Pasta and Chicken in Mustard and Tarragon Sauce
From the stove to the table in under a half hour, inspired by French cuisine, chicken thighs are braised in a delicate and silky wine-spiked mustard and tarragon sauce and then served over mafaldine pasta and finished with toasted bread crumbs and fried capers.
Equipment
- small, medium and large skillets
- stock pot for pasta
Ingredients
- 10 to 12 ounces mafaldine pasta, cooked according to package directions
- 4 tablespoons extra-virgin olive oil, divided
- 1-½ pounds boneless, skinless chicken thighs, cut in ½" strips
- kosher salt and fresh ground pepper
- 2 large shallots, minced
- ¾ cup dry white wine
- 1-½ cup chicken stock or low-sodium broth
- 1-½ cups heavy cream
- 3 tablespoons grainy mustard
- 2 teaspoons dijon mustard
- 2 tablespoons chopped fresh tarragon (or 1-½ teaspoons dried)
- 1 cup fresh breadcrumbs
- 1 clove minced garlic
- 3 tablespoons capers, patted dry
- vegetable or canola oil
- minced parsley, optional
Instructions
- In a large skillet, heat 2 tablespoons of the oil over medium-high heat. Season the chicken with salt and pepper and add it to the skillet. Cook, turning once, until browned but not cooked through, 4 to 5 minutes. Using a slotted spoon, transfer the chicken to a plate. Pour off any fat remaining in the skillet.
- Reduce heat to medium. Add the remaining 1 tablespoon of oil to the skillet. Add the shallots and cook, stirring, for 3 to 4 minutes until softened.
- Increase heat to medium-high. Add the wine and cook until reduced to ¼ cup, about 6 minutes. Whisk in the chicken stock, cream and mustard and bring to a boil. Cook until the sauce has reduced by half, about 8 minutes.
- Prepare breadcrumbs: In a medium nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Add the breadcrumbs, garlic, and a pinch each of salt and pepper and cook, stirring frequently, until golden, about 5 minutes.
- Prepare fried capers: Pour oil into a small skillet to ⅛" deep. Heat over medium-high heat until shimmering (350°F). Add capers to the pan and fried until golden brown, about 2 to 3 minutes. Remove capers from oil using a slotting spoon and drain on a paper towel.
- Return the chicken and accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, about a 6 minutes; Stir in the tarragon. Add salt and pepper to taste.
- Serve chicken and tarragon sauce over mafaldine pasta and top with breadcrumbs, fried capers and parsley..