Ingredients
- 2 1/2 pounds chicken thighs (8 bone-in, skin on thighs, - see description for alternatives)
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter (divided)
- 2 shallots, peeled and finely chopped
- 1/2 pound fresh sliced mushrooms (button mushrooms)
- 1 tablespoon all-purpose flour
- 1/2 cup white wine
- 2 tablespoons brandy
- 1 tablespoon tomato paste
- 3/4 cup chicken stock (or broth)
- 1 teaspoon dried tarragon
- Salt and ground black pepper, to taste
- 1 teaspoon parsley, chopped
How to Make
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Step 1: Heat the oil in a large frying pan and add half the butter. When butter has melted, add the chicken and saute until both sides are browned (in batches if necessary). Put browned chicken on a plate and keep warm. Pour excess fat out of pan.
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Step 2: Melt remaining butter in pan, add the shallots and cook until softened, but not browned. Add mushrooms and cook, covered, over medium heat for 3 minutes.
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Step 3: Add the flour and cook, stirring constantly, for 1 minute.
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Step 4: Stir in wine, brandy, tomato paste and stock. Bring to a boil, stirring constantly, then reduce heat and add the tarragon. Season with salt and pepper.
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Step 5: Return chicken to pan, cover and simmer for 30 minutes, or until chicken is tender and cooked through.
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Step 6: Sprinkle with parsley to serve.
We hope you enjoy this recipe!
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