Prepare to transform your ordinary dinner into a restaurant-worthy masterpiece with this luxurious French-inspired chicken dish! Imagine tender chicken thighs bathed in a velvety Dijon and tarragon cream sauce that will make your taste buds dance with delight. This recipe is not just a meal; it's a culinary journey that brings the sophisticated flavors of French cuisine directly to your kitchen, promising a dining experience that's both elegant and incredibly satisfying.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- Chicken thighs
- Dijon mustard
- Tarragon
- Light cream
- Garlic
- Olive oil
- Salt
- Pepper
Instructions
- Preheat your oven to 375°F (190°C). This temperature will ensure that the chicken cooks evenly and develops a nice golden color.
- Gather all your ingredients: chicken thighs, Dijon mustard, fresh or dried tarragon, light cream, minced garlic, olive oil, salt, and pepper.
- In a mixing bowl, combine 3 tablespoons of Dijon mustard, 1 tablespoon of tarragon (if using dried, adjust to taste), and 2 minced garlic cloves. Mix well to form a marinade.
- Add a pinch of salt and freshly ground black pepper to the marinade, adjusting to your taste preferences. Stir in 2 tablespoons of olive oil to create a smooth mixture.
- Place the chicken thighs in a large baking dish and pour the marinade over them. Make sure each piece is thoroughly coated. Allow the chicken to marinate for about 10 minutes while you prepare the next steps.
- In a small saucepan, heat 1 cup of light cream over medium heat. Stir occasionally until it begins to warm up, but do not let it boil.
- Once the cream is warm, add the remaining 1 tablespoon of tarragon and a little salt and pepper to taste. Stir well and remove from heat.
- After marinating, place the chicken thighs in the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- During the last 5 minutes of baking, pour the light cream sauce over the chicken thighs in the baking dish. This will allow the sauce to meld with the chicken juices.
- Once the chicken is done, remove it from the oven and let it rest for about 5 minutes. This helps to retain the juices within the meat.
- Serve the chicken thighs hot, drizzled with the creamy Dijon tarragon sauce. Pair with your favorite side dishes, such as roasted vegetables or a fresh salad.
Tips
- Choose high-quality chicken thighs with some skin on for extra flavor and moisture.
- Use fresh tarragon if possible, as it provides a more vibrant and aromatic taste compared to dried herbs.
- Don't rush the marinating process - letting the chicken sit in the Dijon mixture helps develop deeper flavors.
- Use an instant-read meat thermometer to ensure your chicken reaches the perfect 165°F internal temperature.
- For a golden, crispy top, consider broiling the chicken for 2-3 minutes after baking.
- If the cream sauce seems too thick, you can thin it with a little chicken broth or white wine.
- Let the chicken rest after cooking to ensure the juices redistribute, keeping the meat moist and tender.
Nutrition Facts
Calories: 454kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 11g
Cholesterol: 125mg
