Name: Chicken Thighs with Mushrooms, Cream, & Tarragon
Ingredients: 2 tbsp unsalted butter; 1 tbsp olive oil; 2 sprigs tarragon + 1 tbsp chopped leaves; ¼ cup all-purpose flour; ½ tsp sea salt; ¼ tsp ground black pepper; ¼ tsp garlic powder; 4 chicken thighs, bone-in and skin-on; 6 oz mushrooms, such as sliced shitake or whole shimeji; 1 cup heavy whipping cream; 3 oz baby spinach, about 2-3 handfuls

Description

This chicken thigh recipe is an easy one-pot meal.

Ingredients

Scale

2 tbsp unsalted butter
1 tbsp olive oil
2 sprigs tarragon + 1 tbsp chopped leaves
¼ cup all-purpose flour
½ tsp sea salt
¼ tsp ground black pepper
¼ tsp garlic powder
4 chicken thighs, bone-in and skin-on
6 oz mushrooms, such as sliced shitake or whole shimeji
1 cup heavy whipping cream
3 oz baby spinach, about 2–3 handfuls

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Instructions

Heat a 12-inch cast-iron frying pan (we used Butter Pat’s Joan skillet) over medium heat. Add the butter and olive oil and tarragon sprigs.
Combine the flour, salt, pepper, and garlic powder in a shallow bowl. Dredge the chicken thighs in the flour mixture and place skin-side down in the frying pan.
Cook the chicken for about 10 minutes until the skin is golden brown. Turn and cook for another 15-20 minutes or until the chicken is cooked through.
Add the mushrooms to the pan and cook in the chicken juices. When nicely sautéed add the cream and the spinach. Cook until the spinach is wilted, just a minute or two.
Taste the sauce and season with salt and pepper, as needed. Stir in the chopped tarragon and serve.