Recipe Station

Here's that one meal that will make everyone think you are a chef! Everyone will be pleased and begging for more!

Let's Get Started…

Ingredients To Gather: 

• 2 1/2 pounds bone-in chicken pieces, skin removed

• 1/4 teaspoon salt

• Freshly ground pepper, to taste

• 2 tablespoons all-purpose flour

• 1 tablespoon extra-virgin olive oil

• 5 large shallots, finely chopped (about 1 cup)

• 1 cup dry white wine

• 1 1/2 cups reduced-sodium chicken broth

• 1 medium carrot, peeled and thinly sliced

• 1 pound button mushrooms, wiped clean and halved or quartered

• 4 sprigs fresh tarragon, plus 4 teaspoons chopped (see Substitution Note)

• 1 tablespoon cornstarch mixed with 1 tablespoon water

• 1/4 cup reduced-fat sour cream

• 2 teaspoons Dijon mustard

The Step By Step Directions To Follow: 

1. Season your chicken with salt and pepper. Dredge in the flour and shake off excess. Heath the oil in a large skillet or a Dutch oven. Add the chicken, then cook till browned, approx 5 minutes per side. Then put on a plate.
2. Add the shallots to pan, cook and stirring, until they are fragrant, approx. 30 seconds. Add the wine and scrape any browned bit. Simmer till reduced slightly, approx 3 minutes.
3. Add the broth and bring to a simmer. Put the chicken back in the pan. Add the mushrooms, carrots, and tarragon sprigs. Reduce the heat to low, cover and simmer gently til the chicken is tender and not pink in the middle approx. 20 minutes.
4. Now transfew the chicken to a plate, cover with some foil to keep it warm. Get rid of the tarragon sprigs. Increase the heat to med/high. Simmer the cooking liquid for approx. 2-3 minutes to make the flavor pop. Add the cornstarch mix and cook, stirring until slightly thickened, approx 2 minutes. Whisk in sour cream, chopped tarragon, and mustard.

Finish & Serve Immediately! 

Now you are ready to serve that meal that seemed to take you forever to cook!

Let Us Know How It Turned Out!

Source: Eating Well