Tarragon Chicken With Fall Vegetables A La Chris
Jacob Bailey
Chris, Bryan and I just made this delicious dish using many CSA items. Here's what we did...
Ingredients
- 2 chicken breasts
- 4-5 carrots
- 3 cups spinach
- 1 head broccoli
- 2 tablespoons butter plus half stick of butter
- 1 cup white wine
- 3-4 cups chicken stock
- 1 tsp *marmite optional (Chris favorite new ingredient- get some and use it in stews and soups)
- Tarragon, preferably fresh, but we use dried
- Salt to taste
- Rice of choice
Directions
Cut chicken breasts into four strips, brown each side in saute pan with butter, 3-4 minutes per side, salt while cooking. Reserve chicken breasts. Cut carrots in 1 inch cylinders. Using same pan, add chicken broth, 1 cup white wine, 1/4 cup sherry vinegar, 1/2 tablespoon marmite, cook for 5 minutes until slightly reduced. Add carrots to broth, cook for 5-6 minutes until barely tender, add salt while cooking. Add broccoli florets, allow contents to steam for three minutes, careful not to overcook. Remove from heat. Begin roux in new saute pan. Melt butter, add 2 tablespoons flour, stir constantly to prevent clumps for at least 3 minutes. Pour roux into vegetables. De-glaze roux pan with 1/2 cup white wine, stir and scrape, add contents to roux and vegetables. Turn combined contents to low, add chicken, mix cover and cook ON LOW for 3-5 minutes until just bubbling. Add spinach to mixture until just wilted. Serve over white or brown rice.
*Marmite is a yeast extract that chemically hits the same flavor receptors as MSG; some say it has great umami- or a rich savory taste. Eat it on toast with butter or put small amounts in richer stews, crockpot recipes, potroasts or sauces.