Chicken With Mustard And Tarragon Cream Sauce - cooking recipe

Ingredients

1 tablespoon butter
1 tablespoon olive oil
3 lbs whole chickens, cut into 8 pieces
3/4 cup chopped shallot
1/4 cup brandy
1 cup low sodium chicken broth
1/2 cup whipping cream
4 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard

Preparation

Melt butter with oil in heavy large skillet over high heat.
Sprinkle chicken with salt and pepper.
Cook, skin side down, until brown, about 5 minutes.
Turn over; cook 1 minute.
Using tongs, transfer chicken to plate.
Add shallots to same skillet; reduce heat to medium-low.
Saute until soft, about 3 minutes.
Add brandy; simmer until liquid is reduced, scrapping up browned bits, about 2 minutes.
Whisk in broth.
Return chicken to skillet, skin side up.
Reduce heat to medium low.
Cover, and simmer until shicken is cooked, about 20 minutes.
Transfer to platter; reserve skillet.
Whisk cream, tarragon and mustard into same skillet.
Increase heat to high; boil until sauce is thickened, about 2 minutes.
Season with salt and pepper.
Pour sauce over chicken.