FOOD OF THE WEEK!

Cornichon, Tarragon & Mustard Chicken       Cornichon, Tarragon & Mustard Chicken

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Delicious, quick and easy dish, with the classic French flavours of cornichons, grainy mustard and tarragon, with a bit of apple cider, as well.

Recipe type: Main Course

Serves: 3-4

Ingredients

• 6 chicken thighs, bone-in/skin on
• Oil, for frying
• 
  
• 2 Tbsp. fresh tarragon (or 2 tsp. dried tarragon)
• 1/3 cup thinly sliced shallots
• 1/2 cup finely chopped Maille™ Caramelized Onion Cornichons
• 2 Tbsp. Maille™ L'Ancienne Whole Grain mustard
• 1 cup chicken broth
• 1/2 cup apple cider (could substitute apple juice)
• 1/4 cup heavy, whipping cream (35%)
• 1 tsp. cornstarch (increase to 2 tsp. if using a lighter cream)
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375 F.
2. Heat oil in a skillet on the stove-top over medium-high heat. Pat chicken dry, then season with salt and pepper. Add chicken to hot pan, skin side down and cook until the skin is quite golden, about 5-8 minutes. Flip chicken over and cook the other side for another 3-4 minutes. Remove chicken to a baking sheet and place in the preheated 375 F. oven for 20 minutes.
3. Meanwhile, prepare the sauce: Remove all but just a tiny bit of the oil from the skillet used to cook the chicken. Place skillet over medium heat on the stove-top. Add the shallots and .saute for about 2 minutes, or until lightly browned. Add the chopped cornichons, mustard, chicken broth and apple cider. Bring to a boil, then reduce heat slightly and simmer about 3 minutes. Turn heat off under sauce until chicken is almost done.
4. When chicken is almost done in the oven, turn the heat back on to medium under the sauce. Bring sauce to a simmer. Mix heavy cream with cornstarch until smooth. Add cream mixture to sauce. Stir to combine well. Add chicken from oven. Simmer until sauce is reduced and thickened, about 10 minutes. Taste. Season with salt and pepper, to taste.