Prep 25 mins
Cook 20 mins
Make sure to serve this with steamed rice to soak up all this delicious sauce! From Bon Appetit.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 lbs whole chickens, cut into 8 pieces
- 3⁄4 cup chopped shallot
- 1⁄4 cup brandy
- 1 cup low sodium chicken broth
- 1⁄2 cup whipping cream
- 4 teaspoons chopped fresh tarragon
- 2 teaspoons Dijon mustard
- Melt butter with oil in heavy large skillet over high heat.
- Sprinkle chicken with salt and pepper.
- Cook, skin side down, until brown, about 5 minutes.
- Turn over; cook 1 minute.
- Using tongs, transfer chicken to plate.
- Add shallots to same skillet; reduce heat to medium-low.
- Saute until soft, about 3 minutes.
- Add brandy; simmer until liquid is reduced, scrapping up browned bits, about 2 minutes.
- Whisk in broth.
- Return chicken to skillet, skin side up.
- Reduce heat to medium low.
- Cover, and simmer until shicken is cooked, about 20 minutes.
- Transfer to platter; reserve skillet.
- Whisk cream, tarragon and mustard into same skillet.
- Increase heat to high; boil until sauce is thickened, about 2 minutes.
- Season with salt and pepper.
- Pour sauce over chicken.
Turned out so much better that I expected. Directions were clear and recipe was economical, considering it's at least as good as anything I've had in most above-average restaurants. We served it over a basmati/wild rice mix. BF and I absolutely loved it. Will definitely make again!
Delicious, tender chicken made a great supper with rice and green peas! I used only 2 chicken breasts, but doubled the sauce. Subbed half and half in place of whipping cream and white wine for the brandy. Hadn't ever cooked with fresh tarragon, so wasn't sure what to expect, but it was easy to make and the sauce was good on rice! Thanks for a new chicken recipe!
wow, tasted great , I used white wine instade of brandy,, and added asparagus that was left in the fridge , it was very good ,thank you