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Chicken with cherry sauce
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Chicken with Cherry Tarragon Sauce

Course: Main Course
Servings: 4 servings

Ingredients

  • 4 medium chicken thighs bone in, with skin
  • 3 tbsp tapioca flour, instant tapioca or instant ClearJel
  • 1 1/2 tsp ground mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp extra virgin olive oil
  • 1 1/2 tbsp butter divided
  • 1/3 cup chicken broth
  • 2 ounces goat cheese
  • 1 tbsp fresh tarragon leaves
  • 4 cups cooked brown rice

Cherry Sauce

  • 1/2 tbsp extra virgin olive oil
  • 1 clove garlic minced
  • 10 ounces frozen tart cherries thawed
  • 1 tbsp chopped fresh tarragon

Instructions

For the cherry sauce

  • Add the olive oil to a small saucepan over medium-high heat.
  • Once hot, add the garlic and cook for about 30 seconds until fragrant.
  • Add the cherries and tarragon to the pot and cook over medium heat for about 5 minutes. Stir and cook over medium-low heat for about 10-15 minutes until the sauce is reduced and thickened.
  • Turn heat off and let sit until serving; it will thicken further as it cools.

For the chicken

  • Pat dry chicken thighs.
  • Combine the tapioca flour, mustard, salt, and pepper in a shallow dish.
  • Coat chicken in the mixture and set aside, reserve any extra flour mixture.
  • Heat the olive oil and ½ tablespoon of the butter in a large skillet over medium-high heat.
  • Once hot, add the chicken to the pan with the skin side down and cook for about 5 minutes until the skin is golden brown and crispy. Flip chicken and cook for another 5 minutes until chicken is cooked through to 165°F. Transfer chicken to a plate and cover.
  • Drain or wipe out the skillet, reduce heat to medium and add the remaining 1 tablespoon of butter to the pan. Add the chicken broth and goat cheese to the melted butter; whisk together until the goat cheese melts and is incorporated. If desired, add a little bit of the reserved tapioca flour mixture to the pan to thicken the sauce; whisking constantly. Add the tarragon leaves and stir to incorporate.
  • Return the chicken to the skillet and coat in the sauce.
  • Serve over rice and top with the cherry sauce.