pan rstd chicken in porcini-shallot-tarragon sauce
We found a recipe online and changed the beef to chicken and it was superbly decadent.
prep time
20 Min
cook time
1 Hr
method
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yield
2 serving(s)
Ingredients
- 4 large free range skinless chicken thighs
- to taste - salt and pepper
- 1 tablespoon vegetable oil
- 2 tablespoons butter, divided
- 1/2 cup sliced shallots
- 1/4 cup white wine, dry
- 1 cup chicken broth
- 1/3 cup sour cream
- 1/2 cup dried porcini mushrooms, soaked & diced
- 1 tablespoon minced fresh tarragon or 1 tsp dried
- 6-8 small new red potatoes
How To Make pan rstd chicken in porcini-shallot-tarragon sauce
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Step 1Brown chicken in oil, add salt and pepper. Set aside.
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Step 2Melt 2/3 of the butter in the same pan; add shallots, cooking until softened. Add chopped Porcini mushrooms, wine, chicken broth, Porcini liquid, sour cream and tarragon. Stir well and bring almost to a boil. Add chicken and potatoes and simmer, covered, for about an hour. Turn the chicken and potatoes once or twice during the simmering. Remove chicken and potatoes, keep warm. Stir in the reserved butter and reduce the pan sauce until slightly thickened.
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Step 3Smash the potatoes on the plate and spoon the pan sauce over the chicken and potatoes.
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Step 4Serve with a fresh green vegetable.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Chicken
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