MUSTARD-BRAISED CHICKEN WITH TARRAGON RECIPE
Provided by á-3145
Number Of Ingredients 11
Steps:
- Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together both mustards and ½ teaspoon each salt and pepper; set aside. Season the chicken on both sides with salt and pepper. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken skin side down and cook without disturbing until golden brown, 5 to 8 minutes. Remove the pan from the heat. Using tongs, transfer the chicken skin up to a plate, then spread ¼ cup of the mustard mixture evenly onto the skin sides. Pour off and discard all but 2 tablespoons of fat in the skillet and return the pan to medium. Add the shallots, garlic and flour, then cook, stirring often, until the mixture is light golden brown, about 3 minutes. Add the broth and bring to a boil over medium-high, scraping up any browned bits. Return the chicken pieces skin side up to the skillet and pour in the accumulated juices. Place the pan in the oven and cook until the thickest part of the thigh reaches about 175°F, 15 to 20 minutes. Transfer the chicken skin side up to a platter. Set the skillet over medium-high (the handle will be hot) and bring the cooking liquid to a simmer. Cook, stirring occasionally, until the mixture is slightly thickened and a spoon drawn through the sauce leaves a trail, 5 to 8 minutes. Off heat, stir in the remaining mustard mixture, the yogurt and tarragon. Taste and season with salt and pepper, then spoon the sauce around the chicken.
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Gloria Escalante
[email protected]This dish was a bit bland for my taste. I think I'll add some more spices next time.
Jessy k Robins
[email protected]I've never cooked with tarragon before, but I'm so glad I tried it in this recipe. It added a really unique flavor to the chicken.
Saad Burki
[email protected]This recipe is definitely a 5-star recipe. The chicken was cooked to perfection and the sauce was amazing. I will definitely be making this again and again.
khadam nohani
[email protected]I'm not sure what I did wrong, but my chicken turned out really tough.
Jewel Kazi
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Babeens Rey Ismaëly Mercius
[email protected]I'm allergic to mustard, so I substituted Dijon mustard for the yellow mustard. It turned out great!
Kashif Shah123
[email protected]I loved the combination of flavors in this dish. The mustard and tarragon really complemented each other.
Rj Roni
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler recipes in the future.
Global Bricks
[email protected]I'm not a big fan of tarragon, so I omitted it from the recipe. The chicken was still very good, but I think it would have been even better with the tarragon.
Fatima Abid
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it!
MD aktarul Alam
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The chicken is always moist and flavorful, and the sauce is to die for. I highly recommend this recipe.
Qpark Jessi6
[email protected]I followed the recipe exactly, but my chicken didn't come out as tender as I would have liked. I think I might have overcooked it.
Md Toslim
[email protected]The chicken was a bit dry, but the sauce was very good.
MD Hosan
[email protected]This dish was easy to make and turned out great! The chicken was cooked perfectly and the sauce was delicious. I will definitely be making this again.
tlou zabulon
[email protected]I'm not usually a fan of mustard, but this recipe changed my mind. The mustard added a subtle tanginess to the chicken that was really nice. I'll definitely be making this again.
rafi simo
[email protected]This mustard-braised chicken with tarragon recipe was a real winner! The chicken was incredibly tender and flavorful, and the sauce was rich and creamy. I served it over mashed potatoes, and it was a perfect comfort food meal.