I love tarragon. It brings a savory, flavorful element to a dish. Some say almost licorice, but I disagree. Shake it up with your oil and vinegar for a salad dressing; mince it, along with parsley, basil (and goat cheese, too, why not?) in your morning scrambled eggs and you've got an omelette aux fines herbes.We are particularly fond of this recipe, which the French have been cooking forever, and which I've adapted from Craig Claibourne's.
I think it's simpler if you choose either 4 chicken legs or breasts. In either case, season with salt and pepper then coat lightly with flour.
Melt a tablespoon of butter in a skillet. Lightly brown the chicken, a few minutes each side for white meat, 5-10 minutes a side for dark. (Always remember: skin side first!) Remove.
Add and saute a tablespoon or so of shallots. Or green onions. Or onions. The French really aren't as fussy as you might think, at least for daily cooking. Cook until wilted. Add half a cup of white wine, cook down by half, scraping the browned bits off of the bottom. Shake in three tablespoons flour, and stir it in. Now sprinkle the paste with a teaspoon dried tarragon. Slowly add one cup chicken broth, blend well. Add the chicken, cover your skillet or saute pan and cook gently, 15 minutes for white meat, 25 or so for dark. Off of the heat pour in 1/4 cup heavy cream, season to taste with salt and pepper. Serve.
The other night we ate this with baked potatoes and creamed spinach. Very, very nice.
I hope your family appreciates you.
ReplyDeleteI hope you made enuf for the resta us.
ReplyDeleteI hope the herb ladies have some at the farmer's market tomorrow.
ReplyDeleteI love tarragon, but can't seem to grow it. The Mexican variety thrives, but the french stuff withers.
ReplyDeleteWould love to hear your recipe for creamed spinach. What was that Marina Del Rey restaurant whose creamed spinach was as famous as its patrosn with open shirts and gold chains?
Susan, are you thinking of Charley Browns'? My cousin was a waitress there in the "open shirt/gold chain" days!
ReplyDeleteGulliver's also has great creamed spinach and creamed corn.
Gullivers! That's the one. I still have those creamed spinach and creamed corn recipes somewhere. Lots of heavy cream is involved.
ReplyDeleteWhen I try to grow French T, it looks around the yard, figures Paris is thousands of miles away, then makes a quick and fatal exit.
ReplyDeleteAH-hysterical. S-spinach noted for a future post. P: if you're using fresh use more! CO:always plenty. M:So do I!
ReplyDeleteTarragon, desiree, never used. It can be an opportunity tomorrow. thank you and happy week end. :)
ReplyDeleteThis sounds great - I used to make a salmon dish that has almost the same sauce ingredients and I haven't thought of it for a long time. I'll have to make this with chicken soon.
ReplyDeleteBec: salmon and tarragon and cream, absolute heaven!
ReplyDeleteMade it last night! I had some lumps from the flour / broth part (not patient enough?) and used fresh tarragon. Served it with wild rice and broccoli. 2 thumbs up!
ReplyDeleteThanks for letting me know!
ReplyDelete