This Tarragon and Stone Ground Mustard Chicken and Rice is more than just a meal; it’s a simple, yet utterly sensational ONE POT fall comfort food dish designed to warm your soul and simplify your life.
As the days grow shorter and a crisp chill fills the air, there’s an undeniable craving for hearty, warming meals that bring comfort and joy. Here at The Beach House Kitchen, we believe in celebrating the season with dishes that are both incredibly delicious and wonderfully uncomplicated. Forget endless pots and pans; we’re all about maximizing flavor while minimizing fuss, especially as we head into the bustling fall and winter months.
You asked for more comforting recipes, and we are absolutely delighted to deliver! This Tarragon and Stone Ground Mustard Chicken and Rice embodies everything we love about fall dining: rich flavors, tender textures, and the incredible ease of a single-pot preparation. It’s the kind of meal that invites you to slow down, savor each bite, and truly relax.
Why This One-Pot Chicken and Rice Will Become Your Fall Favorite
Imagine succulent, perfectly cooked chicken thighs mingling with fluffy rice, all bathed in a luscious sauce infused with fragrant tarragon and the subtle tang of stone-ground mustard. This isn’t just a dish; it’s an experience. The best part? It all comes together in one single pot, making cleanup a breeze and leaving you more time to enjoy your evening. In the culinary world, one-pot wonders are pure gold, and this recipe is truly a shining example. No more stacks of dishes waiting for you after a satisfying meal—that’s a win-win in our book!
Even if yesterday’s temperatures felt more like summer, urging us towards popsicles rather than hearty stews, our focus remains firmly on the prize: this exceptionally comforting and utterly delightful chicken dinner. It’s a meal that transcends the weather, promising warmth and satisfaction regardless of what the forecast holds.
The Heart of the Dish: Unpacking the Flavor Profile
What makes this Tarragon and Stone Ground Mustard Chicken and Rice so special? It’s a harmonious blend of simple yet impactful ingredients that create a sophisticated depth of flavor. We start with juicy, meaty boneless, skinless chicken thighs—chosen for their rich flavor and ability to remain tender throughout the cooking process. These are browned to perfection, locking in their natural juices and adding a layer of savory richness to the dish.
The magic truly happens with the sauce. A base of aromatic garlic is deglazed with white wine, lifting all the delicious browned bits from the pan and infusing the liquid with incredible depth. This is then combined with robust chicken broth and a generous splash of heavy cream, creating a velvety, luxurious consistency that coats every grain of rice and piece of chicken. But the true stars are the aromatics: bold stone-ground mustard, which provides a wonderfully complex, slightly sharp, and textural counterpoint, and fresh tarragon, whose delicate, anise-like notes elevate the entire dish, adding an unexpected layer of elegance.
White rice absorbs all these magnificent flavors, becoming incredibly tender and infused with every nuance of the creamy, herb-laced sauce. This careful combination of ingredients ensures that every spoonful is packed with a comforting, well-balanced taste that will have everyone at your table asking for seconds.
Serving Suggestions & Perfect Pairings
While this chicken and rice dish is a complete meal on its own, a few thoughtful additions can elevate your dining experience. We love to serve it alongside a crisp, green side salad dressed with a light vinaigrette. The fresh, bright flavors of the salad offer a refreshing contrast to the richness of the main course. For a beverage pairing, a chilled glass of Sauvignon Blanc complements the tarragon and mustard beautifully, cutting through the creaminess and enhancing the herbaceous notes.
For those looking to add more vegetables, consider steaming some asparagus or green beans to serve on the side, or stir in some frozen peas or chopped spinach during the last few minutes of cooking for an easy boost of greens. A sprinkle of fresh parsley or chives before serving can also add a pop of color and an extra layer of freshness. This is how we embrace fall comfort food here at The Beach House Kitchen: simple, sensational, and always satisfying!
Explore More Fall Comfort Food Favorites
If you’re anything like us, your appetite for comforting, hearty meals grows with the changing seasons. We have an array of other beloved fall dishes that are perfect for those cozy evenings. Be sure to check out our Easy Beef Enchiladas for a crowd-pleasing, flavorful meal, or dive into our Swedish Meatball Pasta Bake for a delightful twist on a classic. And for the ultimate Sunday dinner, our Classic Pot Roast promises tender, melt-in-your-mouth perfection.
Chef’s Notes & Expert Tips for Success
To ensure your Tarragon and Stone Ground Mustard Chicken and Rice turns out perfectly every time, here are a few handy tips:
- Rice Varieties: While we used plain white rice for its pantry-friendly convenience, feel free to experiment with other varieties. Brown rice will add a nuttier flavor and chewier texture, while jasmine rice will impart a lovely fragrant aroma. Adjust cooking liquid slightly if using different rice types, as absorption rates can vary.
- Tarragon Freshness: Both fresh and dried tarragon work wonderfully in this dish. If using fresh tarragon, you’ll get a more vibrant, nuanced anise flavor. If opting for dried, remember that dried herbs are more concentrated, so use about half the amount specified for fresh.
- Chicken Choice: We love boneless, skinless chicken thighs for their succulence and flavor, which holds up beautifully in this creamy sauce. However, if you prefer white meat, boneless, skinless chicken breasts can be substituted. Simply ensure they are cut into bite-sized pieces and take care not to overcook them, as they can dry out more quickly than thighs.
- Searing the Chicken: Don’t skip searing the chicken in batches. This step is crucial for developing a rich, browned crust, which adds a significant layer of flavor to the dish. Overcrowding the pan will steam the chicken instead of searing it, so be patient and work in small batches.
- Deglazing the Pan: Deglazing with white wine after searing the chicken and sautéing the garlic is key. Those browned bits stuck to the bottom of the pan are packed with flavor, and the wine helps release them, incorporating them into your sauce for an even richer taste.
Tarragon and Stone Ground Mustard Chicken and Rice
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Ingredients
- 1 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. paprika
- 1 1/2 lbs. boneless, skinless chicken thighs, cut into bite-size pieces
- 4 Tbsp. butter
- 3 cloves garlic, minced
- 1/2 cup white cooking wine
- 1 1/2 cups low sodium chicken broth
- 1 cup heavy cream
- 3 Tbsp. stone ground mustard
- 2 1/2 cups cooked white rice
- 2 tsp. fresh or dried tarragon
- salt and pepper to taste
Instructions
- In a large Ziploc bag, combine the flour, salt, pepper, and paprika. Seal the bag and toss until well combined. Add the chicken pieces to the bag and toss again until each piece is evenly coated.
- Melt the butter in a large, deep skillet over medium-high heat. Working in batches to avoid overcrowding, add the coated chicken pieces to the skillet (discard any remaining flour mixture). Sear the chicken until it is browned on all sides and no longer pink inside, about 7-8 minutes per batch. Use a slotted spoon to remove the cooked chicken to a plate and set aside.
- To the same skillet, add the minced garlic and cook over medium heat for about one minute, stirring frequently until fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Continue cooking for approximately 4 minutes, allowing the wine to reduce slightly. Next, stir in the chicken broth, heavy cream, and stone-ground mustard. Bring the mixture to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the sauce has slightly thickened and reduced, which should take about 8 minutes.
- Return the cooked chicken to the skillet, along with any accumulated juices from the plate. Add the cooked white rice and tarragon. Stir everything together until well combined and heated through. Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately and enjoy your comforting one-pot meal!
Nutrition
Carbohydrates: 39g |
Protein: 29g |
Fat: 29g |
Saturated Fat: 16g |
Cholesterol: 183mg |
Sodium: 451mg |
Potassium: 484mg |
Fiber: 1g |
Sugar: 1g |
Vitamin A: 1027IU |
Vitamin C: 2mg |
Calcium: 78mg |
Iron: 3mg
Before your first bite, snap a photo and share!If you make this recipe, I’d love to see! Be sure to follow thebeachhousekitchen on Instagram and tag Mention @thebeachhousekitchen or tag #thebeachhousekitchen!
Frequently Asked Questions About This Recipe
- Can I use brown rice instead of white rice?
- Yes, you can! Brown rice will impart a nuttier flavor and chewier texture. Keep in mind that brown rice typically requires more liquid and a longer cooking time. You may need to adjust the amount of broth and simmer time accordingly, potentially adding an extra 1/2 cup of broth and simmering for an additional 10-15 minutes until the rice is tender.
- Is there a substitute for white cooking wine?
- Absolutely! If you prefer not to use alcohol, you can substitute the white cooking wine with an equal amount of additional low sodium chicken broth. A splash of lemon juice (about 1-2 tablespoons) can also be added with the broth to mimic the acidity the wine provides.
- Can this dish be made ahead of time?
- This dish is best served fresh, as the rice can absorb a lot of the sauce and become softer over time. However, leftovers store well in an airtight container in the refrigerator for up to 3-4 days. When reheating, you might need to add a splash of chicken broth or cream to restore its creamy consistency.
- What if I don’t have fresh tarragon?
- Dried tarragon can certainly be used! As dried herbs are more concentrated, use half the amount specified for fresh, so 1 teaspoon of dried tarragon for this recipe. Add it at the same step as you would fresh tarragon.
- Can I use a different cut of chicken?
- Boneless, skinless chicken breasts can be used, cut into bite-sized pieces. Just be careful not to overcook them, as white meat tends to dry out more quickly than dark meat. Adjust searing time as needed.
This One-Pot Tarragon and Stone Ground Mustard Chicken and Rice is more than just a recipe; it’s an invitation to savor the season with minimal effort and maximum flavor. Whether you’re gathering with loved ones or simply enjoying a quiet evening at home, this dish promises to deliver comfort, warmth, and delicious memories. Give it a try this fall, and let its simple elegance brighten your table!