Got a chicken. Got some tarragon. Any new ideas?

[Robin Garr]

I think chicken and tarragon are a wonderful pair, and our tarragon patch is calling out to me tonight, as is a fine bird from the Smart Chicken folks.

The usual suspects, though - a simple fricassee with lots of tarragon, or a tarragon-scented bechamel over cooked bird - seem kind of same-o tonight.

I've also got a bunch of freshly picked asparagus that will play into dinner in some way, even if it's just a side dish.

I'll probably start cooking in an hour or so. Anyone got any creative ideas to throw my way between now and then?

I like to make a Tarragon-Dijon sauce. Really very simple. Season the cut up bird with salt and pepper, brown it and transfer to a pan w/chopped shallots to finish in the over, perhaps with a bit of white wine in the bottom to prevent burning.

Saute minced shallot in butter in the pab you used for browning. Degalze with stock. Add Dijon mustard and heavy cream. Stir. Adjust salt and pepper. Just before serving, add plenty of minced tarragon. Pour over the roasted chicken.

A dining partner at a restaurant last night had chicken with a sauce that sounds very much like this one, and she said it was fabulous.

One that we've used a lot recently, is mushroom and tarragon which is a great match (and no less so if chicken is there as well).

[Robin Garr]

Thanks, all! Ian, great idea, but I'm out of mushrooms, doggone it. Bernie's idea sounds splendid, but like my bechamel option, on the traditional side. I keep feeling that if I can think hard enough I'll come up with something more outside-the-box. Still, dijon and cream ... or maybe dijon-accented bechamel ... definitely some ideas to work with here.

I'm a huge fan of tarragon citrus sauces. I'd probably make a reduction pan sauce with (hopefully fresh) orange juice and/or apricot jam after deglazing the pan with white wine. Add oj and reduce, add the tarragon and reduce, finish with butter.

Fred

I'm going to vote with Fred: tarragon and apricots/peaches (or some other yellow pit fruit). Use a splash of Grand Marnier. Treat it as an herbal bigarade over a simply roasted bird.

So what did you make Robin? You got some wonderful suggestions!

I know I am too late but I used to make poached chicken with tarragon served with a mustard hollandaise sauce.

I also love to put tarragon in my chicken salad.