Directions
- 1Coat chicken thighs in seasoned flour.
- 2Melt butter and oil in a large skillet.
- 3Brown chicken thighs on both sides until golden brown.
- 4Remove chicken thighs from skillet and set aside.
- 5Add mirepoix, salt, and bouquet garni to the skillet and cook for 15 minutes over medium-low heat.
- 6Add minced garlic and scrape up any crusty bits from the bottom of the skillet.
- 7Add white wine and cook until almost reduced.
- 8Add chicken stock to the skillet.
- 9Add chestnut mushrooms to the skillet.
- 10Add heavy cream to the skillet.
- 11Return chicken thighs to the skillet.
- 12Simmer uncovered for 20-25 minutes.
- 13Remove chicken thighs from skillet and set aside.
- 14Add more cream and white wine vinegar to the sauce.
- 15Pour sauce over chicken thighs and garnish with fresh tarragon.
Ingredients
- 4 chicken thighs
- 1 cup seasoned flour
- 2 tablespoons butter
- 1 tablespoon oil
- 1 cup mirepoix (diced onion, carrots, celery)
- 1 pinch salt
- 1 bouquet garni
- 2 cloves garlic (minced)
- 1 1/2 cup white wine
- 1 cup chicken stock
- 8 oz chestnut mushrooms
- 1 cup heavy cream
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh tarragon (finely chopped)
Equipment
large skilletbowltongswooden spoon
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