Goat Cheese Fried Chicken with Cherry Tarragon Sauce
This goat cheese fried chicken with cherry tarragon sauce is crispy on the outside with a creamy goat cheese sauce and topped with tarragon tart cherries.
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 1/2 tablespoon of the butter in a large skillet over medium-high heat.
Once hot, add the chicken to the pan skin side down and cook for about 5 minutes until the skin is golden brown and crispy. Flip chicken and cook for another 3-5 minutes until chicken is cooked through. 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. Once melted, add the chicken broth and goat cheese and whisk together until the goat cheese melts and is incorporated. Add a little bit of the reserved tapioca flour mixture to the pan to thicken the sauce a bit if desired, 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.
For the Cherry Tarragon Sauce
Add the olive oil to a small sauce pot 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.
Add the chia seeds, 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.