Thursday, July 7, 2016

Chicken Tarragon from Paul T.

Delicious Chicken Tarragon from Paul T.

Old friends, Paul and Natalie, moved back to our neighborhood after being away for 15 years and invited us over to a delicious meal featuring Paul's Tarragon Chicken.
He said it was one of the first meals he learned to make---from an old cookbook called America Cooks, a compilation of Women's Clubs recipes --- which he then proceeded to pull out to show me the recipe.
I can see why it has become one of his favorite recipes.  It is simple yet special, due to the slow cooking of the chicken and the tarragon, which is one of the four fines herbs in French cooking, and has an anise-like flavor.  Tarragon is used in Bearnaise sauce.

Chicken Tarragon 
(from America Cooks cookbook)

Serves 4

1/4 cup sifted flour
2 t. salt
1/2 t. pepper
2 pounds chicken parts
1/4 cup butter
1 cup chopped onion
1 T. chopped fresh or 1 t. dried tarragon
1/2 cup white wine
1/2 cup chicken broth

Combine flour, salt and pepper in a paper bag. Add chicken; shake to coat well.

Melt butter in a heavy skillet; saute chicken and onion until chicken is browned on all sides.

Add remaining ingredients.  Bring to a boil;  cover, simmer for 1 1/2 hours.  (Paul says check after 1 1/4 -- don't overcook-- you still want the chicken to have some texture.)
This is how it will look.
Place in a serving bowl and garnish with fresh tarragon and sliced lemons.



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