Heart Of The House

Chicken in Mushroom, Mustard & Tarragon Sauce

Chicken in Mushroom, Mustard & Tarragon Sauce


  • 1 chicken (cut into 10 pieces)
  • 2 tbs tarragon finely chopped + 1 tsp for sauce
  • 4 tbs mustard (I used my homemade LF Mustard)
  • 250 gm mushrooms (swiss brown), sliced
  • 1 tbs kuzu or arrow root (dissolve in a little cold water)
  • 1/4 cup organic verjuice or white wine
  • 1 cup stock (preferably homemade)
  • 2 – 3 tbs creme fraiche
  • salt & pepper
  • butter


  1. Preheat oven to 200 C.
  2. Rinse chicken and pat dry.
  3. Put chicken in a roasting pan. Season with salt & pepper.  Rub 3 tbs mustard all over the chicken.  Add the chopped tarragon. Add a knob of butter and roast for approx. 45 minutes (meat thermometer should register 140C.)
  4. In the meantime, saute the mushroom in some butter and put aside.
  5. When chicken is cooked, remove from pan and keep warm.
  6. Over the stove top, deglaze the pan with verjuice.  Add kuzu and cook over medium heat, whisking for 1 minute. Add stock, stirring constantly.
  7. Simmer sauce until slightly thickened, then whisk in creme fraiche, remaining mustard, and salt and pepper to taste.  Add the mushrooms and stir in reserved chopped tarragon.
  8. Serve chicken with sauce.
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