Braised Chicken in White Wine, Mustard and Tragon
- 1 whole chicken, quartered (or preferably 6 legs)
- salt and black pepper
- 4 tablespoons grapeseed oil
- 6 tablespoons butter
- 10 shallots, sliced
- 5 cloves garlic, sliced
- 3 cups white wine (Chablis or Meursault)
- 1/4 cup tarragon vinegar
- 4 cups chicken stock
- sage, thyme, bay leaf, parsley and tarragon tied in a bundle
- 6 tablespoons whole grain mustard
- 1 cup heavy cream
- 2 cups button mushrooms, quartered
- olive oil
- 1 lb Tagliatelle or Fettuccine
- 3 tablespoons tarragon leaves, chopped
- Preheat oven to 350′F.
- Season the chicken pieces with salt and black pepper. Heat the grapeseed oil in a large round pot, add for 3 tablespoons of the butter, when foamy add the chicken pieces and cook until golden brown, about 4 minutes on each side.
- Remove the chicken pieces to a tray. Discard the oil from the pot and add the remaining 3 tablespoons of butter.
- Add the sliced shallots and garlic to the pot, and cook until soft and translucent, about 7 minutes. Add the vinegar and cook for a minute then add the white wine to the pot and reduce by half. Add the chicken stock, the whole grain mustard, the bouquet garni and chicken pieces and bring to a simmer. Cover the pot and place in the oven to braise for 1 1/2 hour.
- Meanwhile, sautee the mushrooms in olive oil and season with salt and pepper. Cook the pasta, drain and toss with butter.
- Transfer the chicken pieces to a large plate, add the cream to the braising liquid and reduce until it begins to thicken.
- Add the chopped tarragon before serving. Serve the braised chicken with the sauce and the mushrooms over the cooked pasta.