Texas has had a lot of influence over its history. The french settled in the northern eastern section of Texas and influenced our cuisine through the our neighbors from Louisiana. Now most associate the spicy and stew like qualities that the Cajun food is known for but it is not all the french food has to offer here. I tend to associate french cooking with Tarragon than any other spice due to its licorice like taste and uniquely classic flavor.
Growing up with Parents who felt that you must taste everything, hate nothing and be grown up in your taste, I was introduced early to the spice of Tarragon. It was not unusual to find Tarragon in a white wine vinegar bottle in my house growing up. It was always served with lamb along with mint jelly or chutney. Every once in a while I can find it fresh at the grocery store or at a plant shop but usually resort to using McCormick’s Tarragon Leaves.
It is funny how you grow up and find out that your parents, who admired taste over healthy, were actually serving you a very healthy and diet balancing herb. Tarragon is high in potassium and Vitamin A. It apparently has been an additive to many “snake oil” cure all remedies and “old wives tales” cures in history. They may have been on to something even though it was not known.
- 2 tsp plus 1 Tbs olive oil
- ¼ large onion, minced
- 5 Tbs all-purpose flour
- 1 Tbs fresh tarragon leaves, chopped or ½ tsp dried tarragon
- 1 tsp salt
- 4 large bone-in chicken breast or thighs (2.5 pounds), skin removed
- 1-1/2 cups chicken broth
- In a large skillet, heat 2 tsp olive oil over medium heat.
- Add onions and cook until translucent and lightly browned.
- With a slotted spoon, transfer onion to a bowl.
- On a plate or wax paper, mix 3 Tbs flour, tarragon, salt.
- Coat Chicken with flour mixture
- Add remaining 1 Tbs of olive oil to skillet and heat until very hot.
- Add chicken breat and cook unitl golden brown, turning once. I usually try to adjust heat so that the chicken cooks 8 minutes on both sides.
- Make sure the at the juices run clear through the thickest part of the chicken. If necessary pierce with a tip of knife. Transfer chicken to 4 dinner plates.
- In a small bowl mix the remaining 2 Tbs of flour and chicken broth together. Add broth mixture and the onion to skillet; heat to boiling over high heat, stirring to loosen any brown bits from bottom of the skillet. Pour sauce over Chicken.
I think you will find that the men in your life find this recipe to have the essentials to their taste buds (fried, hearty, tasty, and with gravy). I have found that the family really likes to have the variety of spice and my four boys could never get enough of this recipe. My husband request it for Father’s Day every year.
I like to serve this dish with mash potatoes, french green beans and a nice white wine.