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!

Homemade Chicken Fajitas

chicken breast ( i use 4-6)

olive oil

red onion (2)

peppers

(i use 2 of each color

red, green and yellow)

marinade:

2 Tbs fresh lime juice

3 Tbs olive oil

garlic clove

salt

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!