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Tuesday, 23 November 2021

Tarragon Chicken ... it's terrific !

Today, I am sharing a Chicken recipe, inspired by a French classic. It is a rich, creamy and fragrant chicken dish. Simple but stylish, which makes it perfect for both casual suppers and dinner parties, Covid restrictions allowing!


Ingredients
Serves Four
2 tbsp butter
3 tbsp olive oil
8 chicken thighs, bone in and skin removed
6 garlic cloves, sliced in half lengthways
4 large shallots, peeled and finely sliced
8 rashers smoked streaky bacon, rind removed and sliced into 2cm/¾in pieces
280g/10oz chestnut mushrooms, roughly chopped
400ml/14fl oz dry cider
4 tsp Dijon mustard
30g/1oz tarragon leaves, finely chopped
150ml/5fl oz double (heavy) cream
salt and freshly ground black pepper
Method
1. Melt the butter and 2 tablespoons of olive oil in a large casserole dish over a medium heat. Season the chicken thighs and fry on both sides until golden before removing and setting aside.
2. Heat the remaining tablespoon of olive oil in the casserole and add the garlic, shallots and bacon. Sauté for about 8 minutes, stirring often, until the shallots have softened and the bacon has started to colour.
3. Add the mushrooms, fry for a few minutes and then add the cider, mustard and half of the tarragon. Return the chicken to the casserole and bring to a simmer. Place the lid half on and gently cook for about 20 minutes or until the chicken is cooked through.
4. Stir in the cream, bring back to a simmer and cook for 2 minutes with the lid off. Season with salt and pepper to taste, scatter over the remaining tarragon and serve.

Recipe Tips
Some may like to serve this dish with basmati rice, or creamy mashed potatoes.
A lower carb alternative would be cauliflower rice, or mashed swede.
However, a big pile of greens, such as steamed spinach, chard or green beans is lovely too.
From original idea here


Tarragon is a popular and versatile herb, it 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.

For readers who may like a vegetarian recipe, there are five choices here
For readers who may prefer a vegan recipe, have a look at these five choices here


Dear reader, you will find a variety of articles and recipe ideas within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

31 comments:

Christine said...

This looks so good!

Rose said...

I would love to be able to taste some the recipes...some I know I would like, while others like this one I am not sure about.

William Kendall said...

I don't think I've had tarragon.

~Lavender Dreamer~ said...

That sounds so good and would be nice to have in the winter months. We grilled tonight but it was dark by the time we finished! Love the little flower arrangements too!

Tom said...

...tarragon is something that we rarely use.

J.P. Alexander said...

Gracias por la receta, se ve muy rico. Lo haré pronto.

Carla from The River said...

YUM!!
I am pinning.

Pat @ Mille Fiori Favoriti said...

This sounds like an interesting new way to season chicken. I often use tarragon as a spice on fish but never tried it in a chicken dish. It looks delicious.

Angie's Recipes said...

That looks seriously delicious and tempting!

peppylady (Dora) said...

I'm a big fan of tarragon.
Coffee is on and stay safe

Bleubeard and Elizabeth said...

Tarragon is a wonderful herb, but I'm not a fan of dark chicken meat. It looks like you could leave the chicken out and it would still be good.

Elephant's Child said...

Tarragon is a underrated herb isn't it?

Margaret D said...

That does look and sounds good Jan.

Valerie-Jael said...

My mouth is watering just thinking about this! Valerie

Jo said...

Delicious. There's so many different dishes you can make with chicken.

eileeninmd said...

Looks delicious, another great recipe. Thanks for sharing!
Take care, enjoy your day and week ahead!

CJ Kennedy said...

This sounds so good and the floral arrangements are so pretty, too.

Jeanie said...

I love tarragon, although my plants this year did horribly and there was none to dry. But this looks really fabulous. I like the mix of the bacon in there, too. Really lovely flowers, and yummy dinner. What's not to love?

Conniecrafter said...

I don't know that I have ever used Tarragon, I do like that it has a good amount of garlic in it :)

Sandra Cox said...

Looks good. Appreciate that you added vegetarian choices.
Take special care.

Lori Miller said...

That looks so delicious.

happyone said...

Another wonderful tasty looking meal!!

Mary Kirkland said...

That sounds so good.

https://linsartyblobs.blogspot.com said...

I think I will have to try that one.

My name is Erika. said...

I'm always looking for ways to cook chicken. And this looks delicious!

R's Rue said...

Delicious.

Teresa said...

Seguro que está muy bueno. Besos.

Sue said...

This looks delicious, and full of my favourite things! Take care, Sue xx

Ananka said...

Not really familiar with tarragon.

Iris Flavia said...

This sounds interesting!

Snowbird said...

I grew tarragon this year, it sure has an intense flavour as you say.xxx