Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Mustard-Braised Chicken with Tarragon
40 minutes 20 minutes active
Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
For our rendition of this French bistro classic, we lightened things up by swapping whole-milk yogurt for the usual heavy cream or crème fraîche. And to give the sauce texture and layers of mustardy flavor, we use both whole-grain and Dijon mustard. Serve with egg noodles tossed with butter and herbs or with roasted potatoes. The chicken is browned on the stovetop and finishes in the oven, so you will need an oven-safe 12-inch skillet.
cup whole-grain mustard
tablespoons dijon mustard
01Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together both mustards and ½ teaspoon each salt and pepper; set aside. Season the chicken on both sides with salt and pepper.
January 11, 2023
Easy and very good.
We made a last minute decision to try this recipe one night, but didn't have bone in thighs or fresh tarragon so just used skinless and boneless thighs and dried tarragon (2 tsp). It was really easy to make and we loved it. Wanted to put the sauce on everything. Didn't add the extra salt because mustard was already so salty. Will definitely make again.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
5 Stars - Didn’t add salt to the mustard mix... mustard has enough salt already. Delightful blend of favors with nice crispy skin..Delicious !