My paternal grand-parents had a huge (OK, maybe not HUGE but it did look very big to me at the time) tarragon bush in their garden in Burgundy. There was more tarragon in this garden that we could all eat and somehow, despite long cold Winters, it always came back for us in the Summer.
We would use tarragon to flavor the sauce vinaigrette (made with Dijon mustard, évidemment!) in our salades but as well as with cooked dishes.
At home these days, I use it in pretty much every salad I make or in some hummus or other dips that we eat for apéritif or just with the rest of the meal. I recently made this Poulet a l'estragon and would encourage you to make it if you don't know how to use the tarragon you bought the other day or that your neighbor gave you!
There are different versions of this dish - you could omit the crème fraiche is you wanted to keep it on the lighter side or if you are serving it with green beans or other vegetables that do not call for a sauce (as opposed to rice or potatoes which is what most French people would eat it with.) Some people add tomato paste in the sauce - nothing that I remember from cooking it with my grand-mother but why not... I will leave it it up to you do improvise... Bon Appétit!
- Chicken (here again, you can decide if you want to use a whole chicken cut in 1/8 or if you'd rather use only chicken breasts)- White wine (1/2 cup or 125ml)- Chicken stock or water (1 cup/250ml)- Shallots (minced) - I like them a lot so I use at least 4 or 5 depending on size- Tarragon (at least 3 sprigs and 2 Tbs chopped tarragon as well)- Creme fraiche (optional)- Olive oil, salt and pepper- Salt & Pepper
In a pan, warm olive oil and brown the chicken to your liking. Set aside and réserve In the same pan, saute the shallots in olive oil until they are golden. Add the white wine and deglace the pan. Simmer until white wine redues Add chicken stock (or water) Add tarragon sprigs Add the chicken back and simmer until the chicken is fully cooked (you can use a lid to ensure the sauce does not all evaporate) Take the chicken out and place it in the oven to keep it warm Add the crème fraiche in the pan over high heat and fresh chopped taragon - stir and bring to a boil. Adjust salt and pepper to taste. Pour over chicken and serve.