SOMETIMES YOU’VE TO TAKE TO THE ROOF! ##CHICKEN IN TARRAGON/LEMON SAUCE

It is amazing how a few simple ingredients can transform a mundane dish to a completely enticing one. I do think I consume chicken a million and one ways. I confess, my diet is made up the beloved poultry quite a few times per week. But, after a while one can get a tad weary of something well-loved.

It’s like a relationship, one has to spin the ‘old thing’ and make it seem like  new with the incorporation of a few  tricks. On a clear and beautiful night, instead of being in the same usual spot, one can surprise a mate, be a little risky and take to the roof all dressed in something rather out of character. You never know what can happen? It could be a thrill as well a neighbor could call the authorities.

Anyway guys, seems like I’m going a wee bit off on different tangents; let me get back to the subject of poultry. So, I wanted to bring my chicken thighs to another level…something to wake up my palate and get me excited. Fetched me a few bone-less and skin chicken thighs at the store. Wasn’t too sure what I was going do with same.

I made my way over to the herbs and garnered some parsley and thyme. But then, my fingers brushed on a package of tarragon and it hit me. I saw it somewhere on television recently. I decided to replicate (well, my version). Thus, I went to work.

I got back to my kitchenette and brought forward my cast iron skillet. Before that, I pounded my thighs with my mallet so as to thin them out to shorten cooking time. I seasoned with salt and pepper to taste along with crushed garlic and a dish of balsamic vinegar.

After about an hour, I removed crushed garlic from chicken and immersed them in my cast iron skillet along with tarragon.

CHICKEN THIGHS COOKING IN CASTE IRON SKILLET
CHICKEN THIGHS COOKING IN CAST IRON SKILLET
CHICKEN SIMMERING TARRAGON/LEMON SAUCE
CHICKEN SIMMERING TARRAGON/LEMON SAUCE

The flavors were intoxicating as they enveloped my space. Moreover, the balsamic vinegar provided a sweet/tart way which aided in browning and caramelizing my thighs. At this point I added a splash of Chardonnay wine I had on hand. All the bits were scraped from the bottom of the pan and integrated to make a tasty sauce. Then, I tossed in a half of a roughly chopped onion, thyme and a squeeze of fresh lemon along with a few teaspoon of water. Hmmmmm, my thighs were in heaven.

In approximately fifteen to twenty minutes my thighs were all done. I served them with roasted baby zucchini with reduced balsamic vinegar and rice fritters. Of course, I reserved a glass of white stuff (Chardonnay). Salud to the chicken dish!!

TARRAGON/LEMON CHICKEN SERVED WITH ROASTED BABY ZUCCHINI/RICE CAKES
TARRAGON/LEMON CHICKEN SERVED WITH ROASTED BABY ZUCCHINI/RICE CAKES

 

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