The tarragon in this picture is from a windowsill kitchen garden. It did very little all winter long, but come spring, it shot up over a foot in less than two weeks. Isn't it funny how Mother Nature just seems to know when it's time to grow and when it's time to remain dormant?
|Gathering ingredients for making dinner.|
Here's a chicken recipe from a 2000 issue of Gourmet magazine. A lover of both growing tarragon and using it as a flavoring, I’m always on the lookout for recipes that not only call for it as an ingredient, but do so in the fresh stage. This dish is a wonderful weekday meal, but its simple elegance also makes it perfect for a party.
Makes 4 servings.
4 (1/3-inch-thick) chicken cutlets (1 1/2 lb)
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium shallot, finely chopped
1/2 cup dry white wine or dry vermouth
3/4 cup heavy cream
4 or 5 plum tomatoes, coarsely chopped
2 tablespoons finely chopped fresh tarragon
1/2 extra-large chicken-bouillon cube, crumbled
Garnish: finely chopped fresh chives
Pat chicken dry and season with salt and pepper.
Heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides. Brown chicken on both sides in 2 batches, about 3 minutes per batch. Transfer chicken to a plate and keep warm.
Add shallot to skillet and cook, stirring, until tender, about 1 minute. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Stir in cream, tomatoes, tarragon, and bouillon cube, then simmer, stirring, until tomatoes are softened and sauce begins to thicken, 3 to 4 minutes. Season with salt and pepper.
Return chicken, with any juices accumulated on plate, to skillet and simmer until cooked through, 4 to 5 minutes.
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