- 5-6 boneless chicken thighs
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1/4 cup of frozen or fresh pearl onions (can use regular chopped onion)
- 1 garlic clove, finely chopped
- 2 tablespoons fresh tarragon (more for garnish)
- 2 tablespoons fresh basil (more for garnish)
- 2 tablespoons of fresh lemon juice (save the lemon after juicing)
- 4 tablespoons capers
- 1 tablespoon of Edmund Fallot Tarragon Dijon Mustard (if you can’t find use regular dijon mustard)
- 1 cup of dry white wine(substitute chicken broth, if desired)
- Salt and Pepper for seasoning
- In a large heavy-bottomed saucepan on medium heat add the olive oil and butter.
- Add the onions. Sauté the onions and the two halves of the lemon (the lemons should already be juiced and juice reserved for later) for 5-8 minutes until slightly golden brown.
- Meanwhile, pat the chicken dry and season with salt and black pepper.
- Add the garlic and mustard to the pan and mix (might be thick and pasty) with the cooked onions and lemon.
- Add the chicken to the pan and brown on each side for about 5-6 minutes per side (achieve a nice brown color). Turn the heat down to medium-low.
- Add the white wine, lemon juice, half of the tarragon, and capers to the pan. Let simmer for about 10-12 minutes until the chicken is fully cooked (it may take longer if your chicken this are larger).
- Turn off the heat and gently stir in the rest of the tarragon and all of the fresh basil, before serving add a little garnish of extra herbs (if desired). Enjoy warm with rice, or homemade ciabatta bread.
Let the chicken cool completely. After that, store the chicken in an airtight container or Ziploc bag. If properly stored, the cooked chicken will last in the fridge for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Savory
- Method: French
- Cuisine: French
Keywords: tarragon, chicken, skillet meal, one pan meal, main meal, chicken recipe