Chicken Thighs with Mushrooms and Tarragon Cream
Ingredients
The chicken
-
6
pieces
chicken thighs
-
to taste
salt and pepper
The vegetables
-
8
ounces
sliced crimini mushrooms
-
4
ounces
sliced shallots
The sauce
-
¼
cup
oil
-
½
cup
dry white wine
-
1
tablespoon
lemon juice
-
1
teaspoon
lemon zest
-
1
cube
bouillon
-
2
tablespoons
chopped tarragon
-
1 ½
cups
heavy cream
-
to taste
more tarragon for garnish (optional)
Instructions
- Prepare a platter or dish for the cooked chicken.
- Pat the chicken thighs dry and season with salt and pepper.
- Heat oil in a large oven-proof skillet and cook the chicken thighs skin-side down for 7 minutes until golden and crispy.
- Flip the chicken and cook for another 7 minutes, then remove from the pan.
- Cook half of the mushrooms in the same pan for 4 minutes per side, then remove.
- Repeat for the remaining mushrooms.
- Sauté shallots in the pan for about 3 minutes until softened.
- Add wine, lemon juice, and bouillon, and simmer until reduced by half.
- Stir in cream, lemon zest, and tarragon, then return chicken and mushrooms to the pan.
- Bake uncovered in the oven at 350°F for 30 minutes until chicken is cooked through.
- Adjust seasoning of the sauce and serve.
Nutrition Facts (estimated)
Servings
6
Calories
516
Total fat
45g
Total carbohydrates
7g
Total protein
19g
Sodium
0mg
Cholesterol
0mg
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