Now that I’m eating meat, I’m having fun cooking again and trying new recipes. A couple nights ago I cooked Tarragon Chicken.
In this recipe I was introduced to the delightful taste of shallots and tarragon in white wine, and I used crème fraîshe for the first time. I have to say that tarragon is such a sweet and delicious herb, and I’m saddened that it took almost 50 years to experience its loveliness.
This recipe was quick and easy and oh so delicious. It took about 15 minutes to prepare. But I find chicken breast doesn’t do much for me. It seems dry and tough and just doesn’t soak up the yummy juices. (I’ve always preferred dark meat.) A friend told me he cooks his for over an hour to soften the meat.
My friend Tom tells me that shallots and tarragon are also great with scrambled eggs, so I’ll have to try that too.
Here’s a picture of my dinner:
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That chicken looks awesome to me. I agree about the dark meat though. I actually grew up preferring the breast (acculturation, I’m sure)… but now that I no longer have fat phobia, I have to admit that I like the dark meat and the skin a lot better.I’ve never combined tarragon with shallots before. I will have to try it sometime, maybe minced and rubbed on an eye of round roast.