Serves 4
4 oz/115g mushrooms, sliced
2 carrots, sliced
4 shallots, chopped
2 tbsp/30ml butter, divided
2 tbsp/30ml olive oil, divided
4 chicken breast or thigh/leg combination, skinned bone in
½ tsp/2ml sea salt
¼ tsp/ml black pepper
1 cup/250ml tarragon vinegar
2 sprigs fresh tarragon
3 tbsp/45ml heavy cream ( 250ml cream and let reduce by 1/2 for a looser more subtle sauce)
Heat a large skillet over medium heat. Add ½ of the butter and oil. When butter melts add mushrooms, carrots and shallots. Cook, stirring occasionally for 5 minutes. Remove the vegetables from the pan. Add the remaining butter and olive oil. Season the chicken with salt and pepper. Add the chicken to the pan. Cook on both sides for 2 – 3 minutes, browning them. Return the vegetables to the pan. Pour in the vinegar and tarragon. Cover and simmer on low-medium heat for 20 minutes or until the chicken is cooked. Remove chicken and vegetables to a serving dish. Raise the heat to high. Reduce the liquid by ⅔. Remove the pan from the heat and stir in the cream.
Pour sauce over chicken and vegetables.
Serve with rice.
Serve with rice.
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