it was a cold and dark night. my collection of cookbooks haven’t been used in ages…food tv became blah…and then she appeared.
maybe it’s her voice. maybe it’s because i haven’t seen her in a while…or maybe it’s the cute dresses and catchy music.
i grabbed her cookbook. i needed help. summer cooking has begun to become boring.
it felt rather restricting (i must admit, so i did add and take away, but most likely because shallots aren’t always on my grocery list and everything i cook has garlic in it). but i kind of liked it. i could zone out. i could relax, i didn’t have to write a thing.
sometimes cooking from a cookbook is just what i need…
my foodie crush reappeared.
my cookbook got a work out….the chicken thighs i had sitting in my freezer were finally used…and the smiles…oh the smiles were the best part.
a meal loved by all. a meal we all agreed on. a meal from a cookbook.
tarragon chicken adapted from laura calder’s french food at home
i’m feeling kind of unconventional today so i am going to stray from my usual thing…change it up…be kind of informal.
because i had thighs handy i used them…feel free to use cutlets or chicken on the bone….the thinner the chicken the less time it takes to cook. chicken on the bone takes more time to cook.
the few things you need for this dinner:
- about 1 1/2 tbl unsalted butter
- about 1 tbl olive oil
- 6 chicken thighs
- salt and pepper
- 3/4 cup white wine
- 1/2 a small onion minced
- 2 garlic cloves minced
- 1 cup of heavy cream
- handful or chopped tarragon and parsley
in a saucepan melt some butter…season your chicken with salt and pepper and brown on all sides. set chicken aside until all prices have been cooked.
when all the chicken is cooked place back in the pan. on a low flame simmer and cook covered for about 20 minutes.
remove chicken and deglaze pan with wine. scrape brown bits. add minced onion and garlic, boil until the wine has reduced and become thickened.
add cream. add the herbs. cook until thickened.
taste the sauce. add salt and pepper if needed. add chicken back to pot and cook for another 2-3 minutes. top with the other half of your fresh herbs.
serve with noodles, serve with salad.
a warm comforting meal to welcome fall.