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Chicken with tarragon and mustard gravy
Chicken with tarragon and mustard gravy
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Prep Time:
270 minutes
Cook Time:
45 minutes
Total Time:
315 minutes
Succulent chicken breasts enhanced with pan-fried speck, eschalots, garlic, and potatoes for a flavorful twist.
Ingredients:
  • 4 free-range chicken breast fillets, skin on
  • 70.20 gm Dijon Originale Mustard
  • 40.00 ml chopped fresh tarragon leaves
  • 600g waxy potatoes, quartered
  • 18.20 gm olive oil
  • 100g speck or pancetta, rind removed, cut into thin batons
  • 4 eschalots, finely chopped
  • 200ml dry white wine or cider
  • 375ml chicken stock
  • 125ml thickened cream
  • Green salad, to serve (optional)
Instructions:
  • In a non-reactive dish, lay the chicken pieces. Spread half of the mustard over them and sprinkle with half of the tarragon. Cover and refrigerate for a minimum of 4 hours, ideally overnight.
  • In a pan of salted water, simmer potatoes until slightly tender, about 5 minutes. Drain and set aside.
  • Preheat your oven to a toasty 180°C.
  • In a large frypan over medium heat, melt butter and oil together. Cook chicken skin-side down until golden, about 2-3 minutes. Flip and cook for another 1-2 minutes. Transfer chicken to a heavy-based roasting pan.
  • Put the frypan back on the heat and toss in the speck, eschalots, garlic, and potatoes. Cook while stirring for 3-4 minutes until the speck and potatoes start to crisp up. Sprinkle in the flour, stir for another minute, then pour in the wine, stock, and the rest of the mustard. Season with salt and pepper, bring it to a boil, and then transfer the mixture over the chicken before popping it in the oven for 25 minutes.
  • Take out the chicken and potatoes from the roasting pan and set them aside. Put the pan on the stove over medium heat and stir to slightly thicken the sauce. Add cream and stir until warm. Serve the chicken and potatoes in bowls, then top with the sauce. Sprinkle with the rest of the chopped tarragon and enjoy with a side of green salad, if preferred.

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