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Sunday, 24 April 2016

Chicken Thighs with Mushrooms, Shallots and Tarragon : Low Carb


Chicken is on the menu plan again. It is a meat I really enjoy using because it has a high level of good quality protein, as well as B vitamins, iron, copper and selenium. I spotted this lovely recipe idea from Elise, at Simply Recipes, and thought it one to share. She uses chicken thighs, which I think are so tasty, some lovely cremini (button) mushrooms and blends some wonderful tastes using shallots, tarragon and parsley. You can see her recipe here, along with a step by step guide which is so useful.

Tarragon


A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet aniseed and a mild vanilla. The leaves are narrow, tapering and slightly floppy, growing from a long, slender stem. It's a key herb in French cuisine (it's an essential ingredient in sauce Bernaise), and goes very well with eggs, cheese and poultry.

Choose the best:
Go for fresh-looking leaves, with no dis-colouration or wilting. French tarragon is considered to be the best - its flavour is more subtle than the coarser Russian tarragon. Dried tarragon is also available. Or, for a ready supply, keep a pot on your windowsill, or grow in your garden or window box.

Prepare it:
Wash, then use whole sprigs or strip the leaves from the stalks and use whole or chopped.

Store it:
Fresh cut tarragon should be wrapped in damp kitchen paper, placed in a perforated bag and stored in the fridge. It will last for around 4-5 days. Dried tarragon should be kept in an airtight container in a cool, dark place - it should last for 4-6 months.

Cook it:
Use to make sauces for fish and poultry. Add to salad dressings; use to flavour butter or white wine vinegar.

Alternatives:
Try fennel.

These facts from here

I hope you may get to enjoy this lovely plate of low carb, and gluten free, food soon.
I am sure you will fall in love with its taste ...

All the best Jan

14 comments:

Tom said...

looks good to me

Jo said...

That looks really tasty. I love mushrooms but never add them to recipes as the rest of the family won't touch them. I'm a big fan of chicken too, I don't cook a roast dinner on a Sunday but I'm cooking a roast chicken dinner tomorrow.

eileeninmd said...

Hello, a delicious looking chicken dish. We eat chicken a few times a week, always nice to try a new recipe. Thanks for sharing the recipe! Happy Sunday, enjoy your new week ahead!

Margaret-whiteangel said...

Looks a tasty dish but I like fresh mushrooms when available.

Phil Slade said...

That's a useful tip about where tarragon comes from. Didn't know that, but I do now. It's hard to beat chicken grilled on the barbecue, marinated first in Greek yoghourt, lemon and garlic - yum, yum.

Conniecrafter said...

Oh my that looks so good, nice and golden!! Have a great week to come!

Debbie said...

looks so yummy!!! i prefer chicken thighs, so much juicier!!!!

Plowing Through Life (Martha) said...

Oh, I know the website Simply Recipes! I found it years ago and it is terrific. Elise shares some very delicious and very easy to prepare recipes...like this one!

Gail said...

Always find some good recipes here. This sounds wonderful.

Thanks for visiting, Jan. Have a very good week.

Siobhan said...

I've just started using chicken thighs instead of chicken breasts ... my butcher will remove the bone if I ask.

The Happy Whisk said...

Not sure if my comment went through, Blogger is giving me crap. Anyway, chicken looks good.

Red Rose Alley said...

What is better than chicken?........CHICKEN WITH MUSHROOMS! This looks so good, Jan.

Have a wonderful week ahead.

~Sheri

Denise inVA said...

Thanks Jan, looks great!

Lisa said...

Chicken thighs are my go to for putting in the slow cooker when I use it because the meat is just so tender. My lot like them with cheese inside!
Lisa x