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This was very delicious! But it needed some help: more olive oil, more salt and longer simmering time. I went ahead and added my potatoes at step 2 (I had to sub russets for the reds, and I only had dried tarragon - used 1 tsp. and the flavor came through beautifully). Simmering for about 25 minutes produced tender potatoes. I thought the sauce needed a little something more, so I zested a lemon into it. We found that mashing the potatoes on the plate (with a fork) and then spooning the sauce/drippings over each serving enhanced the eating experience! Pretty and flavorful, with the minor adjustments mentioned. Served with steamed broccoli and cauliflower, and super crunchy multigrain bread. Very, very good!

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vrvrvr September 23, 2012
Braised Chicken With Red Potatoes and Tarragon Broth