In a classic pairing, tarragon brightens up chicken for spring. Serve with steamed rice to soak up the luscious sauce.
Makes 4 servings.
- 1tablespoon butter
- 1tablespoon olive oil
- 13-pound whole chicken, cut into 8 pieces3/4cup chopped shallots
- 1/4cup brandy
- 1cup low-salt chicken broth1/2cup whipping cream
- 4teaspoons chopped fresh tarragon
- 2teaspoons dijon mustard
DIRECTIONS Melt butter with oil in heavy large skillet over high heat. Sprinkle chicken with salt and pepper. Cook, skin side down, until brown, about 5 minutes. Turn over; cook 1 minute. Using tongs, transfer chicken to plate.
Add shallots to same skillet; reduce heat to medium-low. Sauté until soft, about 3 minutes. Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes. Whisk in broth. Return chicken to skillet, skin side up. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes. Transfer to platter; reserve skillet.
Whisk cream, tarragon, and mustard into same skillet. Increase heat to high; boil until sauce is thickened, about 2 minutes. Season with salt and pepper. Pour sauce over chicken.