Chicken with Tarragon Cream Sauce
Servings 5 pieces
Ingredients
- 5 pieces chicken thighs, skin-on, bone-in
- 2 tbsp canola oil
- Salt and pepper
- 1 cup chicken stock
- 1 cup water
Sauce
- 1/2 cup heavy or whipping cream
- 1 tbsp Dijon mustard
- 1 tsp tarragon
- ½ tsp smoked paprika
- 2 tbsp freshly squeezed lemon juice
Instructions
- Season the chicken with salt and pepper.
- In a small bowl, whisk together the heavy cream, Dijon mustard, tarragon, lemon juice and paprika. Set aside.
- Heat the oil in a large skillet over medium-high heat.
- Place the chicken thighs, skin side down, and brown the chicken until skin is crispy, about 5-7 minutes. Flip the chicken pieces over. Pour 1 cup of chicken stock and 1 cup of water and simmer the chicken until fully cooked, about 20 minutes, adding more water if it’s running low, ½ cup at a time.
- Remove the chicken from the skillet and set aside.
- Pour the sauce into the skillet, stirring constantly until the sauce thickens slightly, about 2-3 minutes.
- Drizzle the sauce over the chicken. Serve and enjoy.