What's for Dinner, Sun., June 16, 2019

[PJMcK]

6. Chicken Tarragon

The Landlady(!) decided to make Fathers Day dinner for me. When she planted her garden this Spring, she included tarragon in the herb section so this is going to be deliciously fresh.

To make the marinade, mix olive oil, lemon juice, 2 chopped shallots, two minced cloves of garlic and 1full tablespoon of freshly ground tarragon. Put the chicken pieces in and let it sit for a few hours. (You can use a whole shicken but our bird was already cut up.)

Bake in the oven at 375º for an hour and ten minutes. While the chicken is cooking, make the sauce. Heat some chicken stock (3 cups for a whole bird) for a couple of minutes in a saucepan. Blend 1 tablespoon of cornstarch with 2-3 tablespoons of Port or a full-bodied red wine. Mix into the chicken stock and boil at high heat until sauce has thickened. Add a pinch of tarragon and 1 tablespoon of butter.

When the chicken is cooked, pour the liquid over the chicken. Our accompaniments will be wild rice and spinach from the garden and apples for dessert.

I suspect that your RG is correct about grilling if it's done by someone who doesn't know how to grill. Many people don't know how to regulate the heat and that's how meats can get dried out. I also love to grill vegetables. We'd be lost without our grill!


ETA: To be clear, my comment about grilling was not an observation about your RG. It is my opinion about others I've watched manning their grills.