Tarragon & Mustard Chicken

with English Peas & King Trumpet Mushrooms

40 MIN

2 Servings

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From the Test Kitchen

This elegant, seasonal meal highlights rustic French flavors. A combination of crispy-skinned chicken and roasted potatoes and onion is brought together by a luscious pan sauce made with butter, piquant Dijon mustard, and slightly sweet tarragon. The sauce gets extra savoriness from sautéed king trumpet mushrooms (a gourmet variety prized for its hearty stems) and pops of sweetness from fresh peas.

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Nutrition

PER SERVING
Calories

820 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skin-On Chicken Thighs
6 oz English Peas
6 oz King Trumpet Mushrooms
¾ lb Yukon Gold Potatoes
1 bunch Tarragon
2 Tbsps Butter
1 Tbsp Dijon Mustard
¼ cup All-Purpose Flour
1 Tbsp Mirin
1 Red Onion

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 450°F. Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the potatoes. Peel the onion; cut into 1-inch-wide wedges. Separate the layers. Shell the peas. Cut the mushrooms crosswise into ¼-inch-thick pieces. Pick the tarragon leaves off the stems; discard the stems and finely chop.

2 Roast the vegetables:

Place the potatoes on a sheet pan. Place the onion in a bowl. Drizzle each with olive oil and season with salt and pepper; toss to coat. Arrange the seasoned potatoes in a single layer on 1 side of the sheet pan. Roast 10 to 12 minutes, or until lightly browned. Leaving the oven on, remove the roasted potatoes from the oven. Carefully arrange the seasoned onion in a single layer on the other side of the sheet pan. Return to the oven and roast 10 to 12 minutes, or until tender when pierced with a fork. Remove from the oven and set aside in a warm place.

3 Coat & cook the chicken:

While the potatoes roast, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Coat the seasoned chicken in the flour (tapping off any excess); transfer to a plate. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken, skin side down. Cook, occasionally pressing down with a spatula, 5 to 6 minutes, or until lightly browned and the skin is crispy. Flip and cook 3 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

4 Blanch the peas:

While the vegetables roast, add the peas to the pot of boiling water. Cook 1 to 2 minutes, or until bright green and slightly softened. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Set aside in a warm place.

5 Cook the mushrooms:

While the vegetables continue to roast, add the mushrooms to the pan of reserved fond. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until slightly softened.

6 Make the sauce & plate your dish:

Add the mirin, mustard, and ¼ cup of water to the pan. Season with salt and pepper. Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thickened and saucy. Turn off the heat. Add the blanched peas, butter, and half the tarragon. Stir until thoroughly combined and the butter has melted. Season with salt and pepper to taste. Divide the roasted vegetables, cooked chicken, and cooked peas, mushrooms, and sauce between 2 dishes. Garnish with the remaining tarragon. Enjoy!