Editorial sample recipeBritishintermediateHalalNut-Free

British Creamy Chicken And Tarragon Skillet Bake

Name: British Creamy Chicken And Tarragon Skillet Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 600 g Halal boneless skinless chicken thighs; 3 medium Shallots, finely diced; 150 ml Halal chicken stock; 200 ml Heavy cream; 1 tbsp Dijon mustard; 1.5 tbsp Fresh tarragon, finely chopped; 50 g Panko breadcrumbs; 2 tbsp Olive oil

Golden browned chicken thighs simmered in a velvety fresh tarragon and Dijon cream sauce, finished with a crunchy garlic crumb topping.

Prep: 15 min
Cook: 30 min
Total: 45 min

Technique to learn

Broiler Gratinating

Exposing a cooked sauced dish topped with crumbs to intense direct heat creates a crisp top layer contrasting with the velvety base.

Instructions

Step 1: Season chicken thighs on both sides with salt and black pepper.

Step 2: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat and sear chicken thighs for 4 minutes per side until golden brown, then transfer to a plate.

Step 3: Add remaining olive oil and diced shallots to the skillet, cooking for 3 minutes until soft and translucent.

Step 4: Pour in halal chicken stock, heavy cream, Dijon mustard, and chopped fresh tarragon, stirring constantly to combine the sauce.

Step 5: Return seared chicken thighs to skillet, cover, and simmer over low heat for 10 minutes until chicken reaches an internal temperature of 74°C (165°F).

Step 6: Sprinkle panko breadcrumbs evenly over top of chicken and skillet sauce, then place skillet under oven broiler for 3 minutes until breadcrumbs are golden and crispy.

Cooking tips

Fresh tarragon has an anise-like flavor that brightens cream sauces, so avoid substituting dry tarragon when possible.
Keep a close watch under the broiler as panko breadcrumbs can turn from golden to burnt quickly.
Original home-cooking adaptation inspired by British; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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