Olsson Recipes

Williams Sonoma? Svgs 4-6

INGREDIENTS

• 3 TB oil
• 2 LB ~6 skinless chicken thighs
• 3 TB chopped shallots
• 3/4 C dry white wine
• 2/3 C chicken broth
• 6 TB (3oz) Cream
• 3 TB Dijon mustard
• 2 TB chopped tarragon

DIRECTIONS

1. 2 TB oil, sauté chicken thighs ~ 5 min/side, transfer to plate, pour off fat.
2. Med-hi, 1 TB oil, 3 TB shallots soften ~ 2min.
3. Stir in 3/4C wine, simmer, reduce by half ~ 3min.
4. Add 2/3C broth, 6TB cream & 3 TB Dijon, reduce heat, simmer 4 min,
5. Add Tarragon
6. Return chicken to pan, cook until chicken warmed