French Tart, this is indeed a very delicious chicken recipe. I must tell you though, that I did make one major change and that was I cooked this in my crock pot (done out of necessity). I know this definitely altered the taste of the recipe and I can't wait to make it again as directed but I must tell you that the family all gave it 5 stars anyway. Since we can not get creme fraiche in any of our little markets here in the deep woods, I blended the little bit of sour cream I had left with an ounce of cream cheese and a pinch of cream to get a smooth consistency that blended well with the lemon juice and chicken broth. It made a very tasty Sunday meal. Thank you for posting this delicious recipe. Made and reviewed for the 39th AUS/NZ Recipe Swap. P.S. I must add that DS said "This is a 200 star recipe! The little leaves are extra tasty!!" referring to the fresh tarragon sprinkled on top of the plated chicken.
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Wonderful FT!
You did not say which nut oil to use so I used walnut oil. The fresh tarragon was nice, but next time I will use dry for the cooking part and fresh for the garnish. I made this for my lunch yesterday and enjoyed it greatly. As you know I am a great fan of cheese so I also garnished with a small amount of Crotonese cheese from Italy.
Thanks for posting this wonderful and simple recipe!
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Gloriously good. I do use chicken thighs, though, as they have more taste and are less dry than breast.
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This is so good. Loved the fresh tarragon. Served with French Onion Pie and madeleines for dessert.
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This is amazing. I actually found myself scraping my bowl to get every flavorful last drop. Loved the walnut oil, no creme fraiche available but used sour cream with a big tsp of fat free cream cheese. I did add some thyme and ground white pepper to the tarragon. Served over pasta shells I boiled with a cube of chicken boullion. A real winner!!!!! Will make again very soon. Maybe I'll even double it to include DH (or maybe keep this recipe a secret from him for awhile because he would've eaten so much nothing would have been left for me).
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So fast, so easy and so delicious. (And I don't even like chicken!) Made it just as directed and will be making many more times. Thank you!
Update: This recipe is also fantastic for larger dinners. We had 6 additional people staying with us and it was the perfect dinner to make for everyone after a busy day. It's so elegant and everyone loved it. I used sour cream that night instead of creme fraiche to save money and served it with rice. Thanks again!
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Great recipe! I've made it several times already. Thanks so much.
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I can't even begin to tell you how much I enjoyed this, except to say it was easy to make and seriously delicious!
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Editing my review to add 5 wonderful stars (I can't believe I forgot that when I did my review).
I can't believe I've left this review until now...you must try this if you're a fan of chicken and tarragon. We've made this at least 4 times since August, for ourselves, and proudly for company. We followed the recipe exactly, using walnut oil, creme fraiche (instead of sour cream, which I don't think would provide that extra "oomph" the creme fraiche provides), and a good amount of tarragon. The flavor is complex, very french (tarragon to me brings a french mien to any recipe its in), and very delicious. The cooking time and direction are perfect, and the flavor is truly memorable; it reminds me of some of the dishes we had at bistros in Paris when we were there at the end of the summer. We'll be enjoying this dish all year round - merci beaucoup, French Tart!
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This was a super simple and totally yummy meal.. I absolutely love tarragon and knew I wanted to try this one as soon as I read it. It did not disappoint I doubled the recipe for myself and my son and we loved it. I served ours with a green leafy salad and some crusty bread for a delicious meal. Thanks FT for another really great dish full of flavour and a great one to keep on hand, for a super quick and easy after work fast meal. :)
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Husband and I loved this, but kids wouldn't eat it. HOWEVER, I heated the leftover with sauteed carrots, onions and corn with about a Tbsp. of dried parsley. I placed a pie crust on top like chicken pot pie and baked it at 375 for about 1/2 hour. It was FANTASTIC and the kids ate the entire casserole.
Thank you for this recipe, it is my new method for preparing pot pie!
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What's not to love? This is a wonderful main dish that helped me get dinner on the table in a matter of minutes. The nut oil was pecan oil. The recipe was doubled for 2 servings. It was served with steamed broccoli and Creole Tomato Salad. Made for Aussie Swap.
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Great recipe especially with fresh tarragon. So tasty and so fast to prepare. I used sour cream and it was perfect. Thank you for this lovely addition to my chicken recipes; we loved it.
Rita
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Fast, easy & delectable :) I used dried tarragon as this is all I had. I used Rice Bran Oil in place of the nut oil. Both worked well. As this was for our main meal I served with brown rice and a salad of baby leaf greens topped with a diced tomato.
Into my "keepers" file this goes and I am sure I will make it often when I want someting fast.
Made for Aus/NZ swap July 2009 :)
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