RECIPES TO NOURISH LIFE
Tender chicken, golden mushrooms and fresh tarragon come together in a gently creamy sauce, a comforting dish for a meal shared around the table.
Serves 4 | Preparation: 15 minutes · Cooking: 30 minutes
Ingredients
- 600 g boneless chicken thighs
- 300 g button mushrooms, sliced
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 150 ml chicken stock
- 150 ml cooking cream
- 1 tbsp Dijon mustard
- 2 tbsp chopped fresh tarragon
- Salt, freshly ground pepper and a squeeze of lemon
Preparation
- Season the chicken. Brown in olive oil in a large skillet for 4–5 minutes per side; set aside.
- In the same skillet, cook the shallot and mushrooms until their moisture has evaporated. Add the garlic and cook briefly.
- Pour in the stock, stir in the mustard and return the chicken to the skillet. Cover and simmer gently for 12–15 minutes, until the chicken reaches 74°C (165°F) internally.
- Stir in the cream and simmer uncovered for a few minutes until lightly thickened. Add the tarragon, adjust the seasoning and finish with a little lemon juice.
Chef Marie’s Note
Add fresh tarragon near the end of cooking to preserve its delicate fragrance. Serve with mashed potatoes or green beans.