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Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the water, soup, lemon juice, tarragon and black pepper in the skillet and heat to a boil. Stir in the rice. Return the chicken to the skillet. Reduce the heat to low.
4 bone-in, skin-on chicken breast 2 tbsp canola oil kosher salt and freshly ground black pepper Preheat the oven to 475°F. On the stovetop, heat a large cast-iron skillet over high heat. While ...
Transfer to a bowl, season with salt and pepper and refrigerate until chilled, about 2 hours. In a small bowl, mix the crème fraîche with the chopped tarragon and season with pepper. Ladle the ...
1 tablespoon salt, plus more for seasoning 1 (9-ounce) package fresh fettuccine or homemade tagliatelle 8 ounces Dungeness or blue crab meat, picked over (about 1 1/2 cups)
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Tarragon is one of the four fines herbes of French cooking and is particularly suitable for chicken, fish, and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised tarragon sprigs are steeped in vinegar to produce tarragon vinegar. Pounded with butter, it produces an excellent topping for grilled ...
Auguste Escoffier and other sources [2] call for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon, and crushed peppercorns (later strained out). [8] Alternatively, the flavorings may be added to a finished hollandaise (without lemon juice). Joy of Cooking [9] describes a blender preparation with the same ingredients.