Chicken in Tarragon Cream Sauce | Pyrenees Vineyard & Cellars

By ginasheppard

Ingredients

• 6 chicken thighs -bone in or boneless, skinless works great
• 1/4 cup minced shallots
• 2 Tbs butter
• 2 Tbs extra virgin olive oil
• 1/2 cup of Pyrenees 2006 Chardonnay
• 1 Tbs chopped fresh tarragon (you can substitute 1-2 tsp of dried but it is better with the fresh tarragon.)
• 3/4 cup heavy cream or whipping cream
• 1-2 Tbs fresh lemon juice
• Salt and pepper

Details

Adapted from pyreneesvineyard.com

Preparation

Step 1

Rinse and pat dry chicken. Salt and pepper both sides. Heat butter and olive oil in large skillet or frying pan. With pan on medium high heat, add shallots and chicken and brown chicken for a few minutes on each side. Make sure that you keep an eye on it as you want the shallots to brown too but not to burn. When chicken is browned lower heat to a simmer and add ½ cup of chardonnay. Cover chicken and let simmer on low heat until just cooked through, longer for bone in chicken thighs then for boneless. Remove chicken from pan and add tarragon and cream. Simmer until reduced by 1/3 or so (5minutes) stirring often. Sauce will become thicker and more intense in flavor. Add lemon juice 1 Tbs first and taste to see if more is desired. Add chicken back to the pan with sauce and heat chicken through. Adjust seasoning to taste and serve over garlic mashed potatoes or rice.