Skip to main content

French food Friday...Tarragon chicken with mushrooms and chickpeas

recipe and photo from here

Bonjour mes belles,

It has been a lovely sunny week and we have more sunshine on the way.  I seem to have developed a bit of an obsession with chick peas or as they are called in French  pois chiche, they really are delicious and so versatile that you can eat them with almost anything.
As many of you probably already know, tarragon chicken is an all French classic and it is normally served with a creamy mushroom sauce.
This recipe offers a  lighter and fresher version  with a drizzle of a simple yet delicious  tarragon dressing.

SERVES 4
3 tbsp olive oil
8 chicken thighs, bone in
3 banana shallots, thinly sliced
1 x 400g tin chickpeas, drained and rinsed
400g (14oz) fresh girolles, halved
2 star anise
3 cloves garlic, sliced
bunch fresh thyme, leaves picked
tarragon dressing, see method, below
sea salt and black pepper
Heat 2 tablespoons of the oil in a large saucepan or casserole over a medium-high heat. Season the chicken thighs generously with olive oil, salt and pepper and add to the hot pan, skin-side down. Cook for about 6 minutes until the skins are golden brown, moving them once with tongs to stop them sticking to the pan. Turn them over, add the shallots and stir. Add the chickpeas, girolles and star anise and allow the mushrooms to reduce in volume by half, then turn the thighs back to skin-side down. Add the garlic and thyme and let everything infuse for a few moments. The chicken should be cooked through after about 15 minutes in total; the juice should run clear when pierced with a knife. Remove the star anise and serve with some tarragon dressing (below) drizzled on top.

FOR THE TARRAGON DRESSING Grind ¾ tsp chopped garlic to a paste with a little salt, using a large pestle and mortar. Add the following: 6 tbsp chopped fresh tarragon leaves, 180ml (6¼ fl oz) extra-virgin olive oil, 2 tbsp cider vinegar, 2 tbsp lemon juice and ¾ tsp sugar. Taste to check for seasoning. Leftover dressing keeps for 3 days in the fridge in a sealed container, and is also just made for chicken and avocado salads.
 
.....bon appetit à tous, Leeann

Comments

  1. That looks great - I would have loved to win it!! I am always looking for new home decor ideas. I'll be back to read more in the recipe and photo .
    Dining Room

    ReplyDelete

Post a Comment

Popular posts from this blog

French food Friday...Honey Lavender Icecream

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.


By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.


Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning



Ingredients:


1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream

Method:

1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....


About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…