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.