Tarragon Chicken #SundaySupper
I’m very happy to be able to participate in this weeks #SundaySupper! Todays theme is “May Flowers, Veggies and Herbs.” I didn’t hesitate to prepare this as a wonderful spring dish. I think I may have tweeted my joy when I saw that Tarragon was available again ~ a true indication that spring has arrived! For those that are not familiar with Tarragon, it is an herb that is quite popular in French cuisine and pairs very well with chicken and fish. It is very aromatic and reminds me of liquorice! When I made this dish almost 2 years ago for the first time, I enjoyed it immensely. I decided to serve the chicken with Fennel (a vegetable with a very similar aroma to Tarragon) as well as Zucchini and Jasmine Rice.
- 1 Tbsp unsalted butter
- 4 Tbsp olive oil
- 8 Drumsticks, Skinless (any part of the chicken is good)
- Salt and pepper
- 1/2 cup chicken stock
- 1/2 cup dry white wine
- 1 shallot, minced
- 1/2 Cup Half & Half
- 1/2 cup fresh tarragon and a few extra for garnish
- Season chicken with salt and pepper
- In a large dutch oven, warm oil and butter over a medium-high heat
- Brown chicken in batches and set aside
- Add all the chicken pieces back to the pot
- Add broth, cover and simmer for about 20 minutes
- Take the chicken from the pot and set aside.
- Add shallot to the pot and soften, about 5 minutes
- Add wine, allow to reduce about 7 minutes
- Add half and half, stir to combine
- Add chopped Tarragon, stir and cover for about 5 minutes
- Add chicken back to the pot, cover and allow to simmer for about 10 minutes
- Serve and garnish with fresh Tarragon
Served with pan seared Fennel, pan seared Zucchini Slices and aromatic Jasmine Rice
Recipe adapted from Laura Calder’s version: http://www.foodnetwork.ca/recipes/Herbs/recipe.html?dishid=9128
Such a lovely herb. I love the scent and flavour!
Brown the chicken pieces in batches. If you used chicken pieces with the skin on, you may want to skim some of the fat left over in the pot. Not too much – since that’s where the base flavour is.
After you’ve browned all pieces of chicken, and cooked them down in the broth, set them aside while you build the Tarragon sauce.
Soften the shallots in the broth.
Add the fresh Tarragon into the Broth and cream mixture. Simmer.
The sauce should have a rich, thick consistency. Taste at this point, to see if you need salt and/or pepper. Add the chicken back to the pot to incorporate the flavour.
The sauce is terrific. The texture is great and the flavour is awesome.
Dinner is served!
Here are some wonderful spring inspired meal ideas for #SundaySupper using Herbs and Vegetables. These recipes will inspire you to spend more time Around the Family Table!
Cocktails and Wine Pairings:
- Lemon Parsley Cocktail Magnolia Days
- Tangerine Thyme Fizz Cocktail An Appealing Plan
- Parsley, Sage, Rosemary and Wine; Herb and Wine Pairing Charts Wine Every Day
- Baked Jalapeno Poppers Supper for a Steal
- Garden Salsa Chocolate Moosey
- Herb Party Vegetable Gratin Val’s Food and or Art
- High Fiber Zucchini Mint Lentil Fritters Sue’s Nutrition Buzz
- Zucchini Corn Fritters Mrs. Mama Hen
- Asparagus Souffle The Daily Dish Recipes
- Mediterranean Style Meatloaf The Meltaways
- Chicken Bruschetta Family Foodie
- Spring Herbs and Green Tortilla de Patata Les recettes de Lorette
- Zucchini Lasagne From My Corner of Saratoga
- Red Potato and Grilled Corn Salad The Messy Baker Blog
- German Home Fries and Herbed Quark Dip The German Foodie
- Scallion Pancakes Teeny Tiny Kitchen
- Roasted Sweet and Spicy Brussel Sprouts Juanita’s Cocina
- Pink Peppercorn Pavlova with Strawberry and Basil Syrup The Primlani Kitchen
- Meyer Lemon Bars That Skinny Chick Can Bake
- Strawberry Rhubarb Compote Cookistry
Happy Sunday! Enjoy quality time with your loved ones this evening.