Chicken and Mushrooms in a Creamy Mustard Tarragon Sauce

By Johanna

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 couple of minutes more, until the onion is softened and lightly browned. Add wine and cook until only a few tablespoons remain. 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.