the chicken to the pan, skin side up. Reduce to heat to medium-low & cook, covered, for 20 minutes or until the chicken is cooked – 165°F (74°C) when tested with a meat thermometer. You can turn the chicken, but I like to keep it skin side up during the cooking time.
Add the cream in & around the chicken & 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 salt and or pepper 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 – just a couple of minutes. Sprinkle with extra tarragon leaves. Serve with steamed greens or salad & baby potatoes or steamed rice. Serves 6.

Nutrition