Mustard-Braised Chicken with Tarragon

4 Servings

40 minutes 20 minutes active

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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.




Don't return the browned chicken to the pan until the sauce mixture has reached a simmer. This ensure that the flour's thickening power is activated and that its starchy taste has cooked out. Also, don't use Greek, low-fat or nonfat yogurt, as all have a tendency to break when heated.

40 minutes

20 minutes active


  • ¼

    cup whole-grain mustard

  • 2

    tablespoons dijon mustard


John L.
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.
Thomas W.

5 Stars - Didn’t add salt to the mustard mix... mustard has enough salt already. Delightful blend of favors with nice crispy skin..Delicious !