Braised Chicken in White Wine, Mustard and Tarragon
- 1 whole chicken, quartered (or preferably 6 legs)
- salt and black pepper
- 4 tablespoons grapeseed oil
- 6 tablespoons butter
- 10 shallots, sliced
- 5 cloves garlic, sliced
- 3 cups white wine (Chablis or Meursault)
- 1/4 cup tarragon vinegar
- 4 cups chicken stock
- sage, thyme, bay leaf, parsley and tarragon tied in a bundle
- 6 tablespoons whole grain mustard
- 1 cup heavy cream
- 2 cups button mushrooms, quartered
- olive oil
- 1 lb Tagliatelle or Fettuccine
- 3 tablespoons tarragon leaves, chopped
Preheat oven to 350′F.
Season the chicken pieces with salt and black pepper. Heat the grapeseed oil in a large round pot, add for 3 tablespoons of the butter, when foamy add the chicken pieces and cook until golden brown, about 4 minutes on each side.
Remove the chicken pieces to a tray. Discard the oil from the pot and add the remaining 3 tablespoons of butter.
Add the sliced shallots and garlic to the pot, and cook until soft and translucent, about 7 minutes. Add the vinegar and cook for a minute then add the white wine to the pot and reduce by half. Add the chicken stock, the whole grain mustard, the bouquet garni and chicken pieces and bring to a simmer. Cover the pot and place in the oven to braise for 1 1/2 hour.
Meanwhile, sautee the mushrooms in olive oil and season with salt and pepper. Cook the pasta, drain and toss with butter.
Transfer the chicken pieces to a large plate, add the cream to the braising liquid and reduce until it begins to thicken. Add the chopped tarragon before serving. Serve the braised chicken with the sauce and the mushrooms over the cooked pasta.