Chicken With Mustard And Tarragon Cream Sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 whole chicken - (abt 3 lbs) cut into 8 pieces
- 3/4 cup chopped shallots
- 1/4 cup brandy
- 1 cup low-salt 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. Sauté until soft, about 3 minutes. Add brandy; simmer until liquid is reduced, scraping 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 chicken 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.
This recipe yields 4 servings.