Chicken with Mustard and Tarragon Cream Sauce

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 3-pound whole chicken, cut into 8 pieces
• 3/4 cup chopped shallots
• 1/4 cup brandy
• 1 cup low-salt chicken broth
• 1/2 cup whipping cream
• 4 teaspoons chopped fresh tarragon
• 2 teaspoons Dijon mustard

1. Melt butter with oil in heavy large skillet over high heat.
2. Sprinkle chicken with salt and pepper.
3. Cook, skin side down, until brown, about 5 minutes.
4. Turn over; cook 1 minute.
5. Using tongs, transfer chicken to plate.
6. Add shallots to same skillet; reduce heat to medium-low.
7. Saute until soft, about 3 minutes.
8. Add brandy; simmer until liquid is reduced, scraping up browned bits, about 2 minutes.
9. Whisk in broth.
10. Return chicken to skillet, skin side up.
11. Reduce heat to medium-low.
12. Cover and simmer until chicken is cooked, about 20 minutes.
13. Transfer to platter; reserve skillet.
14. Whisk cream, tarragon, and mustard into same skillet.
15. Increase heat to high; boil until sauce is thickened, about 2 minutes.
16. Season with salt and pepper.
17. Pour sauce over chicken.

butter, olive oil, chicken, shallots, brandy, lowsalt, whipping cream, tarragon, mustard

Taken from www.epicurious.com/recipes/food/views/chicken-with-mustard-and-tarragon-cream-sauce-107932 (may not work)