Chicken Fricassee With Edmond Fallot Tarragon Dijon Mustard | Dorothy Lane Market

Chicken Fricassee With Edmond Fallot Tarragon Dijon Mustard

PREP TIME 5 mins
COOK TIME 45 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Sep 17th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 8 chicken thighs
  • ¼ tsp salt and pepper
  • ⅓ cup all-purpose flour
  • 3 Tbsp unsalted butter
  • 7 oz small white pearl onions
  • 2 cups chicken stock
  • 2 Tbsp chopped fresh herbs (thyme, parley, and tarragon), divided
  • 7 Tbsp fresh cream
  • 2 Tbsp Edmond Fallot Tarragon Dijon Mustard

INSTRUCTIONS

1
Season the chicken thighs with salt and pepper and dust with flour.
2
Heat a large sauté pan over medium heat and melt the butter.
3
Add thighs skin side down and cook until golden brown. When golden brown, turn chicken over and cook for another 3 minutes or so.
4
Then add pearl onions, chopped herbs, and chicken broth, being careful not to moisten the top of the chicken thighs with the broth.
5
Bring to a boil. Reduce to a simmer and cook for 35 minutes or until the chicken registers 165ºF.
6
Remove the thighs and onions to a serving platter and keep warm.
7
With the heat on medium, add the cream and tarragon mustard to the pan and combine well. Bring to a boil. Season according to taste.
8
Pour the sauce over chicken thighs and sprinkle with additional chopped herbs.

Reviews

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Feb 19th 2022

I wish you would make this dish on your rotation again!! I miss it so much.

- Joyce

Dorothy Lane Market says:

Thank you Joyce! We will pass along the suggestion. 

Chicken Fricassee With Edmond Fallot Tarragon Dijon Mustard

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 45 mins
SERVINGS 4

INGREDIENTS

  • 8 chicken thighs
  • ¼ tsp salt and pepper
  • ⅓ cup all-purpose flour
  • 3 Tbsp unsalted butter
  • 7 oz small white pearl onions
  • 2 cups chicken stock
  • 2 Tbsp chopped fresh herbs (thyme, parley, and tarragon), divided
  • 7 Tbsp fresh cream
  • 2 Tbsp Edmond Fallot Tarragon Dijon Mustard

INSTRUCTIONS

1
Season the chicken thighs with salt and pepper and dust with flour.
2
Heat a large sauté pan over medium heat and melt the butter.
3
Add thighs skin side down and cook until golden brown. When golden brown, turn chicken over and cook for another 3 minutes or so.
4
Then add pearl onions, chopped herbs, and chicken broth, being careful not to moisten the top of the chicken thighs with the broth.
5
Bring to a boil. Reduce to a simmer and cook for 35 minutes or until the chicken registers 165ºF.
6
Remove the thighs and onions to a serving platter and keep warm.
7
With the heat on medium, add the cream and tarragon mustard to the pan and combine well. Bring to a boil. Season according to taste.
8
Pour the sauce over chicken thighs and sprinkle with additional chopped herbs.

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