Chicken Tarragon with Mushrooms and Yoghurt
Chicken Tarragon with Mushrooms and Yoghurt – Juicy and pan seared chicken thighs in a luscious mushroom and tarragon sauce. This is a real crowd pleasing dish and the perfect mid week meal, served with rice or salad.
I can’t think of a more delicious combination with chicken for this time of year. It is ABSOLUTELY DELICIOUS. Like seriously so good. I used to make the sauce with chicken stock/broth but I have started to use beef stock/broth instead because mushrooms work so well with beef broth. The beef flavour is richer and more intense.
The main ingredients are:
- Chicken Thighs
Obviously this is comfort food and everyone loves it so its great to make for guests. Yes it isn’t quite dinner party fair. There isn’t any of the sous vide stuff happening here. I love that kind of stuff but having kids, I am all about convenience. Fine dining is all good and well but precision and perfect plates whilst bringing up young kids, isn’t my thing.
I returned from my walk about an hour ago and it went really well because I was on the phone through almost 90% of it, so it just flew by. It is my way to get some me time yet something I have to force myself to do.
This morning was my daughters first day at a new school and she went berserk and I mean berserk. The teaching assistant was basically following this little running human around and trying to get her to calm down. My daughter dragged her and us around the entire school.
I had platted her hair in preparation for the day ahead. It was out within 5 minutes of her breakdown. She didn’t want to be in unfamiliar surroundings basically and wanted to be with her ‘brudda.’ We tried everything to calm her down. You name it, we tried it. The 3 of us. I even offered to get her a little treat if she bravely got through the day. She asked for a new scooter. Are you having a laugh love? I said little treat. Like a 10p Freddo. (Can you believe its now 25p? Just found out. I’m shocked. The 10p days have gone. Is nothing 10p anymore??).
By the time we left, the whole school knew that my daughter NEEDED her brother because she was very vocal and likes to be heard. We had to leave her there sobbing her little heart out which just about smashed my heart to smithereens.
Anyway, men are so not bothered. My husband was over it the moment we walked out of the classroom, whilst I was worried sick until the school rang to confirm that she had calmed down, was settled and engaging with her classmates. I breathed a huge sigh of relief and finally felt like I could relax and get on with my day.
- 1 tbsp Olive Oil
- 200g mixed Mushrooms cleaned and chopped
- 2 tsp Butter
- 3 cloves Garlic, crushed
- Sprig of Thyme
- 8 Chicken Thighs
- 250ml beef stock/chicken stock/water
- 100ml Greek Yoghurt
- 1 tbsp chopped Tarragon Leaves
- Pop the olive oil, 1 tsp butter, garlic and thyme into a large pan over medium heat.
- Season the chicken thighs, add them to the pan and sauté for 3 minutes on each side.
- Add the stock and simmer for 15 minutes.
- Whilst the thighs are cooking, in a separate pan saute the mushrooms with the butter over a medium heat for 5-6 minutes.
- Slowly add the yoghurt and whisk quickly to incorporate. Simmer for 5 minutes and add to the pot of chicken whisking the mixture in as you do.
- Garnish with the tarragon and serve with salad or rice.
Tarragon chicken is usually made with cream or sour cream but yoghurt makes this a healthier option. In precious recipes I have used cream. If you would prefer to use cream, I would suggest using 200ml and reducing it down with the mushrooms.