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
- 2 TB oil, sauté chicken thighs ~ 5 min/side, transfer to plate, pour off fat.
- Med-hi, 1 TB oil, 3 TB shallots soften ~ 2min.
- Stir in 3/4C wine, simmer, reduce by half ~ 3min.
- Add 2/3C broth, 6TB cream & 3 TB Dijon, reduce heat, simmer 4 min,
- Add Tarragon
- Return chicken to pan, cook until chicken warmed
salad dressing apple cider vinegar
April 9, 2017
serves 4-6
whisk together:
- 1 TB Dijon mustard
- 1 tsp honey
- 2 TB apple cider vinegar
- 2 TB walnut oil
- salt & pepper
or
- 1 TB Dijon mustard
- 2 tsp honey
- 4 TB apple cider vinegar
- 2 TB walnut oil