Pan-Roasted Chicken with Creamy Tarragon Sauce

Okay, so in this, I make the wifey a delicious pan-roasted chicken dish with a creamy tarragon sauce. It’s a fast and easy recipe that results in a wife loving meal.

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PAN-ROASTED CHICKEN WITH TARRAGON CREAM SAUCE

Yield: 4 servings
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4 bone-in, skin-on chicken thighs, trimmed
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons Dijon mustard
2 teaspoons capers, rinsed and drained
1/2 cup dry white wine
1 cup heavy whipping cream
2 tablespoons fresh tarragon leaves, chopped, plus more for garnish
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Preheat oven to 450°F.

2. To prepare the chicken: Season both sides of the chicken with salt and pepper. To a large ovenproof skillet set over
medium-high heat, add 1 tablespoon of oil. When oil is shimmering, add chicken, skin side down, and cook, until golden
brown, about 5 minutes. Turn the chicken and transfer skillet to the oven and roast until chicken is cooked through about 25
minutes and an instant-read thermometer inserted into the thickest part of the meat registers 165°F. Transfer chicken to a
serving platter, loosely cover with foil to keep warm, and set aside.

3. Pour off all but 2 tablespoons fat from skillet and return to medium heat. Add garlic and cook, stirring often, until fragrant,
about 1 minute.

4. To make the tarragon sauce: Stir in mustard, capers, and wine, scraping the bottom of the pan with a wooden spoon to
release any browned bits. Increase heat to medium-high and bring to a boil. Reduce heat to medium and simmer until wine is
almost evaporated. Add cream and cook until reduced to sauce-like consistency. Taste and adjust seasoning with salt and
pepper. Stir in tarragon.

5. Ladle sauce over the chicken and garnish with chopped tarragon. Serve asap.

Let’s make some pan roasted chicken with teragon cream sauce. This is really good. It’s fast, so easy. Let’s do it. First things first, preheat your oven to 450. Four bone in skin on chicken thighs. Lemon cuz we’re not savages. My mom raised chickens and she was adamant about cleaning her chicken. So, you should clean your chicken. Rinse all that out and then dry it. Salt and pepper. That’s all you need. A tablespoon of oil into your skillet. Cast iron is clutch. When you see that smoke, throw your chicken in there, skin down. And then we’ll let it cook for about 5 minutes. When it’s ready, it’ll come right off the skillet. Easy. Check it out. We’ll let that go for another minute or so and it should look like that. Flip them all on the reverse side and pop them in the oven for about 25 minutes. Thermometer gang is ready at 165. Boom. Boom. Boom. Boom. Come on. That’s heaven on earth right there. That’s what it should look like. Pour some of the fat out, but leave about 2 tablespoons and bring it back to medium heat. Mince two cloves of garlic in there and mix that in for about a minute. Then let’s add 2 tsps of don mustard, 2 tsps of capers. Mix that in. And about half a cup of white wine and let that cook until it’s almost evaporated. Should look like this. Next, we’re going to add a cup of heavy whipping cream and stir it in. A little tasty taste. Not bad. I’m going to add a little bit of salt and pepper. I didn’t have any fresh teragon leaves, so I used this. Should be fine. Hell, go crazy. And that’s it, y’all. M. I’m glad I made extra cuz this is going to go great on some steak. Okay, moment of truth. Actually, never mind. Didn’t need to film the destruction. She liked it. Recipes in the description. Like a subscribe if your mouth is watering.