Tarragon Chicken
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 1 ¼ tsp salt
- 1 tsp fresh cracked black pepper
- 3 tsp ground coriander
- 1 tsp dried mustard
- 1 tsp olive oil
- 1 cup chicken stock
- ½ cup crème fraiche
- 2 tbs fresh lemon juice
- 1 tbs fresh tarragon finely chopped
- 1 tbs fresh chives finely chopped
Instructions
- Season chicken thighs with salt, pepper, coriander, and mustard, covering both sides and all areas.
- Heat a 12” skillet over medium-high heat. Add oil and swirl to coat the pan. Arrange chicken in a single layer and cook thoroughly, getting a nice sear on both sides, about ten minutes total. Transfer the chicken to a plate and cover with tin foil.
- In the same skillet over medium-high heat, add the chicken stock and deglaze the pan by scraping up bits from the pan using a rubber spatula or wooden spoon. Next, add in the crème fraîche and mix well. Let it reduce down by half while stirring often, roughly 5-10 minutes.
- Add in the lemon juice, tarragon, and chives, then immediately pour the sauce over the chicken to serve.