Friday, January 7, 2011

Tarragon Chicken with Roasted Garlic


Yesterday I attempted to do some organizing, it didn't go so well.  I thought I would start wit my STACK of magazines.  My normal magazine editing process goes something like this. First, read magazines and earmark pages with recipes to try, projects to attempt or decor inspirations.  When done, tear out the pages and place them in appropriate folder.  The stack ended up being a handful and a  handful of magazines is like 5 maybe - so not much progree on organizing yesterday.  Oh well - the point is when I went to put recipes in the "Recipes to Try" folder (this is where they hang out until I make them and then the winners get transferred to a recipe box)  I  decided to scan through the recipes in the folder and I came across a recipe for Chicken wiht Tarragon and Quick Roasted Garlic, from Bon Appetit.  Yum! Why have I not seen this before? I love Tarragon!  I love the taste of it and I love the smell of it.  Problem with tarragon is, I don't really know how to use it without a recipe, I know when to add rosemary or parsley, basil and oregano but I get stumped with tarragon and I really love this herb.  This recipe was great - I modified a bit, Hubby likes dark meat so we used chicken thighs instead of breast.  Also I was in a rush to get dinner on the table so I accidentally left out the cream (which I didn't have in the house anyway and would have had to find a substitute for.) It was healthier without it and the flavor was still great.  I love the method for roasting garlic,we roast garlic in the oven quite often, but I have never seen this quicker method I love that I learned how to do this.  Here is the recipe. Enjoy!

Tarragon Chicken with Roasted Garlic
Ingredients:
3 large unpeeled garlic cloves
4 small boneless chicken breast or 6 thighs
2 Tablespoons butter (I used half butter and half olive oil)
1/2 cup dry white wine
1/2 cup chicken stock
1 tablespoon fresh tarragon, chopped (or a palm full of dried tarragon)
2 tablespoons heavy whipping cream (I omitted this)

Heat nonstick skillet over med heat .  Add garlic and cook until browned in some spots and tender when pierced with a fork, turning occasionally, 9-10 minutes. Remove from pan and let cool.

Meanwhile, sprinkle chicken with salt and pepper. Heat butter and olive oil in a skillet over med-high heat.  Add chicken and cook until browned, about 3-5 minutes per side.  Transfer to plate. 
Peel garlic and add back into pan with the white wine.  Let cook until reduced by half, mash the garlic with a fork as its cooking.  Add broth and tarragon, simmer until reduced by half, 1-2 minutes.  Add cream if using until a sauce like consistency is attained.  Return chicken to skillet with any accumulated juices.  Simmer to heat through, turning occasionally, 1-2 minutes.  Serve with sauce spooned over the top.

12 comments:

  1. sounds very tasty!! Gotta write this one down!!

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  2. never tried this dish before....sounds and looks yummy!

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  3. Tarragon can be a bit tricky, but it sure is tasty! :)

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  5. Yummy!..We love chicken around here so I will try this one. Thanks for sharing.

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  6. mmm yum I can't wait to try out some of your recipes. I'm your newest follower from the blog hops! I'd love for you to come follow me back @ http://myadventures-in-mommyland.blogspot.com/

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  7. Sounds gorgeous!! Will give it a go this week!
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  8. Looks amazing! Will need to try this soon :)

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  9. Hi Danielle...

    Mmmm...your Tarragon and Roasted Garlic Chicken looks and sounds delicious! I would love to give this recipe a try...thanks for sharing it with us! I too, think I would like the recipe without the cream...it is healthier! Hehe!

    Warmest wishes,
    Chari @Happy To Design

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  10. Wow, just finished eating this... it was incredible! Thank you for sharing!

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  11. I changed this up quite a bit. I did not have whole garlic, so I used grated. I doubled the recipe as well. I sauteed 10 boneless skinless chicken thighs in butter first, then put them on a plate. Added the garlic and wine and reduced. Then added the chicken broth and tarragon. I did not have heavy cream, so used sour cream, a large dollop. I let that reduce some and then put the thighs into my 3 quart dutch oven and poured the sauce over it. Baked at 350 for 35 minutes and then served over egg noodles.

    Num...

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