Tarragon Chicken

It’s the last day of chicken week! And to recover from all that chicken, next week i’ll be posting more dessert recipes! I’m thinking pies.

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(I made tarragon chicken for 15 people, with garlic rice! Just multiply this recipe by 4, and cut the chicken into smaller pieces!)

So here’s what you’ll need for tarragon chicken. (I’m hoping you guys picked up on the fact that most of the recipes have similar ingredients, so the amount of each that you use makes a huge difference flavor wise. Also, by making all of these recipes you’ll get an idea of the impact each ingredient has on your dish!)

1/2 kg boneless chicken fillets, butterflied

1 T vinegar

2 T soy sauce

2 T Worcestershire sauce

1/2 t white pepper

1/2 t black pepper

1 t crushed ginger

1 t crushed garlic

1 t dried tarragon

1 T mustard

3/4 cup cream

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This again, is very simple. No need to marinate the chicken for a long time. Just mix the vinegar, soy sauce, worcestershire sauce and the peppers with the chicken and let it sit for about 5 minutes. In a pan heat about 2-3 T oil, and sauté the ginger and garlic for about a minute, then add the chicken. don’t throw out any left over marinade. You can add it to the sauce later! Cook each piece of chicken for 4 minutes on each side, or until it’s golden brown. Then add the cream, the leftover marinade, tarragon and mustard. The sauce is supposed to be thick, unlike the moroccan chicken, but if you want you can add 2 T water. Taste the sauce and see if it needs more seasoning. Serve with some garlic rice, mashed potatoes and garlic bread!

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I hope you guys enjoyed these chicken recipes! It seems to be the easiest choice for a quick lunch or dinner, and these five recipes will help you get the oohs and aahs at any party! The basic idea behind these recipes is that they’re quick to make, and you don’t need to go out to the grocery store and spend a bunch of money on different ingredients every time you decide to make something. These recipes are also easy to make for a larger group of people. All you have to do is multiply each recipe by however many people you are expecting. Each recipe is good for up to 3-4 people, depending on if you make sides with it or not!

Happy cooking!

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8 thoughts on “Tarragon Chicken

  1. I have tried two of your recipes, both turned out great!
    However, my tarragon chicken turned extremely thick with no gravy, yours seems to be light and liquidy. Any suggestions?

  2. Yes! In the pictures the recipe was multiplied by three, and I put all the sauce on the side so it seems like a lot! The cream is supposed to be thicker, but what you can do it cook it over a lower het so it doesn’t dry up, and add some water. I think I mentioned 2 T water if needed in the recipe.

  3. Loved this! Love love love. I used sweet banana wax pepper juice from a jar instead of white/black pepper and marinated it for like 4 hours. Served with chicken rice. All 4 of my family members LOVED IT! oh also used garlic and ginger powder

  4. Pingback: stuffed sour cream and onion potatoes | Piece of Cake

  5. Pingback: Tarragon Chicken – gazzetta

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