Some cosmetic changes in preparation for larger site changes in the works.


REC: Chicken Tarragon from Spice Island's cookbook - this is terrific with fresh or dried tarragon

Veteran Member
2836 posts
Joined: Dec 21, 2005


Posted to Thread #9854 at 7:35 pm on Mar 3, 2008

Chicken Tarragon
from the Old Spice Island's cookbook

1 fryer chicken (4 1/2 lbs) cut into parts, seasoned well with S&P
1 T olive oil
2 T butter
1 large glass of dry white wine
2 T dry tarragon (soaked in the wine for 15 minutes) or 3 T chopped fresh tarragon
salt and pepper

In a large skillet, sautee chicken on both sides until deep golden brown. Remove to a plate and discard oils. Add wine to pan and deglaze, scraping up the browned bits. Replace chicken, skin side down, add fresh taragon, cover and simmer 20 minutes on low heat. Turn chicken over (checking to see if breast meat is done, if so remove when cooked and keep warm), recover plan and simmer 15-20 minutes until done. Remove chicken to a plate and turn up heat to reduce juices to a syrupy consistency. Replace chicken in pan, coating with sauce. Serves 6.

"Well-behaved women rarely make history."

LT Ulrich

Other messages in this thread: