Leonese Tarragon Chicken

Ingredients

In the original Georgian dish, Tarkhunis ghvezeli, the chicken is typically marinated in tarragon soda, giving it a unique flavor. However, in this adapted Leonese version, we substitute the tarragon soda with a marinade of fresh tarragon, garlic, and lemon juice. Additionally, the original dish is usually cooked on a grill, while this recipe calls for pan-searing the chicken to achieve a crispy texture. We alse have the original recipe for Tarkhunis ghvezeli, so you can check it out.

• 4 chicken breasts (boneless, skinless) 4 chicken breasts (boneless, skinless)
• 2 tablespoons fresh tarragon leaves, chopped 2 tablespoons fresh tarragon leaves, chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon cornstarch (optional, for thickening) 1 tablespoon cornstarch (optional, for thickening)
• Fresh tarragon sprigs, for garnish Fresh tarragon sprigs, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 22g (Saturated Fat: 10g)
• Carbohydrates: 4g (Sugars: 1g)
• Protein: 40g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a bowl, combine the chopped tarragon, minced garlic, lemon juice, salt, and pepper.
2. 2.
   Add the chicken breasts to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Heat olive oil in a large skillet over medium-high heat.
4. 4.
   Remove the chicken from the marinade, allowing any excess marinade to drip off, and place the chicken breasts in the skillet.
5. 5.
   Cook the chicken for about 6-8 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
6. 6.
   In the same skillet, add the chicken broth and bring it to a simmer. Scrape any browned bits from the bottom of the skillet for added flavor.
7. 7.
   Reduce the heat to low and stir in the heavy cream. Simmer for a few minutes until the sauce thickens slightly.
8. 8.
   If desired, mix the cornstarch with a little water to create a slurry and add it to the sauce to thicken it further.
9. 9.
   Return the chicken to the skillet and simmer for an additional 2-3 minutes, allowing the flavors to meld together.
10. 10.
    Serve the Leonese Tarragon Chicken hot, garnished with fresh tarragon sprigs.

Treat your ingredients with care...

• Chicken breasts — To ensure the chicken breasts cook evenly, you can pound them to an even thickness before marinating.
• Tarragon — Use fresh tarragon for the best flavor. If unavailable, you can substitute with dried tarragon, but reduce the amount by half.

Tips & Tricks

• For a healthier version, you can substitute the heavy cream with coconut cream or unsweetened almond milk.
• If you prefer a thicker sauce, you can add a slurry of cornstarch and water to the sauce while simmering.
• Serve the Leonese Tarragon Chicken with a side of roasted vegetables or a fresh salad for a complete meal.
• To enhance the flavor, sprinkle some freshly chopped tarragon over the dish before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Leonese Tarragon Chicken pairs well with steamed rice or mashed potatoes. Serve it with a side of roasted vegetables or a fresh salad to complete the meal.

Presentation advice

To present the Leonese Tarragon Chicken beautifully, place the chicken breasts on a serving platter and drizzle the creamy tarragon sauce over them. Garnish with fresh tarragon sprigs for an elegant touch.