Chicken Fricassee with Edmond Fallot Tarragon Dijon Mustard

Embracing the complex flavors found in Edmond Fallot Tarragon Dijon Mustard, this chicken dish is incredibly moist and delicious.

8 chicken thighs

Salt and pepper

1/3 cup all-purpose flour

3 Tbsp unsalted butter

7 oz small white pearl onions

2 cups chicken stock

2 Tbsp chopped fresh herbs (thyme, parsley, tarragon), divided

7 Tbsp fresh cream

2 Tbsp Edmond Fallot Tarragon Dijon Mustard

Season the chicken thighs with salt and pepper and dust with flour.

Heat a large sauté pan over medium heat and melt the butter.  Add thighs skin side down and cook until golden brown. When golden brown, turn chicken over and cook for another 3 minutes or so. Then add pearl onions, chopped herbs, and chicken broth, being careful not to moisten the top of the chicken thighs with the broth. Bring to a boil. Reduce to a simmer and cook for 35 minutes or until the chicken registers 165ºF. Remove the thighs and onions to a serving platter and keep warm. With the heat on medium, add the cream and tarragon mustard to the pan and combine well. Bring to a boil. Season according to taste. Pour the sauce over chicken thighs and sprinkle with additional chopped herbs.

SERVINGS: Serves 4

ALLERGENS: Milk, Wheat

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