Chicken Stroganoff With Tarragon And Mustard


  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup shallots, minced
  • 1/4 cup Marsala
  • 1/4 cup rich chicken stock
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh tarragon, minced
  • 1/4 cup sour cream



  • Cut the chicken into 1 inch chunks, sprinkle with salt and pepper.
  • Heat the oil in a large saucepan over medium heat, add shallots and cook until golden.
  • Turn the heat to medium-high, add the chicken pieces and cook until golden outside and almost cooked through, about 5 minutes.
  • Transfer the chicken and add the shallots to a plate.
  • Deglaze the pan by pouring in the Marsala and turning the heat up to high. Scrape the browned bits with a wooden spoon and boil until the liquid is reduced by half, about 1 minute.
  • Add the chicken stock, boil until the liquid looks syrupy, 2 minutes. Reduce the heat.
  • Add the mustard and minced tarragon, simmer for 3 minutes.
  • Whisk in the sour cream until smooth. Turn heat to low.
  • Add chicken and shallots to the pan, heat until warmed through. Serve over noodles or rice.