Posted on June 06, 2014 by Anne Milneck | 0 comments
Tarragon is an herb that can be a little limiting because of its very distinctive, licorice-like flavor. But in the right settings, its flavor can be subtle and the perfect touch. We love tarragon in rich dishes like this one because it helps lighten the heaviness from the cream. Our Savory Steak and Chop boasts a nice blend of tarragon with savory flavors. It works well for seasoning the chicken and the dish during the cooking process. A little extra tarragon is added just before serving—you can use fresh or dried.
1 chicken, cut into 8 pieces
1 oz Savory Steak & Chop blend
2 Tbl All Natural Avocado Oil
1 Tbl unsalted butter
4 shallots, trimmed, peeled and julienned
1/2 cup white wine
2 cups chicken stock
2 Tbl tomato paste
1/3 cup heavy cream
2 tsp fresh tarragon or 1 tsp dried tarragon for garnish.
Season the chicken with Savory Steak & Chop Blend. Heat a dutch oven over medium-high heat and add the All Natural Avocado Oil. Add 1/2 of the chicken, skin side down, and brown. Move to a plate and brown the other half of the chicken. Move to a plate. Add the butter and shallots. Saute until golden. Add the white wine to the pan and reduce while stirring and scraping any bits from the pan. Reduce the wine by at least a half. Add the chicken stock and tomato paste. Place the chicken back into the pan, skin side up, and bring to a boil. Reduce to a simmer. Place a lid on the pan and simmer until the chicken is tender and cooked through—about 20-30 mins. The juices should run clear when pierced with a fork.
If desired, heat the broiler in the oven. Remove the lid from the pan and place the pan under the broiler to crisp the skin. Remove the chicken to a platter. Place the pan over medium and add the cream. Stir and allow to simmer. Taste and adjust the seasonings with salt and pepper. Serve the chicken over rice with the sauce. Garnish with fresh or dried tarragon.
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