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I loved this recipe! I also didn’t have tarragon in my kitchen so used thyme instead, along with about a tablespoon of mustard, and loved the flavor! I’d also add that since they cook down significantly, you can never use too many mushrooms. Am adding this recipe to my regular lineup!
Great recipe and thanks for that…but you don’t have to forego the ‘dredging in flour’ part if you need to go gluten free….You can use any of the gluten free flours available everywhere! I can usually substitute any ingredient to go G/F.
I am having 21 guests and would like to do a lot of this before. Could you advise me about what I can do ahead and what I need to do last minute. I’d appreciate it.
Hi Carole, this isn’t the best make ahead dish. You can prep the mushrooms, trim the chicken, and chop the shallots ahead of time.
Thank you, that is a big help. Looking forward to serving this dish to our family.
Elise: I have followed your blog and recipes for years. When wanting to impress family and friends you are my go to. This recipe allows me to visit and make a great meal that always impresses my guests. As a little experiment I’m thinking of trying this with boneless pork loin chops and maybe rosemary?? What do you think?
Hi Karen, I think your idea of making this with pork loin chops and rosemary sounds great! Let us know how it works out if you try it.
I made this recipe yesterday. It turned out delicious, even my husband enjoyed it and he can be a picky eater. Thank you for all the recipes.
Any suggestions to make this in advance?
My kids loved this. served it with tenderstem broccoli, mange tout and rice. My 6 year old wants to have it when his friend comes round to play so I would say that’s a winner then.
This is a winner! I sprinkled salt and a little dried tarragon under the skin of the thighs before cooking. I used a cast iron skillet and poured off the fat after stove top cooking. Then returned the thighs to the same skillet and put in oven. I cooked the mushrooms in a second cast iron skillet. Wonderful!
What can I say? This is a FANTASTIC recipe. I made two small changes (I don’t like it when someone reviews a recipe they’ve completely changed–not the case here): I added a teaspoon of umami paste to the sauce, along with 1 T. of sherry vinegar at the end. I used creme fraiche in place of heavy cream because that’s what I had on hand. The result was absolutely amazing. Because we like a lot of sauce, I think I’ll use 3/4 each of wine and chicken broth next time. My, my my! This was just wonderful. Thank you Elise for another winner.
Very tasty! However, I had a problem getting the chicken done by the directions given. (Maybe the thighs are bigger here in New England!) Should I increase the oven temperature or the time in the oven? After 15 minutes, the internal temperature was barely 109 degrees. Took almost another 15 minutes to get them done. By that time, I think the sauce broke. Bottom line: tasted great, but I don’t think it ‘looked like the picture’, as we say in this house.
Hi David, chicken thighs do come in different sizes, so that may have something to do with it. Or, perhaps you didn’t let them brown enough on the stove-top first, which starts the whole cooking process. I deliberately timed this recipe with chicken I took right out of the fridge, given that so many people do this instead of letting the meat sit out for a bit at room temp. If you are working with larger thighs, I suggest salting them and letting them sit at room temp for a while to take the chill off before cooking. Otherwise, just cook them longer!
The cooking time does seem off. Followed recipe exactly and thighs were still way uncooked. Bone in thighs usually takes at least 30 minutes even if you brown them well. Seems like you should increase the cooking time on the recipe so inexperienced cooks don’t end up eating undercooked chicken.
I had the same thing happen to me it took a lot longer to get to 165. I browned them good 1st and still added almost 20 min.
My children love chicken, especially thighs which are more moist and juicy. I love your simple delicious recipe with mushroom and lovely presentation too!
This was excellent. I used boneless, skinless chicken breast pieces and cooked the whole dish on the stove. I just browned the chicken, put a lid on the pan and cooked it till it was done, then removed it from the pan, and proceeded with the rest of the recipe. Then I added the chicken back to the pan right before adding the cream (used half and half) and heated it through a bit. Served it on top of mashed Yukon gold potatoes with peas on the side. My family LOVED it. Best of all it was fast, easy, and didn’t mess up the whole kitchen. Next time I’m going to try the same recipe with salmon. Thanks!
Hi X, I’m so glad you liked it, and that it worked the way you described with skinless chicken breasts. Thanks for sharing!
All I can say is that I’ve been a fan of ALL of your chicken dishes for a decade! And this is no exception!
Sounds lovely! Unfortunately, my kids do not like any meat with bones in it which means I always use chicken breasts. I simply rub some olive oil onto the chicken and adjust the cooking time. I look forward to making this dish albeit with our modified version!
Oh please do look for boneless thighs (I often get mine from Costco) – the flavor is so much richer. Elise’s recipes are always great and she too recommends thighs – thats why I started buying them!! Thanks Elise!!
Directions call for cream, but how much. Ingredients do not list cream. Should I use ¼ cup or more? Light or heavy?
Hi Ken, use 2 Tbsp of heavy whipping cream (or more if you like).
We have to eat gluten free & our nutritionist suggested using
almond meal. Not bad at all. Just some suggestion for you
Sounds great, except… there are very few foods I’ve encountered that I do not like and won’t eat, and for some reason tarragon is one of them. Somehow it just tastes wrong to me! Never met anyone else who has such an aversion to it, either. I may try fresh thyme or rosemary instead.
what side dish would you recommend with this?
Buttered noodles and green beans.
i could not agree more about your tarragon comment. Chicken and tarragon are a marriage made in heaven. I made a very similar dish but with skinless, boneless chicken breasts. oh and I add cepe mushrooms, very common here in Dordogne and so tasty.
This recipe sounds delicious. I also am wondering if something dairy free can be substituted for the cream without sacrificing flavor or texture?
Hi Lauren, to get a creamy texture you either use cream or make a flour based roux. To go the flour route, sprinkle a couple tablespoons of flour over the mushrooms and shallots after they’ve cooked. Let that cook for a minute, then add the stock and wine.