Fiscal Responsibility

Chicken Tarragon

This is one of my favorite recipes from my Mom, an excellent cook. It is the first dinner she taught me to cook and one of Melinda's favorites. She makes it sometimes when I have to work late. I thicken the sauce at the end, making it more like comfort food.

4 chicken breasts (I prefer bone-in with the skin to get a richer flavor, though the boneless, skinless filets will work too)
3 TB olive oil
1 TB dried tarragon
1 Cup dry white vermouth
1 Cup good quality chicken stock
2 TB Wondra flour or sifted all-purpose flour
2 TB fresh tarragon (optional)

Wash chicken and pat dry. Heat the oil on high in a large, covered sauté pan. Brown the chicken, about 5 minutes each side. Crumble dried tarragon over the chicken and then quickly add the vermouth and stock, deglazing the pan. Bring to a boil. Reduce heat and simmer gently, covered, for 20 minutes (adjust time as necessary for size of chicken).

Remove the chicken to a warm plate and cover loosely with foil. Bring the liquid to a boil and reduce to about 1 1/2 cups. Remove from the heat and cool sauce for a minute or so. Add the flour and then return to a boil, thickening the sauce to the desired consistency and stirring to prevent lumps. It should be just slightly thickened, not like gravy. Sprinkle with freshly chopped tarragon if desired.

Serve with fresh sweet pea pods and new potatoes.

Prep. time: 15 minutes
Cooking time: 35 minutes
Serves: 4

Article:
Harry Zeeve: Page 1 - Page 2 - Page 3
David Walker: Page 1 - Page 2
Alison Acosta Fraser: Page 1 - Page 2 - Page 3
Belle Sawhill: Page 1 - Page 2 - Page 3
Chris Swann: Page 1 - Page 2 - Page 3
Carl Tannenbaum: Page 1 - Page 2 - Page 3

vol3 issue2, 2008

Fiscal Responsibility

Chicken Tarragon