MUSTARD-BRAISED CHICKEN WITH TARRAGON
For our rendition of this French bistro classic, we lightened things up by swapping whole-milk yogurt for the usual heavy cream or crème fraîche. And to give the sauce texture and layers of mustardy flavor, we use both whole-grain and Dijon mustard. Serve with egg noodles tossed with butter and herbs or with roasted potatoes. The chicken is browned on the stovetop and finishes in the oven, so you will need an oven-safe 12-inch skillet.
- 1/4 cup whole-grain mustard
- 2 tablespoons Dijon mustard
- Kosher salt and ground black pepper
- 3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry
- 1 tablespoon grapeseed or other neutral oil
- 2 medium shallots, halved and thinly sliced
- 2 medium garlic cloves, minced
- 1 tablespoon all-purpose flour
- 2 cups low-sodium chicken broth
- 1/4 cup plain whole-milk yogurt
- 2 tablespoons chopped fresh tarragon
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.