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French Creamy Chicken
French Creamy Chicken
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Ingredients
- 3 slices bacon
- 1 tablespoon butter
- 1 tablespoon olive oil
- 6 chicken thighs, bone-in/skin-on
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½ teaspoon Morton & Bassett Fine Ground Pepper
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1 tablespoon Morton & Bassett Poultry Herbs
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1 tablespoon Morton & Bassett Tarragon
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½ teaspoon Morton & Bassett Garlic Powder
- 1 cup cremini mushrooms, thinly sliced
- 1 large leek, thinly sliced
- 1/3 cup onion, chopped
- 1 cup dry white wine
- 1 ½ cups chicken stock
- ⅓ cup sour cream
- 2 tablespoons cornstarch
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh tarragon leaves
Directions
- Preheat the oven to 350°F.
- In an oven-safe skillet, cook the diced bacon over medium heat until crispy. Once done, transfer the bacon to a small bowl and set aside. Keep the bacon fat in the pan.
- Add the butter and olive oil to the same skillet and heat over medium heat. Place the chicken thighs in the pan, skin side down, and cook until deeply golden, about 5-7 minutes. Flip the chicken over and brown the other side for another 4-5 minutes. Once browned, remove the chicken from the pan and set aside.
- Add the mushrooms and leek to cook, stirring occasionally, over medium-high heat until brown, about 5 minutes. Add the diced onion and cook, stirring, for another 2 minutes until the onions have softened.
- Pour in the white wine and cook for about 1 minute, stirring to loosen any browned bits from the bottom of the pan. Add the chicken stock and stir to combine.
- Return the chicken to the pan and place the skillet in the preheated oven. Roast for 30 minutes or until the chicken is fully cooked through with an internal temp of 165°F.
- Once the chicken is done, remove the skillet from the oven and transfer the chicken pieces to a plate. Place the skillet on the stovetop over medium-high heat. Stir in the sour cream, cornstarch, and Dijon mustard. Add the M&B Fine Ground Pepper, M&B Tarragon, M&B Garlic Powder, and M&B Poultry Herbs, cooking and stirring for 2-3 minutes until the sauce is hot and thickened.
- Stir in the reserved bacon, then return the chicken to the pan. Let it cook for a few more minutes to reheat the chicken and bacon. Top with fresh tarragon.