Tarragon Dijon Chicken

January 17, 2019

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
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: