Would you believe this was our first time cooking with fresh tarragon? It's true. Not that we've been avoiding it, but we're more accustomed to dishes that call for fresh parsley or cilantro.
It was a pleasure to discover what fresh tarragon can do.
This is a recipe adapted from a Real Simple slow cooker meal. We do not heart our slow cooker. We want to heart it, but we haven't been able to make it work for us.
But this chicken, with the cream and the wine and the leeks...this works for us.
Rating: Truly 1/2 assed (Simple, but not ridiculously so)
Here's what you need and how you do it
1 pound baby new potatoes (red skins work too)
8 small skinless chicken thighs or 3 boneless, skinless chicken breasts
2 leeks (white and light green parts), sliced
1 cup dry white wine
1/8 cup flour whisked into a few Tablespoons of water
1 cup frozen peas or frozen edamame (soy beans)
1/3 cup heavy cream
1 Tablespoon fresh tarragon, chopped
Place the potatoes on the bottom of a dutch oven or large saucepan. Add the chicken, leeks, wine and 1 teaspoon salt.
Cook on medium-low heat until the chicken and potatoes are tender (about 45 minutes).
Transfer the chicken and most of the potatoes to a plate. Using a fork, smash the remaining potatoes into the cooking liquid. Then add flour/water mixture to thicken.
Add the peas or edamame and cream. Add chicken back to pan and cook until heated through.
Sprinkle with tarragon and serve.
For a printable version of this recipe, click here.