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

TARRAGON/LEMON CHICKEN

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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 CAST IRON SKILLET
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

 

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