Creamy Tarragon & Mustard Chicken with Mushrooms

Yes, and they will be more forgiving and flavourful. Use bone-in, skin-on thighs for the best result. Sear them skin-side down first until crisp, then proceed. They may need an extra 5-10 minutes in the simmering sauce to cook through. The internal temperature should reach 82°C (180°F) for thighs.

After removing the chicken in step 5, turn the heat up to medium-high and let the sauce reduce for 3-5 minutes, stirring often, until it coats the back of a spoon. Only then, off the heat, stir in the mustard and crème fraîche. You can also mash a few of the cooked mushrooms into the sauce.

Fresh tarragon is highly recommended for its distinctive, bright anise flavour. If you must use dried, use only 1 teaspoon (dried is more concentrated). Add it with the stock to allow it to rehydrate. The flavour will be more muted and earthy.

Wholegrain mustard is ideal for its texture and mild tang. A good Dijon mustard is a perfect substitute and will give a smoother, sharper sauce. Avoid strongly flavoured mustards like English or American yellow mustard.

You can prepare the components. The mushroom-shallot base (through step 3) can be made ahead and refrigerated. Sear the chicken and finish the sauce just before serving. If reheating the fully assembled dish, do so gently over low heat to prevent the cream from curdling.

Searing the chicken in a hot pan creates a flavourful golden crust (the Maillard reaction) that you would not get by poaching it directly in the sauce. This step is crucial for depth of flavour and texture. Adding it to simmer in the sauce afterwards ensures it stays juicy and absorbs the flavours.

Absolutely. Cremini (baby bellas) or sliced portobellos work well. For a more luxurious dish, use a mix of wild mushrooms like chanterelles or oyster mushrooms. If using delicate wild mushrooms, add them in the last 5 minutes of cooking the sauce to prevent them from becoming rubbery.

Crème fraîche is preferred for its slight tang and stability; it’s less likely to split when added to the hot sauce. You can use heavy (double) cream, but add it off the heat and do not let the sauce boil afterwards. Do not use sour cream, as it can curdle easily.

This is a classic French bistro dish. Serve with buttery mashed potatoes, pasta, or steamed rice to soak up the sauce. Simple steamed green beans, asparagus, or a crisp green salad make perfect vegetable sides.

Store chicken and sauce together in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan over low heat, stirring occasionally and adding a splash of water or stock if the sauce has thickened too much. Avoid the microwave, which can overcook the chicken.