Braised Chicken in a Tarragon-Fourme d’Ambert Bleu-Mascarpone Cream Sauce with a Pan-seared Brussel Sprouts, Nutmeg, Walnuts, Garlic, Meyer Lemon, White Truffled Concoction;)

 

This dish isn't very fussy. This creamy keto-friendly chicken, known as “Poulet à l’Estragon”, is a simple one-pan recipe that’s both comforting and fresh tasting. Chicken thighs are first browned and braised in aromatics, chicken stock and white wine for a melting tenderness. Cream is then added for extra body and richness. But it’s really the fresh tarragon, a staple herb in French cooking with its assertive aniseed-like notes, that gives the distinctive flavor to this unique dish.  It is stellar over pasta or egg noodles, if you are gluten eating, or over zoodles or shirataki fettuccini if you are keto... but I used Brussel Sprouts seasoned with grated nutmeg, Meyer lemon and walnuts (recipe included below) which also absorbed a little of the tarragon cream sauce when plated which was huge value add. If you don't have mascarpone, you can sub in creme fraiche or even heavy cream - though if you use heavy cream you'll have to reduce the sauce a bit. The mascarpone adds a subtle hint of sweetness that's lovely with the tarragon and complements the subtle bite and earthy tones of the blue cheese. Not a fan of blue cheese? Sub in parmesan instead. It'll be still be delicious. 

Braised Chicken in a Tarragon-Fourme d’Ambert -Mascarpone Cream Sauce

Ingredients:

• 1 large oven-proof 14-inch braising pot (I use an enamel-coated cast-iron Le Creuset that I've had for eons)
• 6 boneless, skinless chicken thighs (about 1.5 lbs)
• 1 large leek, cleaned and thinly sliced
• 1 large shallot, thinly sliced
• 2 cloves of garlic, peeled, crushed with flat of a knife, then minced
• 6 sprigs of fresh tarragon, leaves stripped and finely chopped - plus more for garnish (You can use dried but if you do, just use about a teaspoon or so - dried herbs are more concentrated in flavor)
• porcini powder (optional - you can grind up any dried mushrooms in a coffee bean grinder or sub paprika or skip altogether, it’s just to season the chicken with before sautéing)
• 2 ounces of Fourme d’Ambert blue cheese (you use any good quality blue - just be sure it's soft - none of the pre-crumbled stuff)
• 1/2 cup of dry white wine (I use what I'm going to drink that night)
• 1 cup of chicken stock ( I use organic, low-sodium store-bought )
• olive oil (enough to coat bottom of pan)
• 2 heaping TBS of mascarpone
• 1 heaping TBS of sour cream
• 2 TBS of unsalted butter (never use salted butter - it's quality is usually inferior and it doesn't allow you to control how much salt you're adding to a dish)
• salt & pepper to taste ( I grind the pepper coarsely & grate salt from this huge hunk of Pink Himalayan salt I've had for 13 years!)

Instructions:

1. Preheat the oven to 350F
2. Season the chicken with salt, pepper, and porcini mushroom powder
3. Put braising pan (or dutch oven) over medium heat, when hot add oil and butter,
4. Sauté the aromatics (leeks, garlic, shallots) until soft and fragrant, then push them to the outer edges of the pan (or remove them while searing the chicken)
5.  Turn up the heat to medium high, add a bit more oil if pan is dry, sear the chicken on both sides for 5 minutes per side without disturbing the chicken to insure a good crust (though you may stir the aromatics along the edges if you leave them in the pan)
6. Deglaze with wine, scraping up all the pan fond,
7. Add the broth, add the tarragon leaves, stir everything in well, bring to a boil
8. Then cover with a tightly fitting lid & stick it in the oven for an hour.
9. When the chicken is tender, you remove it from the oven, stir in the cheese and the creams until melted and well-incorporated
10. Serve in a heated dish with whatever you like on the side...
11. This dish is stellar over pasta or egg noodles. If you are gluten eating, or zoodles or shirataki fettuccini if you are keto, or you can serve it like I did with simply sauteed Brussel sprouts 

Sautéed Brussels Sprouts

I kept the seasonings minimal because I was serving the sprouts with the Tarragon Chicken, but if you are serving them with something less highly flavored, you can add bacon, pancetta, cheese, herbs, sriracha... the add-ons are endless. Adding chopped fresh herbs like parsley, cilantro or mint and a handful of Parmesan feta, or goat cheese at the end is grand.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons extra virgin olive oil
• salt & black pepper, to taste
• The juice from half a Meyer Lemon (these lemons are spectacular, sweeter and more herbaceous than your average lemon, but sub in regular lemon juice or even balsamic vinegar if you prefer)
• 1 small garlic clove, thinly sliced
• grating of nutmeg
• 1/2 a handful of chopped walnuts (or almonds, or pecans or hazelnuts... whatever nut you like)
• White truffle oil, to taste
  
  
  
  
  
  
  
  
  

Instructions:

1. Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts.
2. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, flavorful, caramelized sear.
3. Add the salt and pepper, sliced garlic, and the nuts. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
4. Remove the pan from the heat. Stir in the lemon juice. Grate the nutmeg over them. Anoint with truffle oil. Stir.
5. Check for seasoning. Serve.