Poulet Sauté à l'Estragon
I love to cook, but often make it such a challenge. Complicated recipes, using all the dishes in the kitchen, and often ending in an emotional breakdown when it doesn't turn out perfectly. The pressure of a busy life cannot survive a failed meal.
So, what about easier dishes. Not your typical "30 Minute Meals," which often just feel like rushed and simplified versions of the complex, but what a "true European" would throw together in their country kitchen in a matter of minutes (while enjoying an aperitif, of course). Because cooking isn't meant to be stressful, but a joy mon cheri.
So, I tried it. For the first time ever, I made a meal in one pot that was both fancy yet comforting. I even relaxed while making it! The lack of stress made it taste even better, and I had the best Monday night yet.
Chicken in Tarragon Sauce
- 4 bone-in, skin on chicken thighs
- 1/2 onion, diced
- 8 oz mushrooms, sliced
- 3 T tarragon, divided
- 1 c chicken broth
- 1/2 c wine
- 1/4 c creme fraiche
- Salt and pepper
- 1 T corn starch + 2 T water
Heat a cast iron pan with a little bit of olive oil. Salt and pepper the chicken thighs. Brown on both sides, until the skin is crispy. Set aside on a plate.
Pour most of the fat out of the pan. Add the onion and mushrooms and saute until soft. Add the wine, broth, 2 T tarragon, salt and pepper and bring to a boil. Place the chicken back on top of the sauce, cover and cook 15 minutes, or until chicken is cooked through.
Remove chicken from the pan. Add cornstarch slurry and 1 T fresh tarragon. Heat the sauce and reduce until thickened.
Serve the chicken with the sauce with your favorite starchy side (potatoes, rice or even lentils)