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Healthy Recipes
The
original recipe can be found in
The Arthritis Cure Cookbook (Brenda Adderly, M.H.A., with Lissa De Angelis,
M.S., C.C.P, published 1998).
This was a fabulous dish, though I made one tiny mistake: I used stone-ground
whole wheat flour. The "gritty" consistency led to a not so great looking sauce,
though it didn't effect the flavor or texture. Next time, I'll probably use
whole wheat pastry flour or all-purpose whole wheat.
-
Creamy Tarragon Chicken
Makes 4 servings
Ingredients:
● 2 teaspoons unsalted butter [yes, real butter]
● One 2 1/2 - 3 lb chicken, quartered [I used 4 chicken breasts, which also reduces cooking time]
● 3 cloves garlic, peeled
● 2 sprigs fresh or 1 1/2 tsp dried tarragon
● 1 1/4 cup chicken stock [I used lower-sodium chicken broth]
● 1/2 tsp sea-salt
● 1/4 tsp ground pepper
● 3/4 cup plain yogurt with active cultures [I used greek yogurt]
● 1 1/2 tbsp whole wheat flour [use a fine ground, not stone-ground] OR King Arthur's Gluten Free All Purpose Flour
● 3 sprigs parsley, leaves only, washed and pulse chopped
Directions:
● PREHEAT OVEN TO 375 degrees
● Grease a 9x13 baking pan with 1/2 tsp of the butter.
● Place the chicken in the pan, bone side down (or use boneless breasts).
● Bake until the chicken has browned, about 30 minutes. It will not be thoroughly cooked.
● In a blender or food processor, pulse mince the garlic and tarragon.
● Heat a medium-size skillet on a medium-high flame/heat, with the remaining 1 1/2 tsp butter, and sauté the garlic and tarragon briefly.
● Add the stock (broth), sea-salt, and pepper.
● On high heat, bring liquid to a boil, covered.
● Reduce the heat and simmer 5 minutes.
● Using tongs, remove the chicken from the oven to the skillet.
● Spoon the sauce over the chicken, cover and cook until the juices run clear when inserted with a fork, about 20 minutes.
● Baste occasionally.
● In a small bowl, combine yogurt and flour.
● Remove chicken to a serving platter and cover; or place in the oven to keep warm.
● Add 2 tbsp of the tarragon sauce to yogurt mixture and stir well.
● Add several more tbsp of sauce, stirring again.
● Using a whisk, add the yogurt mixture to skillet, blending well.
● Cook until the sauce bubbles and is hot, whisking constantly, about 1 or 2 more minutes.
● Pour the sauce over the chicken and sprinkle with parsley.
Nutrition Information:
From NutritionData.com
is estimated
