TARRAGON CHICKEN WITH VEGETABLE RAGOUT

TARRAGON CHICKEN WITH VEGETABLE RAGOUT image

Yield 4 servings

Number Of Ingredients 12

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3 Tbsp butter
2 Tbsp olive oil
1 3 1/2 lb chicken, cut into 8 pieces
1 3/4 cups chicken broth
3 Tbsp chopped shallots
2 large carrots, peeled, cut into thin diagonal slices
1 lb button mushrooms, sliced
1/2 cup dry white wine
1/4 cup white wine tarragon vinegar
1 cup whipping cream
2 1/2 Tbsp coarse grained mustard
4 large tarragon sprigs or 1 tsp dried

Steps:

Melt 1 Tbsp butter with oil. Season chicken with salt and pepper and brown, about 5 minutes per side. Pour 1/4 cup broth into skillet. Reduce heat to medium low and cook till chicken is tender, turning once, about 20 minutes. Tent chicken in bowl. Pour pan juices into bowl. Degrease pan juices and reserve. Melt remaining 2 Tbsp butter in same skillet over medium high heat. Add shallots and cook about 4 minutes. Add carrots and saute 5 minutes. Add sliced mushrooms and cook till just tender, stirring frequently, about 10 minutes. Using slotted spoon, transfer vegetables to medium bowl. Add remaining 1 1/2 cups broth, reserved pan juices, any liquid in bowl, wine and vinegar to skillet. Bring to boil. Cook till mixture is reduced to 1/2 cup, about 20 minutes. Add cream, mustard and tarragon to skillet. Bring to boil, whisking to blend well. Return chicken and vegetables to skillet. Cook till chicken is warmed through, about 5 minutes. Season with salt and pepper.