Chicken Thighs with Mushrooms and Tarragon Cream
Ingredients
The chicken and vegetables
-
6
pieces
chicken thighs
-
to taste
salt and pepper
-
8
ounces
sliced crimini mushrooms
-
4
ounces
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 by the stove and gather your tools.
- Pat the chicken thighs dry and season with salt and pepper.
- Heat a large oven-proof skillet and add oil, then add chicken thighs skin-side down.
- Cook the chicken for 7 minutes, then flip and cook for another 7 minutes before removing from the pan.
- Reduce heat and add mushrooms, cooking in batches for 4 minutes per side until browned.
- Remove mushrooms and add shallots to the pan, cooking until softened.
- Add wine, lemon juice, and bouillon to the pan, scraping up brown bits and reducing by half.
- Stir in cream, lemon zest, and tarragon, then return chicken and mushrooms to the pan.
- Place the pan in the oven and cook uncovered for 30 minutes until chicken reaches 165°F.
- After baking, adjust sauce seasoning and thickness as desired before serving.
Nutrition Facts (estimated)
Servings
6
Calories
516
Total fat
45g
Total carbohydrates
7g
Total protein
19g
Sodium
0mg
Cholesterol
0mg
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