Tarragon Braised Chicken with Green and Yellow Squash Kabobs

Directions

Chickens are traditionally cut into eight serving pieces: two breasts, two drumsticks, two thighs and two wings. If you’re armed with a sharp and sturdy knife (and know a bit about chicken anatomy) it’s fairly easy to do, or you can buy packages of cut-up chicken at your supermarket. 1. Season chicken with 1/2 teaspoon of the salt and pepper. Heat oil over medium-high heat in a large skillet with a tight fitting lid. Add chicken; sear until golden brown, about 5 minutes each side. Transfer chicken to a plate. Spoon off all but 1 tablespoon fat from skillet. 2. Reduce heat to medium. Add scallions and mushrooms to skillet and sauté until mushrooms are soft, about 5 minutes. Stir in wine and let simmer 1 minute. Add chicken and any juices that have accumulated on plate; reduce heat to medium-low, cover and simmer until juices run clear when pierced with a fork, about 20 minutes.

Ingredients

• 3. Transfer chicken to a platter. Add cream, mustard, tarragon, tomato and remaining 1/4 teaspoon salt to skillet. Simmer until flavors are blended and sauce is slightly thickened, about 3 minutes. Pour over chicken and serve.1 (3 1/2- to 4-pound) chicken, cut up
• 3/4 teaspoon salt, divided
• 1/8 teaspoon pepper
• 1 tablespoon canola oil
• 2 scallions, thinly sliced
• 4 ounces mushrooms, thinly sliced (1 1/2 cups)
• 1/3 cup dry white wine
• 1/2 cup heavy cream
• 2 teaspoons Dijon mustard
• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried
• 1 plum tomato, seeded and diced

Parsed from recipe text (no separate ingredient records).