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I took your dad’s suggestion and made it with the basil. Wonerful! Had 6 over for dinner and all loved it. I even enjoyed the leftovers.
Some freaked out when they saw the recipe with taragon, thought it would be too strong, maybe i’ll try it that way sometime just to see, but the basil was so well liked i’m not sure why i would not stick with that …
I love this blog, i look forward to it every day.
I was a little sceptical about the sauce but the balsalmic really pulls it together. Excellent meal, even w/ dried tarragon.
Indeed..tarragon is a strong herb. Too much of it can be overpowering. Another classic chicken combo with tarragon is with cider. The reduced sauce is enriched with cream to coat the chicken. Serve with honeyed carrots and spatzle. If you have a slow cooker, it’s really no work at all. Just before serving, the sauce has to be finished. And the spatzle, of course. It’s really delicious..:)
I love tarragon and it goes so well with tomato(as does basil..indeed). A creamy tarragon sauce or a tarragon jus is great with chicken too.
PV, gentle poaching(slip tarragon leaves under the skin of the chicken)in a muslin bag is best. Just sear the chicken for a nice finish. The broth is bonus! Chicken noodle soup for the next day!
PV you can purchase stovetop grill pans. They have ridges and you just put them on the burner. Broiling or baking would probably work equally well, you would just not have that grill taste. Since the sauce is the main thing here that probably would not be bad. The sauce is what I want to try. I would even try it on poached chicken.
Does anyone have an alternate method for cooking the chicken, if one doesn’t have a grill? Stovetop or Broiler?