Posts Tagged ‘tarragon’

Unrecipe of the Week: Chicken in Tomato Tarragon Sauce

February 1, 2016

Lately, I am facing the ultimate dilemma; trying to eat clean, and longing for something warm, hearty and a little more comforting. When I saw a photo of this on the New York Times cooking site, I knew I had to try it. It was quick, healthy and full of flavor, taking those boring chicken breasts to a better place. The sauce is good enough to eat with a spoon, and was perfect over pasta for the non-carb deprived members of the family. This one may become part of my regular dinner rotation this winter!

Photo via The New York Times

Photo via The New York Times

Chicken Breast In a Tomato Tarragon Sauce: (adapted from Pierre Franey)

Heat olive oil in a saute pan, and add 4 skinless, boneless chicken breasts. Season with salt and pepper and saute for about 3 minutes on each side to brown, turning often.

Add a large diced shallot or two, and a few diced garlic cloves to the pan and saute quickly. Add a handful of chopped fresh tarragon (or 2 teaspoons of dried tarragon), 1/4 cup of red wine vinegar, 1/4 cup of drained capers, 1 cup of dry white wine and a couple of big squirts of tomato paste. Bring to a boil and reduce the heat to a simmer.  Add a can of drained, chopped tomatoes(or pureed tomatoes for a saucier dish), and continue to simmer covered, for about 8-10 more minutes. Serve over pasta or zucchini noodles and enjoy!

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Unrecipe of the Week: Mustard Chicken

March 13, 2013

This is a great weekday dish, that is full of flavor and quick to prepare. While butter and cream can make it extra delicious, a lightened up version using olive oil and half and half tastes pretty yummy too! Pick your degree of richness, and your fresh herb of choice, because hey, that’s why we call it an “unrecipe”.
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Chicken Breasts With Mustard Sauce

Season boneless, skinless chicken breasts with salt and pepper and saute them in olive oil or butter ( or a combination of the two) on both sides, until browned and cooked through. Remove from the pan and place the chicken in the oven to keep warm.

Add a chopped shallot to the pan and saute until transparent. Scrape the shallots and the brown bits from the bottom of the pan, and sprinkle it with flour.  Stir the flour until blended, and add about 3/4 cup chicken broth, 1/4 cup half and half or cream, and about a 1/2 cup white wine (or champagne if you happen to have some open!) and whisk, allowing the mixture to thicken, but stay smooth and lump free. If it gets too thick, add more wine or broth. Mix in a couple of tablespoons of dijon mustard, and some fresh herbs of your choice. Tarragon, thyme or rosemary are all good options. Put the chicken breasts back into the pan, and allow to simmer for a few minutes to start to absorb the flavors of the sauce.
Place the chicken on a plate, and pour the sauce over it. Garnish it with a sprig of fresh herbs if you are feeling fancy, and enjoy!

photo: Glasshouse Images

Unrecipe of the Week

July 2, 2012

Last weekend, I went to the Farmer’s Market and was seduced by the display of multicolored radishes. What does one do with radishes, other than eat them raw, you might ask? I roasted them. The flavor was unexpectedly unique. They softened and resembled a turnip or another milder root vegetable, with a slightly caramelized exterior. While I used tarragon for flavoring, almost any herb would do. Next time, I will try a balsamic glaze. It seems no matter what you do, the result will be a unique new twist on a rarely explored vegetable.

Roasted Radishes:

Heat the oven to 450 degrees. Put a roasting pan in the oven until it’s hot.

Clean the radishes, and toss them in a little olive oil, salt and the herb of choice. I used tarragon.

Place the radishes in the hot pan and return it to the oven. Shake the pan ever few minutes, and roast until they are softened and blistered, about 15-20 minutes, depending on the size of the radishes.

Sprinkle with a little more salt and olive oil if needed and enjoy!!

A Delicious Summer Dinner

July 1, 2012

Here it is… our fresh, local and incredibly simple dinner!

Grilled shrimp, brushed with  a puree of garlic, basil and oil :

Tomato salad with torn fresh basil, salt, pepper, olive oil and a squirt of lemon juice:

Oven roasted radishes, with a hint of tarragon:

It just goes to show you that fresh, pure food doesn’t take much else to turn it into a healthy and  delicious meal!

All this great food and what do you think Miss B ate?

I guess there is no accounting for taste!

photos: Spencer Jones / Glasshouse Images


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