Pan Rstd Chicken in Porcini-Shallot-Tarragon Sauce

Becky Dailey


We found a recipe online and changed the beef to chicken and it was superbly decadent.


★★★★★ 1 vote

20 Min
1 Hr


  • 4 large
    free range skinless chicken thighs
  • to taste
    salt and pepper
  • 1 Tbsp
    vegetable oil
  • 2 Tbsp
    butter, divided
  • 1/2 c
    sliced shallots
  • 1/4 c
    white wine, dry
  • 1 c
    chicken broth
  • 1/3 c
    sour cream
  • 1/2 c
    dried porcini mushrooms, soaked & diced
  • 1 Tbsp
    minced fresh tarragon or 1 tsp dried
  • 6-8 small
    new red potatoes

How to Make Pan Rstd Chicken in Porcini-Shallot-Tarragon Sauce


  1. Brown chicken in oil, add salt and pepper. Set aside.
  2. Melt 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.
  3. Smash the potatoes on the plate and spoon the pan sauce over the chicken and potatoes.
  4. Serve with a fresh green vegetable.

Printable Recipe Card

About Pan Rstd Chicken in Porcini-Shallot-Tarragon Sauce

Course/Dish: Chicken

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