Mustard-Braised Chicken with Tarragon
In this French bistro classic, we crisp chicken skin on the stovetop, slather it with a mustard-spiked sauce, then let it cook in its own juices and broth.
- Makes4 servings
- Cook Time40 minutes
- Active time plus cooling20 minutes active
- 2
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.
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