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Chicken Fricassee with Edmond Fallot Tarragon Dijon Mustard

Chicken Fricassee with Edmond Fallot Tarragon Dijon Mustard

Embracing the complex flavours found in Edmond Fallot Tarragon Dijon Mustard, this chicken dish is incredibly moist and delicious.

Serves 4


  • 8 chicken thighs
  • Salt and pepper
  • 1/3 cup all-purpose flour
  • 3 Tbsp unsalted butter
  • 7 oz small white pearl onions
  • 2 cups chicken stock
  • 2 Tbsp chopped fresh herbs (thyme, parsley, tarragon), divided
  • 7 Tbsp fresh cream
  • 2 Tbsp Edmond Fallot Tarragon Dijon Mustard


  1. Season the chicken thighs with salt and pepper and dust with flour.
  2. Heat a large sauté pan over medium heat and melt the butter.
  3. Add thighs skin side down and cook until golden brown. When golden brown, turn chicken over and cook for another 3 minutes or so.
  4. Then add pearl onions, chopped herbs, and chicken broth, being careful not to moisten the top of the chicken thighs with the broth. Bring to a boil.
  5. Reduce to a simmer and cook for 35 minutes or until the chicken registers 165ºF.
  6. Remove the thighs and onions to a serving platter and keep warm.
  7. With the heat on medium, add the cream and tarragon mustard to the pan and combine well. Bring to a boil.
  8. Season according to taste. Pour the sauce over chicken thighs and sprinkle with additional chopped herbs.

source: dorothylane.com