I wanted to perk up and enhance my chicken drumsticks in a huge way without incorporating too many ingredients. Moreover, time was against me and I desired a dish that would tantalize my taste buds, but yet easy and quick. I didn’t have to venture far. All roads led me to my herb of choice which happened to be tarragon.
It had been sometime since I’ve infused tarragon in my dishes.The beauty about this herb is that its very accessible and quite inexpensive. The taste is bittersweet and provides a distinctive taste to stews, chicken, fish and tomato dishes. Love the herb in a fish dish and incorporated same with a whole snapper meal the past week-end.
Thus, I was super-excited to continue ‘rocking’ this bold and tasty herb. I marinated chicken drumsticks with salt, black pepper, crushed garlic and a dish of balsamic vinegar for approximately four hours. I was still on a rustic route so I grabbed hold of my cast iron skillet.
In hot cast iron skillet, a drizzle of canola oil was added. Chicken was brought to room temperature, garlic removed and chicken dried with paper towel. This was seared on medium to high heat on both sides with tarragon and thyme added for flavoring of oil.
A splash of water was added along with a few slices of lemon. Then, skillet was placed in a heated 375 degree oven for roasting for approximately 45 to 50 minutes turning once.
The lemon, garlic and tarragon married very well leaving a very succulent and mouth-watering sauce. I served drumsticks with vine-ripe tomatoes and finely chopped tarragon leaves along with a splash of red wine vinegar, pinch of sugar, salt, and black pepper.
A serving of left-over creamy polenta became part of the meal.
I was in heaven.