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Sunday, March 25, 2012

CHICKEN WITH MUSTARD AND TARRAGON CREAM SAUCE

CHICKEN WITH MUSTARD AND TARRAGON SAUCE
DINNER AT HOME 

Had a bunch of nice chicken thighs and some Tarragon that was not going to last another week in our refrigerator.  Found a very easy recipe that combined the chicken and tarragon with other ingredients we had on hand.  My Wolf Cooktop decided to die on me in the middle of cooking this dish so I improvised and finished cooking everything on a portable two burner electric cooktop that we keep in the garage.  Simply brown up the chicken thighs in some butter and olive oil. Remove from pan and set aside.  Saute 3/4 cup of shallots until translucent.  Add 1/4 cup of red wine and simmer to reduce.  Whisk in 1 cup of chicken broth and put the chicken pieces in the broth.  Simmer for around 20 minutes.  Remove chicken and add 1/2 cup heavy creme, 2 teaspoons Dijon Mustard and 4 teaspoons of freshly chopped tarragon to the chicken broth.  Boil until sauce thickens.  Serve over the chicken.  This dish was pretty easy and very delicious.  Nice flavor with the tarragon and a bit different than your average chicken thigh dishes.

BONELESS, SKINLESS CHICKEN THIGHS FROM SAM'S CLUB
FRESH LOCAL TARRAGON GROWN IN WAIANAE
SAUTE 3/4 CUPS OF SHALLOTS AND THEN A 1/4 CUP
OF RED WINE.  REDUCE AND ADD 1 CUP OF CHICKEN BROTH.
RETURN CHICKEN THIGHS TO BROTH MIXTURE AND
SIMMER FOR 20 MINUTES

BROWNED CHICKEN ON BOTH SIDES FOR AROUND 5 MINUTES
REMOVED CHICKEN FROM SKILLET AND ADDED
1/2 CUP HEAVY CREME, 4 TABLESPOONS FRESH TARRAGON
AND 2 TEASPOONS OF DIJON MUSTARD
POURED SAUCE OVER CHICKEN CUT ON BIAS.  SERVED WITH
GREEN BEANS AND SOME ROASTED POTATOES

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