Cookwith - Chicken with Tarragon Cream Sauce (Poulet à l’Estragon)
Inspired by the French bistro classics found in Anthony Bourdain’s Les Halles Cookbook, this Chicken with Tarragon Cream Sauce embodies the soul of Parisia...
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Tongs
- Wooden spoon
- Whisk
- Measuring cup
- Measuring spoon
- Stove
- Plate
- Serving platter
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt
- freshly ground black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup dry white wine
- 1 cup chicken stock
- 1 tbsp Dijon mustard
- 2 tbsp unsalted butter
- 1 tbsp chopped fresh tarragon (plus extra for garnish)
- 1 tbsp chopped fresh parsley
- 1/2 cup heavy cream
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