- 4
- 10 mins
- 35 mins
Ingredients
- 3 Tbsp. olive oil
- Skin-on chicken pieces, bone-ine or boneless whole, halved or cut in to smaller pieces
- 1/4 cup onion, diced
- 8 oz. sliced mushrooms (typical tray)
- 3/4 cup dry white wine
- 1 1/2 cups chicken stock or broth
- 3/4 cup heavy cream
- 2 Tbsp. + 1 tsp. grainy mustard (less if using regular Dijon)
- 2 Tbsp. fresh tarragon, chopped (or 1 1/2 tsp. dried)
Preparation
Step 1
In a heavy skillet, heat 2 Tbsp. olive oil over medium-high heat until very hot. Add chicken, skin side down and cook until golden brown. Flip and cook the other side 2-3 minutes. Remove to a plate. (Chicken doesn’t need to be fully cooked, as it will cook some more later).
Remove any fat from the skillet. Add 1 Tbsp. olive oil and saute mushrooms until golden. Add onion and cook a a couple of minutes more, until the onion is softened and lightly browned. Add wine and cook until only a few tablespoons remains. Add chicken stock, cream and mustard. Bring to a boil then reduce heat to medium and allow to cook until the sauce is reduced by half. Return chicken to skillet and allow to simmer until chicken is cooked, another 3-5 minutes (juices should run clear when cut). Taste sauce and add salt and pepper, as needed. Stir in chopped tarragon and cook another minute.
Serve over buttered noodles, pasta or rice.