This fast version of the French classic Polet A L’estragon will remind you of proper, old-fashioned comfort cooking.
2 tsp. garlic flavored olive oil
2 fat or 4 skinny scallions, sliced
1/2 tsp. dried tarragon
2 chicken breasts, skinless and boneless
1/3 cup white wine or vermouth
1/2 cup heavy cream
2 tsp. chopped fresh tarragon
Heat the olive oil in a small skillet or Dutch oven that has a lid and in which the chicken will fit snugly. Add the scallions and dried tarragon and stir for a minute. Season the chicken and place in the pan, curved side down. Cook for 5 minutes, watching that the scallions don’t burn – if they begin to, scrape them up and place them on the chicken.
Turn the chicken over and add the wine or vermouth. Let it bubble a bit, then put on the lid, turn the heat down and leave to simmer gently for 10 minutes, or until the chicken is cooked through.
Remove the chicken from the pan. Bring the remaining liquid to a boil, then stir in the cream and bubble into a sauce. Pour the sauce over the chicken and sprinkle with fresh tarragon to serve.
This bright and flavorful supper dish will delight everyone. It’s just the right mix of cinnamon-scented chicken, tender rice and toasted nuts.
4 chicken breasts, cut into bite-size pieces
3/4 cup plus 2 tbs. whole milk yogurt
juice of 1/2 lemon
1/4 tsp. ground cinnamon
1/2 tsp. saffron threads
1 quart chicken stock
1 tbs. butter
2-3 tbs. peanut oil
2 1/4 cups basmati rice
3-4 cardamom pods, bruised
juice and zest of 1 lemon
1/4 cup cashew nuts
1/4 cup flaked almonds
2 tbs. pine nuts
3-4 tbs. shelled pistachios, splintered
small bunch fresh parsley, chopped
Marinate the chicken pieces in the yogurt, juice of 1/2 a lemon and cinnamon for about an hour. Soak the saffron thread in the chicken stock.
Over a medium heat in a large pan with a lid, melt the butter with 1 tbs. of the oil and add the rice, stirring to coat until glossy. Pour in the chicken stock, add the cardamom pods, lemon juice and zest, then bring to a boil. Clamp on the lid, reduce the heat to low, and cook for 10-15 minutes, until the rice is tender and the liquid absorbed.
While the rice is cooking, shake the excess yogurt off the chicken. Heat the remaining oil in a skillet and cook the chicken until done. If the skillet is not large, do this in batches so that the chicken browns and does not braise.
In a small skillet, add the cashews, almonds and pine nuts. Toast over a low heat until they just become browned. Remove from the skillet.
When the rice is done, fork it through and add the toasted nuts and the parsley. Stir in the chicken and transfer to a large bowl. Sprinkle with the pistachios to serve.