by Heather Schmitt-Gonzalez / Sunday, March 23, 2014
I can still remember planning my meals. I don't remember making many casseroles back then. And I rarely used my slow-cooker. Which is odd, because both of those methods make for somewhat easy "beginner" dishes. Instead, I almost always chose either a roast (chicken, beef, pork) or a dish that involved the searing of a piece of meat in a pan and deglazing with wine, or some other sort of liquid. But usually wine.
I think sides were always some sort of potato and a veg. Probably a loaf of bread hanging around, too. And the funny thing is, those dishes were always a success. Some of my favorites were Ham Steaks in an Orange glaze, Chicken with 40 cloves, Burgundy Beef tips, Pork Chops in Rosé, and Tarragon Chicken. I don't remember ever not liking anything.
All of those meals remain some of my favorites today. I've made Tarragon Chicken countless times over the years. I usually use chicken breast, but sometimes I use chicken tenders (like pictured here), or even a whole chicken (slightly different method). I've used vermouth, absinthe, and white wine as the liquid in the recipe, but today's version was made using Gallo Family's Sweet White Blend. Piled high on a platter of asparagus and smothered in that flavorful sauce that brings back so many memories, it doesn't get much better.
- 4 teaspoons olive oil
- 2 cloves garlic, peeled & smashed
- 4 scallions, thinly sliced
- 1 teaspoon dried tarragon
- 2 lbs chicken breast or breast tenders
- 2/3 cup white wine
- 1 teaspoon sea salt
- 1 cup heavy cream
- ground white pepper, to taste
- 1-1/2 tablespoons chopped fresh tarragon
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.