British · intermediate
British Creamy Chicken And Tarragon Skillet Bake
Golden browned chicken thighs simmered in a velvety fresh tarragon and Dijon cream sauce, finished with a crunchy garlic crumb topping.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season chicken thighs on both sides with salt and black pepper.
- 02
Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat and sear chicken thighs for 4 minutes per side until golden brown, then transfer to a plate.
- 03
Add remaining olive oil and diced shallots to the skillet, cooking for 3 minutes until soft and translucent.
- 04
Pour in halal chicken stock, heavy cream, Dijon mustard, and chopped fresh tarragon, stirring constantly to combine the sauce.
- 05
Return seared chicken thighs to skillet, cover, and simmer over low heat for 10 minutes until chicken reaches an internal temperature of 74°C (165°F).
- 06
Sprinkle panko breadcrumbs evenly over top of chicken and skillet sauce, then place skillet under oven broiler for 3 minutes until breadcrumbs are golden and crispy.
A LITTLE KITCHEN KNOW-HOW
Broiler Gratinating
Exposing a cooked sauced dish topped with crumbs to intense direct heat creates a crisp top layer contrasting with the velvety base.
Notes from the kitchen
- Fresh tarragon has an anise-like flavor that brightens cream sauces, so avoid substituting dry tarragon when possible.
- Keep a close watch under the broiler as panko breadcrumbs can turn from golden to burnt quickly.
- Original home-cooking adaptation inspired by British; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.