⅓cupChicken Brothmore if you aren't using the white wine
⅓cupdry white wineoptional; sub with chicken broth
⅓cupheavy cream
2tspchopped fresh tarragon
1tbspbutter
1tbspolive oil
1tbspBoursin cheese
Avocado oil
Potatoes
1lbyellow baby potatoes
1tspgarlic powder
1tsponion powder
1tsppaprika
1tspsalt
1tsppepper
1tbsp olive oil or cooking spray
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Instructions
Cut you potatoes in fours and set aside.
Add your seasonings and 1 tbsp of olive oil to your potatoes and combine. Air fry at 400F for 20-25 minutes. You can also bake them at 400F for 30-35 minutes.
Season your chicken thighs with salt and pepper on both sides.
Add your avocado oil to your pan and heat on medium high heat for 4 minutes or until it is slightly smoking. You want to form a nice golden color on the exterior.
Cook for about 4 minutes per side or until golden. Then remove from your pan.
Chop your onions and tarragon and crush your garlic.
With your heat on medium, add your butter and a tsp of olive oil to your pan and sauté your onions until aromatic. Then add in your garlic and sauté for another minute.
Deglaze your pan with your white wine (optional). Cook down the wine for 3 minutes.
Add in your heavy cream, chicken stock, and dijon mustard.
Add in your mushrooms and red pepper flakes. Simmer on low medium heat for 4 minutes.
Add in the boursin cheese and stir until fully incorporated.
Add the chicken back in and simmer on medium for 5 minutes.
Top with chopped tarragon and it's ready to serve!