TARRAGON CHICKEN
This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey cutlet in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Tender chicken (it's the poaching early on that sees to this), aromatically fresh and insistently herbal tarragon, a generous splosh of vermouth, all rounded off by rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro of fond memory or happy imaginings. If you can't get fresh tarragon, do not despair: just double the freeze-dried tarragon at the start and add some freshly chopped parsley at the end. And I can assure you it would be worth your while considering a teaspoon of tarragon mustard, too, along with the cream. About which, please don't wimp out on me: this is old-fashioned cooking which cannot be proscribed by new-age dietary concerns. But, if you insist, halve the cream, and add another 2 tablespoons of vermouth when you're pouring the rest in after the chicken's had its first 5 minutes cooking. Eat with a tumbled mixture of French or green beans and asparagus tips along with steamed baby white-skinned potatoes or, hard to beat for me, some white basmati rice forked through with a soupcon of butter and freshly ground white pepper.
Provided by Nigella Lawson : Food Network
Time 28m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook.
- Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. If they look like they're beginning to, scrape them from the pan and let them sit on the chicken pieces.
- Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again.
- Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper.
- Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.
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Karna Rzbnc
[email protected]Overall, I really enjoyed this dish. It was easy to make, and it was full of flavor. I would definitely recommend it to others.
Charles Foster
[email protected]This dish is a bit too rich for my taste, but my husband loved it. I think next time I'll try using less butter and cream.
Karlee Grey
[email protected]I'm not a huge fan of tarragon, but I decided to give this recipe a try anyway. I'm so glad I did! The tarragon flavor is actually pretty subtle, and it pairs really well with the lemon and garlic.
Md Anos
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Drilon Xh
[email protected]I love the simplicity of this dish. It's made with just a few ingredients, but it's packed with flavor.
Anar Anuka
[email protected]This dish is a great way to use up leftover chicken. It's also a great way to impress guests.
Muhmmad Arshad Hussein
[email protected]I'm always looking for new and exciting chicken recipes, and this one definitely fits the bill. It's unique and flavorful, and it's sure to become a new favorite.
smart dubbing
[email protected]This dish is so versatile. I've served it with everything from rice to potatoes to pasta, and it's always delicious.
Leroy Rubio
[email protected]I love the combination of flavors in this dish. The tarragon, lemon, and garlic pair together perfectly.
Christina groves
[email protected]I'm not a fan of cooking, but this recipe was so easy to follow. I had it on the table in no time, and it was delicious.
4X• 9JA
[email protected]I've made this dish several times now, and it's always a hit. It's a great way to impress guests, and it's also perfect for a weeknight meal.
Cheyden Johnson
[email protected]This recipe was a bit bland for my taste. I think next time I'll add some more spices.
GRACE MAPODISI
[email protected]Overall, I really enjoyed this dish. It was easy to make, and it was full of flavor. I would definitely recommend it to others.
Kalyowa Muzafar
[email protected]I had some leftover chicken that I needed to use up, so I decided to try this recipe. It was a great way to use up my leftovers, and it turned out really well. The sauce was very flavorful, and the chicken was moist and tender.
Salman Opredai
[email protected]This dish was a bit too rich for my taste, but my husband loved it. I think next time I'll try using less butter and cream.
Nomi Bhatti
[email protected]I'm not a huge fan of tarragon, but I decided to give this recipe a try anyway. I'm so glad I did! The tarragon flavor was actually pretty subtle, and it paired really well with the lemon and garlic. The chicken was also very juicy and tender.
Sakshi Mahato
[email protected]My husband loved this dish - he said it was the best chicken dish I've ever made him. The sauce was so flavorful and rich, and the chicken was cooked perfectly. I definitely recommend this recipe!
Nick Trachl
[email protected]This dish came together so quickly and easily. I had it on the table in under 30 minutes, which is a huge plus on busy weeknights. The flavor combination of the tarragon, lemon, and garlic was divine. I served it with roasted potatoes and a side sala
Weam Hatem
[email protected]This chicken dish was absolutely bursting with flavor. It's rare that I find a recipe that my entire family loves, but this one was a hit with everyone at the table. My kids even went back for seconds! I will definitely be making this dish again and