Tarragon Chicken With Spicy Onions and Jerusalem Artichokes

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Tarragon Chicken With Spicy Onions and Jerusalem Artichokes

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Chicken thighs are one of the tastiest cuts of any poultry. The versatility of boneless chicken thigh led to different recipes such as braising, grilling, and frying. This underrated cut of poultry tastes even more than the chicken breast and other parts. They are easy to cook with, and it pairs most of the herbs and spices available. Not only do they taste even better, but chicken thighs are also notably cheaper than any other cuts.

These delicious slices of braised chicken are served with perfectly cooked Jerusalem artichokes, spicy caramelized onions, tarragon, and foamy milk-based sauce. A super tasty dish that works on any meal day and a perfect luxurious recipe over the weekend.

Recipe

PRE TIME: 20 min

COOKING TIME: 40 min

TOTAL TIME: 1 hr

4 SERVING

Ingredients:

5 small Jerusalem artichokes
1 tbsp. Cold-pressed rapeseed oil
4 large Onions
2 tsp. Ras El Hanout
200 g Chicken thigh, bone-free, organic, and free-range
1½ cup Cream
1/2 cup Milk
1 pot Tarragon
6 large Oyster mushrooms
1 small Shallot, diced
1 tbsp. Butter
200 g Lentils, precooked
1 large Lemon juice
1 tbsp. Spicy mustard
ㅤ ㅤ Salt to taste
ㅤ ㅤ Black pepper to taste

Directions:

Step 1

Rinse and wash the Jerusalem artichokes thoroughly. In a pot with boiling water, simmer the artichokes in lightly salted water for 15 minutes.

Step 2

Cut the onions in half. Season with salt and Ras El Hanout.

Step 3

Season the boneless chicken thigh with salt and pepper.

Step 4

On a heated pan, fry the onion's skin side up and the chicken skin side down. Turn the onions and the chicken over and add milk, cream, a bit of water, tarragon stems, salt, and pepper. Braise onions and chicken in the oven until onions are soft (200°F/90°C) and chicken has a core temperature of 150°F/65°C.

Step 5

Season mushrooms with salt and pepper. Panfry the mushroom with shallots until golden and crispy. Add butter, pre-cooked lentils, thyme, salt, and pepper. Remove from heat and set aside.

Step 6

Remove the braised chicken and onions. Using a fine-mesh strainer, strain the liquid into a saucepan. Add mustard and a bit of lemon juice, milk, and season with salt. Add a splash of artichoke water and blend until smooth.

Step 7