A few weeks ago, Las Cosas hosted Chef Bernard of Zwilling J.A. Henckels who was flogging Staub cookware and Zwilling Henckels knives. I never need persuading to take a look at new cookware or kitchen knives and Chef Bernard was a delightful teacher and disarming salesman. In his two hour demonstration class he cooked several dishes that highlighted particular pots in the Staub line which has recently been acquired by Zwilling J.A. Henckels. It's always fun to watch an accomplished chef at work and we had an excellent lunch into the bargain.
Chef Bernard
One of the dishes we enjoyed was Creamy Chicken Thighs with mustard and tarragon. It's extremely simple to prepare and would do well as a family or company dish.
CREAMY CHICKEN THIGHS
(serves 4)
- 2 onions
- 2 cloves garlic
- 1 TBS flour
- 2 pounds skinless, boneless chicken thighs
- 4 TBS vegetable oil
- 1/2 cup dry white wine
- 3 cups heavy cream
- 2 TBS whole grain mustard
- 1/4 cup minced tarragon
- 8 sprigs Italian parsley
Peel and roughly dice the onions Set aside.
Peel and finely dice the garlic. set aside.
Remove the tarragon leaves from the stem and mince. Set aside
Cut the chicken into 1/2-inch pieces
Season the chicken with salt and pepper
Preheat the pan on medium heat. Once hot add 2 TBS of vegetable oil and spread the chicken in one layer and let brown. Take out the chicken and set aside. Repeat until all the chicken is browned.
Add the remaining 2 TBS oil to the pan. When hot add the diced onions and brown them on low heat. Once brown, add the garlic and saute for 2 minutes.
Sprinkle the flour over the onions and garlic and cook for a few minutes.
Add the white wine and cook for one minute.
Add the heavy cream. mustard and the browned chicken.
Cook until the food is heated through.
Add the minced tarragon and season to taste with salt and pepper.
Creamy Chicken served with Asparagus Risotto
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