Main Courses‎ > ‎

Chicken with Grainy Mustard, Cream, & Tarragon


  • 4 pieces of chicken on the bone (breasts and/or leg and thigh)
  • Kosher salt
  • fresh ground black pepper
  • 2 tbsp vegetable oil
  • 1 medium onion, diced fine
  • 1/2 c white wine
  • 1 1/2 c chicken stock or water
  • 1/2 c heavy cream
  • 2 tbsp good-quality grainy Dijon mustard
  • 2 tbsp fresh chopped tarragon leaves


  1. Liberally season the chicken with salt and pepper
  2. Heat a saute pan over medium-high heat and add oil.  Add chicken to the pan, skin side down and cook for about 3-4 minutes or until golden brown.  Remove from the pan to a plate
  3. Add the onion and reduce the heat to low
  4. Add the white wine and cook over medium heat for about 5 minutes, stirring up the browned bits
  5. Add the chicken stock/water and cream and bring to a simmer
  6. Return the chicken to the pan, cover, and cook on low for 30-35 minutes, turning the chicken a couple times
  7. Remove the chicken to a serving dish and keep warm
  8. Bring the sauce to a boil and simmer until sauce is reduce by half, 5-10 minutes
  9. Add the mustard, tarragon, and salt and pepper to taste
  10. Spoon the sauce over the chicken and serve with rice