Creamy Tarragon Chicken
This creamy, one pan dish is hearty and pairs beautifully with our Marsanne | Roussanne Rhône-style blend.
- 6 large chicken thighs – approximately 3 pounds
- Salt and pepper
- 2 T unsalted butter
- 2 T olive oil
- 2 shallots, finely diced
- 2 garlic cloves, minced
- 2 T chopped tarragon, plus whole leaves for garnish
- 1/2 cup Marsanne | Roussanne wine
- 1 cup chicken stock
- 3/4 cup crème fraîche
- 1 T Dijon mustard
- 1/2 lemon, zest and juice
Season the chicken generously with salt and pepper. Set aside for 30 minutes at room temperature. Heat olive oil in large skillet over medium-high heat and then add butter into the pan until melted and begins to foam. Add chicken and brown on both sides, about 7 minutes. Remove chicken from pan and set aside.
Add shallots to pan until begin to soften, then add garlic so as not to burn. Add wine and reduce to ¼ cup. Add stock and bring to a boil. Stir in crème fraiche and simmer for 2-3 minutes. Stir in Dijon, chopped tarragon, lemon zest and juice. Return chicken to pan and coat with sauce. Garnish with tarragon leaves and serve.
Pair with Bartholomew Estate Marsanne | Roussanne