This Tarragon and Stone Ground Mustard Chicken and Rice is a simple yet sensational ONE POT fall comfort food dish!
Happy one day closer to the weekend folks!
It’s been another busy one here at the BHK. I’ve been cooking and baking up a storm for the fall and winter months ahead. There may have even been some Christmas cookies in the mix.
Things are shaping up to be pretty tasty.
So you asked and I’m delivering. More comfort food!
This Tarragon and Stone Ground Mustard Chicken and Rice is an easy, cozy dish that couldn’t be better.
Wait it minute. Yes it could, because it’s cooked in ONE POT! Delicious AND no messy cleanup after dinner! Winning at dinner!!
I know, I know. You’re welcome.
With temps yesterday hitting 94 degrees it was tough focusing on a comfort food dish for fall when all I really wanted/needed was a popsicle.
But let’s keep our eye on the prize guys! This deliciously comforting, winner winner of a chicken dinner.
Juicy, meaty boneless, skinless chicken thighs, rice, white wine, stone ground mustard, a bit of heavy cream for richness and some garlic and fresh tarragon give this simple meal loads of flavor.
I love to serve this dish with a small side salad and a glass of chilled Sauvignon Blanc.
This is how we do fall comfort food here at the BHK. Simple yet sensational! Enjoy!
A Few Cook’s Notes for Tarragon and Stone Ground Mustard Chicken and Rice Recipe:
I used plain white rice because that’s what I had in my pantry, but you could also use brown rice or jasmine rice.
You can use either fresh or dried tarragon for this dish.
If you’re not a fan of dark chicken meat, you can substitute white.
- 1 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. paprika
- 1 1/2 lbs. boneless, skinless chicken thighs, cut into bite-size pieces
- 4 Tbsp. butter
- 3 cloves garlic, minced
- 1/2 cup white cooking wine
- 1 1/2 cups low sodium chicken broth
- 1 cup heavy cream
- 3 Tbsp. stone ground mustard
- 2 1/2 cups cooked white rice
- 2 tsp. fresh or dried tarragon
- salt and pepper to taste
- Add flour, salt, pepper and paprika to a Ziploc bag. Toss until well combined. Add the chicken pieces and toss until well coated.
- Add the butter to a large, deep skillet and cook over medium-high heat until melted. Add the chicken pieces (throw away any remaining flour in the Ziploc bag) in batches and sear until browned and no longer pink inside, about 7-8 minutes. Remove all cooked chicken with a slotted spoon to a plate.
- To the same skillet, add the garlic and cook over medium heat for one minute, stirring often. Deglaze the pan with the white wine, scraping up any brown bits from the bottom of the pan, cooking for about 4 minutes. Add the broth, cream and mustard. Bring to a boil, then reduce the heat to a simmer and cook until reduced and slightly thickened, about 8 minutes.
- Add the chicken, any juices from the plate, the rice and the tarragon. Stir until well combined. Continue to cook until heated through. add salt and pepper to taste. Serve immediately.