Tarragon is one of my favorite herbs but, admittedly, it is not for everyone. Used sparingly it is delicious and goes well with poultry. Use too much and it can be overpowering. Its taste is something of a combination between sweet aniseed and mild vanilla.
In a large skillet, heat the canola oil and butter over medium heat. When sizzling, add the chicken pieces, skin side down.
Stir in the cream and sherry vinegar together in a small bowl; the cream will thicken. Whisk the cream mixture into the juices in the pan. Increase the heat to medium-high and cook briefly to thicken, 1 to 2 minutes. Pour over the chicken and sprinkle the remaining tablespoon of tarragon.
Tip: To make this a quick and easy meal, use 4 boneless, skinless chicken breasts instead of the chicken pieces. After adding the wine and tarragon, cook the breasts for 4 to 5 minutes per side, then remove and finish the recipe as indicated.
Wine pairing: Serve with a Chardonnay or lighter Pinot Gris.
Chicken Tarragon (Poulet à L’Estragon) https://moodysbutchershop.com/chicken-tarragon-poulet-a-lestragon/ March 22, 2018