Busy day ahead? This French Tarragon Chicken Recipe is #quick and #easy! Sauté boneless chicken with shallots, add a touch of sherry and a bite of vinegar then braise in rich broth for a scrumptious 30 minute meal. Serve the chicken and the creamy sauce over buttered rice. #dinnerideas
2.5 lbs of boneless skinless chicken thighs (recipe should be prepared with 3 to 4 large chicken breasts)
2 shallots, medium sized – diced
Olive oil, just enough to sauté the chicken pieces – maybe a couple tablespoons
1 tablespoon of butter
2 teaspoons of Sherry vinegar
2 teaspoons of red wine vinegar
8 oz. of “no salt added” organic chicken bone broth
1/2 cup of white wine
8 oz. of light sour cream
2 heaping tablespoons of Dijon mustard
1 tablespoon of fresh chives
2 large sprigs of fresh tarragon – leaves stripped (about 1 heaping tablespoon finely chopped)
Chopped flat leaf parsley – about 2 tablespoons
Salt and freshly cracked pepper to taste
Dry chicken pieces on paper towels. Season with salt and pepper.
Mix the mustard into the cream to combine well. Set aside to stir into the braising liquid just before serving (see step below)
Over medium high heat, add olive oil and butter to a large frying pan or a large sauteuse.
Sauté all chicken pieces removing to a platter as they turn a light golden color. Set aside. Boneless pieces tend to stick to the pan but the bits will be a great addition to the pan juices.
Lower the temperature under the pan. Add the chopped shallots along with the chives and some parsley. Sauté until the shallot takes on some color and becomes slightly translucent.
Add both the sherry and red wine vinegars. Stir to remove little bits stuck to the frying pan then add some of the broth.
Stir to combine, add the rest of the broth and the white wine.
Carefully place the chicken pieces in the liquid so that all pieces are semi submerged. Turn chicken over about half way through the twenty minutes so they cook evenly and sprinkle with chopped or stripped tarragon leaves.
Once cooked through and just before serving, remove the chicken pieces from the pan to make it easier to stir in the mustard/cream mixture into the braising liquid.
Stir in cream and mustard mixture. Adjust seasonings.
Carefully place the chicken pieces back into what is now a cream sauce. Coat evenly.
Serve over plain buttered rice with a side salad of mixed greens in a mustard vinaigrette.
Please note that I adjusted the original recipe ingredients to accommodate a strict diet.
This can easily be a 30 minute meal! Mine had to cook a little longer (40 minutes) because I left the thighs whole instead of cubing them into large chunks. My excuse? No sharp knife in Mom’s kitchen and it is much easier to cut into chicken breasts than uneven thighs.
Check out the herb strippers used in our Tarragon Vinaigrette Salad Dressing