It’s Secret Recipe Club time again!! This month, I was assigned Danielle’s blog, Mostly Food and Crafts. Danielle is a stay at home mom (like me) who loves to cook and craft with her kids (also like me). After reading through her blog, I have a feeling that if we lived in the same state, we’d probably get along fabulously. I spent quite some time perusing her recipes (and crafts… but this is a cooking event), and eventually decided upon this awesome recipe for Tarragon Chicken.
I was pretty excited to find a method for quick-roasting garlic, as it’s one of my favorite things ever, and even more excited that it worked wonderfully. I also don’t have much experience with tarragon (that I know of) so I was looking forward to trying something new.
We truly enjoyed this meal. I think it’s safe to say that most people make chicken for dinner more often than any other meat, so it’s always nice to find a new way to prepare it. I don’t often make pan sauces when I make chicken but this recipe has me convinced that I should do it more often.
Tarragon Chicken with Quick Roasted Garlic – slightly adapted from Mostly Food and Crafts
- 5 Large Garlic Cloves, unpeeled
- 6 Boneless Skinless Chicken Thighs
- 2 Tbsp. Butter
- 3/4 Cup Dry White Wine
- 1/2 Cup Chicken Stock
- 2 Tbsp. Fresh Tarragon, chopped
- 2 Tbsp. Half and Half
Heat a skillet over medium heat and add the garlic. Cook, turning occasionally, until it starts to brown and is tender when pierced with a fork, about 10 minutes. Remove from pan and allow to cool.
Salt and pepper the chicken, to taste. Heat the butter over medium-high in the same skillet used to cook the garlic. Add the chicken and cook until browned, about 4-5 minutes per side. Transfer to a plate and set aside.
Peel the garlic and return to the skillet. Add the white wine and allow to cook until reduced by half, about 5-8 minutes. Using a fork or potato masher, mash the garlic in the wine. Add the chicken stock and tarragon, reserving a small amount for garnish, and simmer again until reduced by half, about 3-5 minutes. Add the cream and stir into the mixture until a sauce-like consistency is attained.
Return the chicken, along with any accumulated juices, to the skillet and simmer to heat through, turning occasionally, about 2-3 minutes.
Serve the chicken with the sauce spooned over the top.