Braised Chicken in Mustard-Tarragon Cream Sauce

01Method

1. 1

   Heat the oil in a large pan over medium-high heat. Season the chicken pieces with salt and pepper, then brown them thoroughly, approximately 6 minutes per side, until the skin releases naturally from the pan surface.

2. 2

   While the chicken cooks, peel and finely mince the shallots. Transfer the browned chicken to a plate, discard the cooking fat, add fresh oil to the pan, and gently cook the shallots until softened, about 2 minutes.

3. 3

   Pour in the wine and scrape up the caramelized bits from the bottom of the pan, stirring constantly. Reduce the heat to medium and simmer until the liquid reduces by half, approximately 3 minutes. Add the stock and cream, then whisk in the mustard. Adjust the heat to medium-low and continue cooking with occasional stirring until the sauce thickens, roughly 4 minutes. Stir in the fresh herb, then season with salt and pepper to taste.

4. 4

   Return the chicken pieces to the pan, turn to coat in the sauce, and warm through before serving.