Tarragon

 

Artichoke and Black Olive Chicken

Ingredients

 

 

 

 

4 bone-in chicken breast halves

6 chicken drumsticks

2 (6.5 ounce) jars marinated quartered artichoke hearts, drained

1 (15 ounce) can black olives, drained

1/2 cup dry white wine

1/2 cup chicken broth

1 tablespoon chopped fresh tarragon

salt and pepper to taste

Directions

 

 

1

Preheat oven to 350 degrees F (175 degrees C).

2

Place chicken breasts and drumsticks in a 9x13 inch baking dish, bone side down. Spread artichokes and olives around chicken, then mix wine and broth together in a small bowl and pour mixture all over chicken. Sprinkle with tarragon and season with salt and pepper to taste.

3

Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through (juices run clear) and browned

Chicken in a tarragon sauce

Ingredients

 

 

 

1 (3 pound) whole chicken, cut into parts

1 cup all-purpose flour

salt to taste

ground black pepper to taste

2 tablespoons vegetable oil

1 onion, chopped

3 cloves crushed garlic

1 tablespoon chopped fresh tarragon

1 3/4 cups dry white wine

1 tablespoon cornstarch

1/4 cup water

1 tablespoon sour cream

Directions

 

 

1

Coat the chicken pieces in flour.

2

Heat the oil in a large saute pan. Brown chicken on all sides in the oil, and remove from pan.

3

To the oil remaining in the pan, add the onion. Fry lightly for 2 minutes, then add the garlic. Deglaze pan by stirring in the wine, which should lift off the residue of the flour from the bottom of the pan. Add the tarragon, and salt and pepper to taste. Return the chicken to the pan. Cook over low heat for about 45 minutes, or until the chicken is well done.

4

When ready to serve, thicken the sauce with a cornstarch and water mixture; often this is not necessary as the initial flour coating thickens it naturally. Stir in the sour cream.

Creamed carrot strips

Ingredients

 

 

 

3/4 cup water

1 cube chicken bouillon

1 pound carrots, peeled and julienned

2 tablespoons butter

1 cup chopped celery

1 (4.5 ounce) can mushrooms, drained

1/4 cup chopped onion

2 tablespoons all-purpose flour

1/4 teaspoon salt

1 Tablespoon Fresh or teaspoon dried tarragon

1 dash black pepper

2/3 cup milk

Directions

 

 

1

Heat water in a large saucepan over medium-high heat. Dissolve bouillon in hot water and add carrots; cover and boil gently for 10 minutes.

2

Meanwhile, melt butter in a large skillet over medium heat. Saute celery, mushrooms and onion until tender. Stir in flour, salt, tarragon and pepper. Gradually stir in milk and carrots with the broth they were boiled in.

3

Cook over medium heat, stirring occasionally, until mixture comes to a boil and thickens.

Creamy Chicken and corn

Ingredients

 

 

 

1 cup couscous

1 1/8 cups boiling chicken stock

water to cover

2 tablespoons butter

4 skinless, boneless chicken breast halves

2/3 cup heavy whipping cream

1/2 cup sweet corn

2 tomatoes, chopped

1/4 cup fresh chopped tarragon

salt and pepper to taste

1/2 lemon, juiced

Directions

 

 

1

Put the couscous in a small saucepan. Add 1/2 of the boiling chicken stock and enough water to cover. Simmer for 3 minutes, remove from heat and set aside.

2

In a large skillet or wok, heat the butter/margarine until it sizzles. Add the chicken breasts and saute until lightly browned. Add the other 1/2 of the chicken stock and the cream and heat gently until just boiling. Mix in the corn, tomatoes and 1/2 of the fresh tarragon. Heat through for 1 minute and season with salt and pepper to taste.

3

With a fork fluff up reserved couscous. Add a handful of tarragon and the lemon juice. Salt and pepper to taste. Spoon the couscous and chicken onto serving plates and garnish with the remaining tarragon.

Fresh Spinach and Tarragon Salad

Ingredients

 

 

 

1 bunch spinach, rinsed and torn into bite-size pieces

2 eggs

5 slices bacon

1/2 cup vegetable oil

2 tablespoons red wine vinegar

1 teaspoon white sugar

1/2 teaspoon salt

1/2 Tablespoon Fresh or ½ teaspoon dried tarragon

1/4 teaspoon ground black pepper

Directions

 

 

1

Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool, peel and chop.

2

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

3

Combine the spinach, egg and bacon.

4

Whisk together the oil, vinegar, sugar, salt, tarragon and pepper. Pour enough dressing over salad to coat; toss and serve.

Lemon WOW cake

Ingredients

 

 

 

1 (18.5 ounce) package yellow cake mix

1 (3.5 ounce) package coconut flavored instant pudding mix

1 Tablespoon Fresh or 1 teaspoon dried tarragon

1 cup lemon-lime flavored carbonated beverage

1/3 cup lemon juice

4 eggs

2/3 cup vegetable oil

Directions

 

 

1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

2

In a large bowl, stir together cake mix and pudding mix. Crumble the dried tarragon into a fine powder and mix with the cake and pudding mixture. Make a well in the center and pour in lemon-lime soda, lemon juice, eggs and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.

3

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Lettuce and Tarragon soup

Ingredients

 

 

 

1/4 cup unsalted butter

2 leeks, chopped

1 clove garlic, finely chopped

4 cups chicken broth

2 teaspoons salt

1 head romaine lettuce - rinsed, dried, and chopped

1/4 cup chopped fresh tarragon

salt and pepper to taste

Directions

 

 

1

Melt the butter in a medium saucepan over medium heat. Place leeks and garlic in the pan and slowly cook and stir 10 minutes, or until tender and lightly browned. Mix in the chicken broth and salt. Reduce heat and simmer approximately 15 minutes.

2

Increase heat to medium low and stir in the romaine lettuce. Cook 5 minutes. Stir in the tarragon. Remove from heat.

3

In a blender, blend the soup until smooth.

4

Return soup to the saucepan and warm over medium heat. Season with salt and pepper to taste.

 

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