chicken with tarragon and mushrooms recipe for one person

Single Serving Chicken Recipe with Tarragon and Mushrooms

This single serving chicken recipe flavored with tarragon and mushrooms will make you think you’ve gone to a fine French restaurant (without the big bill at the end of the meal).

I adapted the recipe from Pierre Franey’s 60 Minute Gourmet cookbook. Its official name translates to Fricasse of Chicken with Tarragon.  My friends and family used to call it “cholesterol chicken.”

The original recipe called for three tablespoons of butter and an entire cup of cream!  Much as I love butter and cream, that’s a bit…much.

So, I decided to make it a bit lighter, while also adapting the recipe to make it a single serving chicken recipe  instead of the original four.  I reduced the amount of butter and used canola oil instead.  Then, I replaced the cream with a mixture of Greek yogurt and milk.

It’s still a quick and easy chicken recipe and it still tastes great (though it’s certainly not low fat) and I haven’t sacrificed one bit of flavor.

Let’s call it Tarragon Chicken with Mushrooms for One Person instead.




Single Serving Chicken Recipe with Tarragon and Mushrooms

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Category: entree

Cuisine: French

one serving

Single Serving Chicken Recipe with Tarragon and Mushrooms

Ingredients

  • 1 chicken thigh, bone-in
  • 1T canola oil
  • 1 tsp butter
  • 1/2 C onions, chopped
  • 1 small clove garlic, chopped
  • 1/8 tsp dried tarragon
  • 1 C mushrooms, sliced
  • 1/2 tsp flour
  • 1/4 C water
  • 1/4 C mixture of Greek yogurt and milk (use two thirds yogurt and one third milk; the idea is to get the consistency of cream); or just go for it and use the cream

Instructions

  1. Wash the chicken and pat dry.  Season it with salt and pepper.
  2. Get a medium skillet and heat on a medium flame.  Add the oil.  Then add the butter.  Once the butter melts, add the chicken. Cook the chicken, turning it every once in a while, for about 5 minutes total.  Add the onion, garlic, and tarragon
  3. Sprinkle the flour over the chicken and mushroom mixture, and stir it all around to make sure it's spread evenly around the pan.
  4. Add the water and the mushrooms to the pan.  Cover the pot and let it simmer for about 15 minutes.
  5. Remove the chicken from the pan with tongs and put it on your plate while you finish making the rest of the sauce.  Cover the chicken with the lid of the pot to keep it warm.
  6. Cook the sauce, and keep stirring it, for 5 minutes.
  7. Add the cream (or yogurt mixture).  If you use the yogurt, spoon some of the sauce from the pan into the yogurt and mix it together before adding it to the pan.  This will keep it from separating.
  8. Simmer for three minutes.  Then, put the chicken back in the pan and spoon the sauce over it.

Tarragon Chicken with Mushrooms Recipe Substitutions and Variations

  • If you don’t have the yogurt/milk use the cream, or mix butter and milk together and melt it before adding it to the sauce,
  • The original recipe called for fresh tarragon.  I bought some and found it tasted like licorice.  Since I don’t particularly like licorice, I wasn’t too happy about that! On the other hand, if you do like licorice, or fresh tarragon, use one small sprig.

More Easy and Fast Chicken Recipes


The New York Times 60-Minute Gourmet

Here’s the 60 minute gourmet cookbook I got the recipe from. My copy is battered, beat up, and has been loved to pieces. The meals are all fairly easy to make and fast. In addition to the chicken, I recommend the chicken in red wine sauce, the chicken scarpariello, shrimp in creole sauce, broiled lamb patties, london broil with sauce chasseur, and the tongue in dill mustard sauce (which is both tasty and super-easy to make).


Cooking with the 60-Minute Gourmet: 300 Rediscovered Recipes

More from Pierre Franey; these recipes were published in his newspaper column but hadn’t been collected in a cookbook. There are plenty of chicken dinners here too, such as baked chicken breasts stuffed with ricotta and herbs, Indonesian chicken breast, chicken with spicy mango barbecue sauce, shrimp with snow peas, and fettucine with goat cheese and asparagus.




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