Tender, licorice-like tarragon is a classic seasoning in French chicken, vegetable, and seafood dishes
– March 13, 2013
Photo by Thomas J. Story; written by Elaine Johnson
1 of9Photo by Thomas J. Story; written by Elaine Johnson
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.
Photo by Leigh Beisch; written by Amy Machnak
2 of9Photo by Leigh Beisch; written by Amy Machnak
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.
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.
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.