Tuesday, September 24, 2013

Poulet a l'estragon

tarragon chicken.
what you can't see is
the amazing sauce!
here is the recipe..

1 1/2 tbs chopped tarragon
1 small garlic clove, chopped
2 oz. butter softened
1 3-4 lb roasting chicken
2/3 cup chicken broth
2 tbs white wine
1 tbs flour
2/3 cup heavy cream

preheat the oven to 400 F.
mix together the chopped tarragon, garlic
and half the softened butter.
season with salt and pepper and place
inside the cavity of the chicken.

heat remaining butter with some olive oil
in a dutch oven over low heat and brown the 
chicken on all sides. add the stock and wine.
cover the casserole and bake for 1 1/2 hours
or until the chicken is tender and juices run clear.
remove the chicken, place on platter. cover with foil
and tea towel.

place the dutch oven on the stove
and add flour to juices.  whisk until thick.

strain the sauce into a clean saucepan and add 
a few more tarragon leaves.
simmer 2 minutes, then stir in cream and 
reheat without boiling. season with salt and pepper
carve chicken.
serve with sauce.

we have ours with rice.
but pasta would be good too!
bon appetite!

Sunday, April 28, 2013

Homemade Chicken Fajitas

chicken breast ( i use 4-6)
olive oil
red onion (2)
(i use 2 of each color
red, green and yellow)
2 Tbs fresh lime juice
3 Tbs olive oil
garlic clove
1/2 tsp cumin
1/2 tsp chili powder
1/4 cup cilantro chopped

pound chicken til thin
mix marinade and pour over 
chicken up to 8 hours ahead.
bring chicken to room temp.
an hour before cooking.

sear chicken on both 
sides until done.

stack chicken and 
wrap in aluminum foil.

in same pan
cook veggies.

bon appetit!