Thursday, March 24, 2011
Another simple, elegant, and delicious dish from Nigella Kitchen. I really loved this chicken. It was so tender and flavorful and the sauce was so easy to make. If you like tarragon, this chicken is definitely for you. If you've never had tarragon before, give it a try. It has a licorice-like taste that pairs nicely with chicken (it's often used in chicken salad). Herbs take food to the next level of greatness and have such wonderful tastes and aromas.
I modified Nigella's recipe ever so slightly to the one below. I served this chicken with some fresh green beans and baked potatoes. It will serve about three people depending on the sides (the green beans went really well with this and the potato was great for soaking up the extra sauce). This recipe makes enough sauce that you can add probably up to four chicken breasts and there will still be enough sauce for each piece.
2 tablespoons olive oil
1 medium shallot, mined
2 garlic cloves, minced
1/2 teaspoon dried tarragon
about 1 lb chicken breasts, skinless and boneless
1/3 cup dry vermouth (or other dry white wine)
1/2 teaspoon sea salt
1/2 cup cream
2 teaspoons fresh chopped tarragon
1/4 teaspoon white pepper
In a large skillet with a lid, warm the olive oil over medium heat until hot. Add the shallot and garlic and stir. Cook until fragrant, about 1-2 minutes. Add the dried tarragon and stir. Add the chicken and let it brown on one side. Turn when browned.
Add the vermouth and stir. When the vermouth just starts to bubble, add the salt and turn the heat down to low. Cover and let cook for about 10 minutes, or until the chicken is cooked through. Remove the chicken and set aside on a plate.
Add the cream and stir. Turn the heat back up to medium to gently heat the cream. Let the sauce bubble and thicken. Add the fresh tarragon, reserving a little for garnish. Stir in the pepper and add the chicken back to the pan to warm.
Serve hot, topped with the sauce and the extra tarragon for garnish.
What was I cooking one year ago?: chicken gyros