lemon tarragon chicken. {grain-free option}

4 September 2011

This recipe is from At Home with Magnolia by Allysa Torey who co-owns Magnolia Bakery in NYC. This book is absolutely fantastic. I have been cherishing & utilizing this book for a few years now. The pages are already starting to fall apart. The recipes are lovely, easy, homey & really all things that are nostalgically American. Not only are the recipes great, but the pictures are wonderful too (who doesn't love great pictures in a cook book?).

This is a favorite in our house--easily I could eat it every week. The recipe is great, so I do not change a thing. Torey suggests to serve it with rice pilaf, but I usually just make broccoli or steamed greens because I find that this dish is on the richer-side.

Lemon Tarragon Chicken.

serves 4

2 TBL butter
1/2 cup finely chopped onion
1/4 cup minced garlic
1 cup chicken stock
1 cup white wine
1/4 cup heavy cream
1/4 cup lemon juice
salt & pepper

1/4 cup flour (or 2 TBL arrowroot powder)
1/4 tsp sea salt
pepper

1 pound boneless chicken cut into chunks (organic or free-range)
olive oil
1 tablespoon fresh chopped tarragon

To make the sauce:

Heat the butter in a medium saucepan over medium high heat. Add the onion and garlic, reduce heat to medium low and cook, stirring occasionally until the onion is very tender (8-10 minutes). Add the chicken stock and wine, raise the heat to medium high and gently boil, uncovered, until liquid is reduced by half, 15 – 20 minutes. Add the cream, lemon juice, salt and pepper to taste, cover, and simmer 5 minutes. Remove from heat and set side.

To make the chicken:
In a gallon size ziploc bag, combine the flour or arrowroot powder, salt and pepper to taste. add the chicken, close the bag, and shake to coat, break up the pieces with your hand if they stick together. Heat the oil in a large skillet over medium high heat. add the chicken and saute until golden brown and cooked through, 5-7 minutes. Pour sauce over chicken, stir to combine and scrape up any browned bits. Stir in tarragon, reduce heat to medium and cook another 2-3 minutes.

happy eatings & cheers!