Tarragon Chicken

Happy Monday. I realized when I got home this evening that my fridge was pretty empty. A few veggies. Not much to work with. I usually do fruit and veggie shopping on Sundays, but it just didn’t happen yesterday.

I had taken out some chicken drumsticks to defrost last night – but had nothing planned for them. Drumsticks are always a hit with my daughter. When she was around 2, she decided to rename drumsticks with the name “poonie.” Not sure where it came from. She is creative like that. Mittens were called “pockins.”

Based on the contents of my fridge, or lack thereof, I came up with a menu of tarragon chicken, rice with peas, and steamed broccoli.

 

Hint: When cooking with wine, only use wine that you are willing to drink.

Most tarragon chicken recipes I have seen have some sort of cream base in it. Since we keep kosher, here is the recipe I came up with:

• cut up chicken – I used a package of drumsticks

 

• salt

 

 

• fresh ground black pepper

 

 

• olive oil

 

 

• 5 Shallots

 

 

• 1 onion

 

 

• 5 cloves of garlic

 

 

• 2 tbsp dried tarragon or a good handful of fresh tarragon – chopped

 

 

• 1-2 Tbsp dijon mustard

 

 

• 3/4 cup of good white wine

 

 

• 1 cup of broth (chicken or veggie)

 

 

• Chopped Plum Tomatoes (1-2)

 

Sprinkle salt and pepper on your chicken. Brown the chicken in olive oil about 5-10 minutes.

Chop up your garlic, onions, and shallots. Add it to the browned chicken. Let it saute 5 minutes.

Add in the liquids and the mustard. Stir a bit and bring up the browned bits. Bring to a boil, then turn the stove to low. Cover until chicken is done, around 20-30 minutes, depending on cut. Check on your chicken to make sure there is still some liquid in the pan. Throw in the tomatoes a few minutes before you are ready to eat. Yum! It is wonderful served with rice. Enjoy!