Fricassée de Poulet à l’Estragon (Chicken with Tarragon Cream)

• 800 g Chicken thighs, boneless, skinless
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 40 g Butter
• 3 medium Shallot
• 25 g Plain flour
• 150 ml Dry White Wine
• 350 ml Chicken stock
• 2 tsp Dijon mustard
• 200 ml Double cream
• 15 g Fresh tarragon

1. Pat the chicken dry and season all over with the fine sea salt and black pepper. Peel and finely slice the shallots. Pick the tarragon leaves and roughly chop them.
2. Melt the butter in a Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 3 to 4 minutes per side until lightly golden (it will not be cooked through). Transfer to a plate.
3. Reduce the heat to medium and add the shallots to the pan. Cook for 4 to 5 minutes until softened and sweet, scraping up any browned bits. Sprinkle over the plain flour and cook for 1 minute, stirring constantly.
4. Pour in the dry white wine and whisk until smooth, then simmer for 2 minutes to reduce slightly. Gradually whisk in the chicken stock until you have a silky sauce. Bring to a gentle simmer.
5. Return the chicken and any juices to the pan, cover, and simmer gently for 12 to 15 minutes until the chicken is tender and cooked through. Stir once or twice to prevent sticking and keep the heat low enough that the sauce barely bubbles. If the sauce thickens too much, loosen with a splash of chicken stock.
6. Lower the heat and stir in the Dijon mustard, double cream, and most of the tarragon, reserving a little to finish. Warm for 2 to 3 minutes until the sauce is glossy and coats the back of a spoon; do not let it boil. Taste and adjust seasoning with a little more salt and pepper if needed, then scatter over the reserved tarragon to serve.

Made this recipe? Rate it — a comment is optional.