Tarragon Chicken with Greek Mashed Potatoes

Thursday, July 18, 2013

Mmmmmm tarragon. Not an herb that is used a great deal in our kitchen, T & I were excited to find a giant bunch in our CSA box this week. After looking around for some inspiration, I landed on a picture-less recipe from one of my favs, Giada de Laurentiis, on FoodNetwork. The woman knows her way around a kitchen. Don't trust me? Try some of her recipes. I have yet to try one I don't like.

This tarragon chicken with pearl onions and mushrooms evokes the flavors of Thanksgiving when served with mashed potatoes and steamed carrots as a side. If you're not feeling the chicken, the gravy by itself is phenomenal. DON'T leave out the pearl onions. They add a wonderful sweet surprise and the gravy is delicious spooned over warm mashed potatoes.

Step One: Gather the ingredients. Good news is that this recipe only requires a small amount of wine...but an open bottle is an open bottle...you may as well pour yourself a glass...or even two!

Step Two: Season the chicken with salt and pepper and dust with flour. Cook in a skillet with olive oil, turning occasionally for approximately 8 minutes. Remove to a warm plate and tent with foil.

Step Three: In the same skillet, add the onions and garlic. Cook for 5 minutes, add wine and return chicken to skillet. Add tarragon and chicken broth bringing to a boil. Lower heat, simmering 30 minutes, turning chicken every 10 minutes until cooked through. After 30 minutes, remove chicken to a plate and finish the sauce before serving.

Recipe adapted from FoodNetwork

TARRAGON CHICKEN WITH GREEK MASHED POTATOES | Yield: 6 servings | Total Time: 1 hr. 15 min.


1/4 C olive oil
4 1/2 lbs. chicken (one fryer chicken cut up, or chicken breasts)
kosher salt and freshly ground black pepper
flour for dusting

1 1/2 C cipollini or pearl onions (fresh or frozen)
4 cloves garlic, minced
kosher salt and freshly ground black pepper
1 C white wine, such as Sauvignon Blanc
3 C low-sodium chicken broth, plus 1/3 C
1/2 C chopped fresh tarragon leaves, plus 2 Tbsp
4 oz sliced mushrooms (about half a box)
2 Tbsp flour
2 Tbsp unsalted butter

In a large saucepan, heat oil over high heat. Season the chicken with salt and pepper, to taste, and dust with flour. Cook the chicken, turning occasionally, about 8 minutes. Transfer chicken to warm plate and tent with foil.

Heat the same pan used for chicken over medium-high heat. Add the onions and garlic, season with salt and pepper to taste. Cook, stirring frequently, about 5 minutes or until softened. Increase heat to high and add wine, scraping browned bits from the bottom of the pan with a wood spatula. Return chicken to the pan, add 3 C broth and 1/2 C chopped tarragon, bring to a boil. Reduce heat to a simmer, cover the pan and cook 30 minutes, turning chicken every 10 minutes. Transfer the chicken to a warm plate tented with foil before finishing the sauce.

To finish the sauce: Whisk together 1/3 C chicken broth and flour in a small bowl. Add to saucepan, whisking to combine. Brink sauce to a simmer and cook uncovered, about 10 minutes, or until thickened. Stir in mushrooms and butter and season with salt and pepper to taste. Add chicken back to saucepan. Serve over Greek mashed potatoes and garnish with tarragon.

6-8 Yukon gold or red new potatoes, large chunks (about 3 C)
1 6 oz. container plain Greek yogurt
2-3 Tbsp butter
1 tsp kosher salt
3-4 Tbsp minced parsley

Wash and cut the potatoes into large chunks. Bring a large pot of salted water to a boil. Add potatoes and boil for 20-25 minutes or until soft. Drain water. Using a potato masher, mash potatoes. Add Greek yogurt, butter, parsley and salt. Serve warm with tarragon gravy spooned over the top.

Do you have a favorite recipe that used tarragon?

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