The tarragon in our herb garden was the first of our herbs (along with the chives) to make a serious appearance this Spring. It inspired me to go in search of a chicken with tarragon recipe…and I found one. A fantastic Grace Parisi recipe on Food & Wine’s website. It’s a quick and easy recipe AND incredibly delicious. I only made a few minor substitutions (which are noted *), so you’re good to go with the recipe below. Don’t be tempted to skimp on the grainy mustard or the tarragon!
Photo from Food&Wine by Fredrika Stjärne
Total Time: 30 minutes
Servings: 4
F&W’s Grace Parisi steals the flavors from a classic French pan sauce (mustard, tarragon, white wine and cream) for this quick chicken saute.
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks (I opted for breasts)
- Salt and freshly ground pepper
- 1/2 pound white mushrooms, thinly sliced
- * I added 1/3 cup of frozen peas to add some color
- 1 large shallot, minced
- 3/4 cup dry white wine
- 1 1/4 cups chicken stock or low-sodium broth
- 1/2 cup heavy cream (*I used half & half)
- 2 tablespoons grainy mustard
- 2 tablespoons fresh chopped tarragon
- Buttered noodles, for serving (*I used Brown Jasmine Rice)
Directions:
1. In a very large skillet, heat 2 tablespoons of the oil. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until browned but not cooked through, 4 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Pour off any fat in the skillet.
2. Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over high heat, stirring occasionally, until browned, 4 to 5 minutes. Add the shallot and cook, stirring, for 2 minutes. Add the wine and cook until reduced to 2 tablespoons, about 4 minutes. Add the stock, cream and mustard and bring to a boil. Cook until the sauce has reduced by half, about 6 minutes.
3. Return the chicken and any accumulated juices (and peas if using) to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes; season with salt and pepper. Stir in the tarragon. Serve with buttered noodles (or rice).
Food & Wine’s Suggested Pairing
Balanced, elegant Chardonnay, such as one from Chablis.
