Ingredients: |
Ingredients: 4 bone-in skin-on chicken thighs, trimmed
sea salt
freshly ground black pepper
1 T. olive oil
2 garlic cloves, minced
2 tsp. Dijon mustard
2 tsp. capers, rinsed and drained
1/2 c. dry white wine
1 c. heavy whipping cream
2 T. fresh tarragon leaves, plus more for garnish, chopped
|
Directions: |
Directions:Preheat oven to 450º.
To prepare the chicken:
Season both sides of the chicken with salt and pepper. To a large ovenproof skillet set over medium-high heat, add the olive oil. When oil is shimmering, add chicken, skin side down, and cook, until golden brown, about 5 minutes. Turn the chicken and transfer skillet to the oven and roast until chicken is cooked through about 25 minutes and an instant-read thermometer inserted into the thickest part of the meat registers 165º. Transfer chicken to a serving platter, loosely cover with foil to keep warm, and set aside.
To make the tarragon sauce:
Pour off all but 2 tablespoons fat from skillet and return to medium heat. Add garlic and cook, stirring often, until fragrant, about 1 minute. Stir in mustard, capers and wine, scraping the bottom of the pan with a wooden spoon to release any brown bits. Increase heat to medium-high and bring to a boil. Reduce heat to medium and simmer until wine is almost evaporated. Add cream and cook until reduced to sauce-like consistency. Taste and adjust seasoning with salt and pepper. Stir in tarragon.
To serve:
Divide chicken between 4 warmed serving plates. Ladle sauce over the chicken and garnish with chopped tarragon. Serve immediately.
|
This recipe for Roasted Chicken with Tarragon Cream Sauce, by 