Monday, September 20, 2010

Tarragon Chicken

This recipe is based on one from Giada De Laurentiis. It sounded very light (important because it’s still in the 90s outside—I’m ready for fall) and requires only one pot (important because who wants to do dishes?). I adjusted this for our tastes and made enough for two; however, it's easily expandable. Splurge on fresh tarragon for this dish—it adds a brightness of flavor you can’t get from dried herbs. Enjoy!

Tarragon Chicken
Olive oil
2 skin-on, bone-in chicken breasts
Salt and pepper
2 garlic cloves, minced
1/4 cup Riesling (You can substitute chicken broth.)
1 cup chicken broth
1/4 cup plus 2 Tbsp. fresh chopped tarragon
2 Tbsp. all-purpose flour
2 Tbsp. butter

1. Sprinkle chicken with salt and pepper, and place in a Dutch oven. Cook in hot oil 5 minutes on each side or until browned. Remove chicken to a plate.
2. Add onions and garlic to the same Dutch oven, and cook, stirring occasionally, until onions are tender. Add in wine, stirring to loosen browned particles on bottom of pan. Return chicken to the pan; add in chicken stock and 1/4 cup tarragon. Cook, turning chicken every 15 minutes, for 45 minutes or until done. Transfer chicken to a platter, and keep warm.
3. Whisk flour into broth mixture in Dutch oven; cook, whisking constantly, until mixture thickens. Stir in butter, and season with salt and pepper to taste. Stir in remaining 2 Tbsp. tarragon; serve sauce with hot chicken.

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