Cooking with fresh tarragon
Tender, licorice-like tarragon is a classic seasoning in French chicken, vegetable, and seafood dishes. If you love its flavor, feel free to experiment; it’s also great with bacon and even strawberries.
White Wine Coq Au Vin
Chicken stew made with wine is a French classic. We’ve updated our version using white wine for a crisper flavor and we’ve cut the cooking time to make it weeknight friendly.
Recipe: White Wine Coq Au Vin
French Herb Roast Chicken
This dry rub works well with our Ultimate Roast Chicken or Best Last-Minute Roast Chicken recipes because it keeps the skin crisp. Serve with Crispy Roasted Potatoes and Asparagus.
For the French Herb rub, combine 2 tbsp. each coarsely chopped fresh tarragon leaves and chives; set half aside. In step 2, distribute half the chopped herbs in chicken pockets. When chicken comes out of the oven, brush with a small amount of pan juices, then scatter remaining herbs over it.
Recipes:
Bacon and Herbs Mac 'n' Cheese
Homemade mac ’n’ cheese in 30 minutes? It’s true. Creamy and bacon-studded, this dinner is the ultimate quick, comfort food.
Recipe: Bacon and Herbs Mac ‘n’ Cheese
Seafood Salad with Creamy Tarragon Dressing
The lemony mayo, briny capers, and peppery watercress pairs well with a bright, crisp Chardonnay, which offers up its sweet core of fruit to the shellfish.
Green Goddess Chicken Wraps
Wraps are great for many reasons: They’re full of vegetables, they’re portable, and you can use leftover dressing for salad the next day.
Recipe: Green Goddess Chicken Wraps
Herbed Romaine Salad with Strawberries
Strawberries go well with tender herbs like mint and tarragon. Tossed with toasted pistachios, creamy feta, romaine lettuce, and a very light honey-lemon dressing, the berries add bright notes to a refreshing salad.
Sautéed Carrots with Tarragon
This simple side dish pairs well with roasted chicken.
Recipe: Sautéed Carrots with Tarragon
Greens and Herbs Salad with Classic Vinaigrette
Most people tend to be timid about using enough salt in a vinaigrette, but the right amount—which may be different for each of us—really accents salad’s “green” flavors.
