• 2 tablespoon butter
  • 2 tablespoon olive oil
  • 2 3-pound whole chicken, cut into 8 pieces
  • 1 1/2 cup chopped shallots
  • 1/2 cup brandy
  • 2 cup low-salt chicken broth
  • 1 cup whipping cream
  • 9 teaspoons chopped fresh tarragon
  • 4 teaspoons Dijon mustard


Brown the chicken:

  1. Melt butter with oil in a heavy large skillet over high heat.
  2. Sprinkle chicken with salt and pepper.
  3. Cook, skin side down, until brown, about 5 minutes.
  4. Turn over; cook for 1 minute. Using tongs, transfer the chicken to a plate.

Simmer the chicken:

  1. Add shallots to the same skillet; reduce heat to medium-low. Sauté until soft, about 3 minutes. 
  2. Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes.
  3. Whisk in broth.
  4. Return chicken to skillet, skin side up. Reduce heat to medium-low. Cover and simmer until chicken is cooked, about 20 minutes.
  5. Transfer to a platter; reserve skillet.

Finish with the sauce:

  1. Whisk cream, tarragon, and mustard in the same skillet.
  2. Increase heat to high; boil until sauce is thickened, about 2 minutes. 
  3. Season with salt and pepper. 
  4. Pour sauce over the chicken.  

Makes 8 servings.