Tarragon Chicken #SundaySupper

May 6, 2012 by

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.

 

Tarragon Chicken with Pan Seared Fennel and Zucchini, Jasmine Rice

 

 

Tarragon Chicken
Recipe Type: Main
Author: Lyn of The Lovely Pantry
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Serves: 4
A French dish, perfect for a comforting family dinner
Ingredients
  • 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
Instructions
  1. Season chicken with salt and pepper
  2. In a large dutch oven, warm oil and butter over a medium-high heat
  3. Brown chicken in batches and set aside
  4. Add all the chicken pieces back to the pot
  5. Add broth, cover and simmer for about 20 minutes
  6. Take the chicken from the pot and set aside.
  7. Add shallot to the pot and soften, about 5 minutes
  8. Add wine, allow to reduce about 7 minutes
  9. Add half and half, stir to combine
  10. Add chopped Tarragon, stir and cover for about 5 minutes
  11. Add chicken back to the pot, cover and allow to simmer for about 10 minutes
  12. Serve and garnish with fresh Tarragon
Notes

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!

 

Fresh Tarragon

 

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.

 

Chicken in Olive Oil and Butter

 

After you’ve browned all pieces of chicken, and cooked them down in the broth, set them aside while you build the Tarragon sauce.

 

Chicken, resting

 

Soften the shallots in the broth.

 

Softening the Shallot

 

Add the fresh Tarragon into the Broth and cream mixture. Simmer.

 

Fresh Tarragon in wine and cream sauce

 

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.

 

Tarragon Chicken Sauce

 

The sauce is terrific. The texture is great and the flavour is awesome.

 

Creamy Tarragon Chicken Sauce

 

Dinner is served!

 

Tarragon Chicken, Jasmine Rice, Fennel and Zucchini

 

 

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: 

Appetizers:

Entrees:

Side Dishes:

Dessert:

 

Happy Sunday! Enjoy quality time with your loved ones this evening.

~Lyn

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