pan rstd chicken in porcini-shallot-tarragon sauce
(1 rating)
We found a recipe online and changed the beef to chicken and it was superbly decadent.
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(1 rating)
yield
2 serving(s)
prep time
20 Min
cook time
1 Hr
Ingredients For pan rstd chicken in porcini-shallot-tarragon sauce
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4 lgfree range skinless chicken thighs
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to tastesalt and pepper
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1 Tbspvegetable oil
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2 Tbspbutter, divided
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1/2 csliced shallots
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1/4 cwhite wine, dry
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1 cchicken broth
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1/3 csour cream
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1/2 cdried porcini mushrooms, soaked & diced
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1 Tbspminced fresh tarragon or 1 tsp dried
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6-8 smnew red potatoes
How To Make pan rstd chicken in porcini-shallot-tarragon sauce
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1Brown chicken in oil, add salt and pepper. Set aside.
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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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3Smash the potatoes on the plate and spoon the pan sauce over the chicken and potatoes.
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4Serve with a fresh green vegetable.
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