Welcome to Cooking with Chef Jeff
Hi and welcome to my blog. Here you'll find meal ideas that are made from primarily whole natural foods. I try not to use any sugar or sweetener in any of the recipes. At the bottom of the page, you can see a list of the cookbooks that I use. I do vary some from the cookbooks, usually not a whole lot. Feel free to read along and even post some ideas/comments to help me to improve in the kitchen.
Wednesday, April 13, 2011
Tonight was Tarragon Chicken. A fantastically simple, yet wonderfully tasty dish. Half way through the meal all the forks were on the table and it was finger lickin' good. Throw in some green beans topped with bacon and cooked in bacon grease and you have a wonderful meal.
1 cut-up broiler-fryer
2 tbsp butter
3 tbsp dried tarragon
1 clove garlic
1/2 cup dry white wine
1. Melt butter in BIG frying pan over your biggest burner.
2. Brown the chicken so that all sides are brown but do not cook through or it will be dry.
3. Pour off the fat (if you want to. I didn't and although the chicken was not crispy, it was soooo good).
4. Scatter tarragon on the chicken, crushing some to release flavor, salt and pepper as desired, add the clove of garlic (crushed) and the wine.
5. Cover skillet, turn to low, and simmer for 30 minutes. Rotate and flip the chicken every 10 minutes and spoon some of the liquid onto the chicken when you rotate it.
From Dana Carpender 500 LC Recipes Cookbook