Chicken Stew with Tarragon and Dijon Mustard

Ingredients

• 2 pounds boneless skinless chicken thighs, trimmed and cut into large pieces
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 yellow onion, diced
• 3 carrots, peeled and sliced into rounds
• 2 stalks celery, sliced
• 8 ounces cremini mushrooms, quartered
• 10 ounces pearl onions, peeled
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 1/2 cup dry white wine
• 3 cups chicken stock
• 1/4 cup Dijon mustard
• 2 bay leaves
• 1/2 cup heavy cream
• 3 tablespoons fresh tarragon leaves, chopped
• 1 tablespoon fresh parsley, chopped

Method

1. 1

   Season the chicken pieces on all sides with the salt and pepper.

2. 2

   Heat the olive oil in a large Dutch oven or stock pot over medium-high heat. Brown the chicken in batches, about 3 to 4 minutes per side, then transfer to a plate.

   3:00 · Brown chicken
3. 3

   Reduce heat to medium and add the butter to the pot. Add the onion, carrots, celery, mushrooms, and pearl onions, and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.

   8:00 · Cook vegetables
4. 4

   Add the garlic and cook until fragrant, about 1 minute.

   1:00 · Cook garlic
5. 5

   Sprinkle the flour over the vegetables and stir constantly to coat, cooking for 1 to 2 minutes to remove the raw flour taste.

   1:30 · Cook flour
6. 6

   Pour in the white wine, scraping up any browned bits from the bottom of the pot, and simmer for 1 minute.

   1:00 · Reduce wine
7. 7

   Stir in the chicken stock, Dijon mustard, and bay leaves until smooth. Return the chicken and its juices to the pot.

8. 8

   Bring the stew to a simmer, then reduce heat to low, cover partially, and cook until the chicken is tender and the vegetables are cooked through, about 40 minutes.

   40:00 · Simmer stew
9. 9

   Remove the bay leaves. Stir in the heavy cream and simmer uncovered for 5 minutes to thicken slightly.

   5:00 · Simmer with cream
10. 10

    Stir in the tarragon and parsley, then taste and adjust salt and pepper as needed.

11. 11

    Ladle the stew into bowls and serve hot.