Browned chicken thighs simmered in a French sauce of shallots, white wine, Dijon and wholegrain mustard and crème fraîche, with tarragon. Serves 4.
2piece
5g
1tbsp
600g
0.5tsp
1pinch
100ml
150ml
1tbsp
1tbsp
150ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | | 5g | — | — | |
| 3 | | 1tbsp | — | — | |
| 4 | | 600g | — | — | |
| 5 | | 0.5tsp | — | — | |
| 6 | | 1pinch | — | — | |
| 7 | | 100ml | — | — | |
| 8 | | 150ml | — | — | |
| 9 | | 1tbsp | — | — | |
| 10 | | 1tbsp | — | — | |
| 11 | | 150ml | — | — |
Lay the shallots on the chopping board.
Shallots · 2 piece
Lay the tarragon on the board.
Fresh tarragon leaves · 5 gPour the olive oil into the large frying pan.
Extra-virgin olive oil · 1 tbsp
Heat over a medium-high heat for 1 minute.
Lay the chicken thighs in the pan with the tongs.
Boneless skinless chicken thighs · 600 g
Sprinkle over the salt.
Salt · 0.5 tspAdd a pinch of pepper.
Ground black pepper · 1 pinchFry for about 8 minutes, turning once with the tongs, until golden on both sides.
Lift the chicken onto a plate, leaving the fat and juices in the pan.
Turn the heat to medium and add the shallots.
Fry for about 3 minutes, stirring, until soft.
Pour in the wine and let it bubble for about 2 minutes, scraping up the brown bits, until reduced by half.
Dry white wine · 100 mlPour in the stock.
Chicken stock · 150 mlAdd the Dijon mustard.
Dijon mustard · 1 tbspAdd the wholegrain mustard.
Wholegrain mustard · 1 tbspStir in the crème fraîche until smooth.
Crème fraîche · 150 mlReturn the chicken and any juices to the pan.
Simmer gently for about 10 minutes, spooning the sauce over now and then, until the chicken is cooked through and the thickest piece reads 74 °C on a thermometer.
Scatter over the tarragon.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 piece | | Lay the shallots on the chopping board.⏱ 5sResultShallots |
| 2 | Shallotsstep 1 |  | Trim the ends and peel off the skins.⏱ 1 minResultPeeled Shallots |
| 3 | Peeled Shallotsstep 2 | | Chop them finely.⏱ 1 min 30sResultChopped shallots |
| 4 | Chopped shallotsstep 3 |  | Put them in the small bowl.⏱ 10sResultChopped shallotsused in step 14 |
| 5 | 5 g | | Lay the tarragon on the board.⏱ 5sResultFresh tarragon leaves |
| 6 | Fresh tarragon leavesstep 5 | | Chop the leaves finely.⏱ 30sResultChopped tarragonused in step 23 |
| 7 | 1 tbsp | | Pour the olive oil into the large frying pan.⏱ 10sResultExtra-virgin olive oil |
| 8 | — | | Heat over a medium-high heat for 1 minute.⏱ 1 minResultWarm olive oil |
| 9 | 600 g | | Lay the chicken thighs in the pan with the tongs.⏱ 30sResultChicken thighs frying |
| 10 | 0.5 tsp | | Sprinkle over the salt.⏱ 10sResultSalted chicken thighs |
| 11 | 1 pinch | | Add a pinch of pepper.⏱ 5sResultSeasoned chicken thighs |
| 12 | — | | Fry for about 8 minutes, turning once with the tongs, until golden on both sides.⏱ 8 minResultBrowned chicken thighs |
| 13 | Browned chicken thighsstep 12 | | Lift the chicken onto a plate, leaving the fat and juices in the pan.⏱ 20sResultChicken pan juicesused in step 21 |
| 14 | Chopped shallotsstep 4 | | Turn the heat to medium and add the shallots.⏱ 10sResultShallots and pan juices |
| Chicken pan juicesstep 13 | |||
| 15 | — | | Fry for about 3 minutes, stirring, until soft.⏱ 3 minResultSoft shallots |
| 16 | 100 ml | | Pour in the wine and let it bubble for about 2 minutes, scraping up the brown bits, until reduced by half.⏱ 2 minResultReduced wine |
| 17 | 150 ml | | Pour in the stock.⏱ 10sResultWine and stock |
| 18 | 1 tbsp | | Add the Dijon mustard.⏱ 5sResultStock with mustard |
| 19 | 1 tbsp | | Add the wholegrain mustard.⏱ 5sResultStock with both mustards |
| 20 | 150 ml | | Stir in the crème fraîche until smooth.⏱ 30sResultMustard cream sauce |
| 21 | Browned chicken to reststep 13 | | Return the chicken and any juices to the pan.⏱ 20sResultChicken and mustard sauce |
| 22 | — | | Simmer gently for about 10 minutes, spooning the sauce over now and then, until the chicken is cooked through and the thickest piece reads 74 °C on a thermometer.⏱ 10 minResultChicken dijonnaise |
| 23 | Chopped tarragonstep 6 | | Scatter over the tarragon.⏱ 10sResultChicken dijonnaise with tarragon |
| Total Time | 34 min | ||
| Nutrient | Per serving |
|---|---|
| 525kcal | |
| 30g | |
| 40g | |
| 15g | |
| 7g | |
| 4g | |
| 0.7g | |
| 658mg |
Browned chicken thighs simmered in a French sauce of shallots, white wine, Dijon and wholegrain mustard and crème fraîche, with tarragon. Serves 4.
What you’ll doYou will brown chicken thighs, soften shallots in the pan, reduce white wine and stock, stir in two mustards and crème fraîche, then simmer the chicken in the sauce and finish with tarragon.
