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