Dijon Tarragon Chicken Pasta

The Recipe

• 4 skin-on chicken thighs
• 1 small shallot
• 3 cloves garlic
• 1 lemon
• 3/4 cup heavy cream
• 1/2-1 tbsp Dijon mustard
• 4-6 sprigs tarragon
• 1 lb pasta of your choice

Pat dry and season chicken thighs with salt and pepper, then place skin side down in pan until the skin is crispy, flip and cook until chicken is done. Set aside and rest.

Boil water and cook your pasta.

In chicken pan, add shallot (and more olive oil or butter if pan is too dry), cook for 2-3 minutes. Add your garlic, cook for another 30 seconds. Squeeze in the lemon to deglaze the pan, scraping up the brown bits. Once the pan is deglazed, add your heavy cream, and stir until combined. Add Dijon mustard (adding as much as you want to get it as mustardy as you want).

Once the pasta is done, add directly from the pot into the pan, adding some more pasta water as needed to ensure the pasta is nice and creamy. Slice the chicken, return to the pan (if you want to make it pretty) and sprinkle over the tarragon leaves.

The Bullshit

I threw this one together as a quick weeknight dinner with things I had on hand (and knowing Dijon and tarragon taste really good together) and I really liked it, so I'm sharing it with you.

It's pretty straightforward, make it with chicken breast or even no meat, or whatever you want, but you'll feel pretty cool with how nice this comes out with how little effort it takes.