TARRAGON VINEGAR
Add fresh tarragon sprigs to basic white wine vinegar in a decorative jar, and you'll have a lovely, contemporary gift for any cook. Include salad dressing recipes or others that could use this flavorful vinegar. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 cups.
Number Of Ingredients 3
Steps:
- Wash tarragon and pat dry. Place in a sterilized jar. Using a wooden spoon, gently bruise the tarragon. Add the vinegar. Cover and store in a cool dark place for 2-3 weeks to let flavors develop., Strain and discard tarragon. Pour into a sterilized decorative bottle. Add additional tarragon if desired. Store in a cool dark place for up to 6 months.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
FRENCH CHICKEN TARRAGON
Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.
Provided by David Tanis
Categories Dinner Chicken Tarragon Lemon Shallot Braise Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 10
Steps:
- Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
- Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
- Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
- Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
- Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.
LEMON TARRAGON CHICKEN
Best grilled after marinating 8 hours. I'm thinking of trying this with fish.
Provided by Birdie Duplessis
Categories Chicken
Time 4h20m
Number Of Ingredients 9
Steps:
- 1. Rub chicken breats with the dried tarragon, place in a plastic bag or non-metal container.
- 2. Combine lemon zest, lemon juice, olive oil, white wine vinegar, garlic, & pepper; pour over chicken. Make sure all chicken is coated with marinade. Cover & let stand at least 1 hour minimum, 4 to 8 is recommended in the refrigerator.
- 3. Sprinkle chicken lightly with sea salt. Grill on a medium-high flame or use a grill pan. You can baste with the remaining marinade if needed. This recipe can also be baked in the oven or broiled on low.
- 4. Serve with rice & a tossed salad. Your whole family will love this.
TARRAGON AND LEMON WINE VINEGAR
Making your own herb and spice vinegars is easy and adds a wonderful range of flavors to salad dressings, to stock, or to sauces and soups. For a delicious, healthful tonic boost stir a spoonful of herbal vinegar into a glass of water, and drink it down. Enjoy! FYI: Vinegar extracts the vitamins and minerals from plants as well as the essential oils and flavors. The acidic nature of vinegar releases the iron and calcium and makes them easy for our bodies to use. Pregnant mamas, women during menses and menopause, growing teens, those dealing with health issues such as iron deficiencies, arthritis and bone loss are nourished by the liberal use of plant vinegars.
Provided by BecR2400
Categories European
Time 15m
Yield 1 bottle herb vinegar
Number Of Ingredients 3
Steps:
- Pour off a little vinegar from the top of the bottle and push in the herbs and the lemon peel.
- Re-seal the bottle and let stand on a sunny windowsill for 2-3 weeks. (Alternatively, let stand in a cool dark place for 4-6 weeks).
- You can remove the old herbs and replace the sprigs with fresh ones, which will intensify the flavor.
- As long as the bottle stays well sealed, the vinegar can last up to 2 years.
- HELPFUL TIP: Don't use a metal cap on your bottle of vinegar, or it will corrode. Use plastic caps -or- place a couple of sheets of plastic or wax paper between the bottle and the cap.
- Recipe Suggestion: Whisk together 2 tablespoons tarragon and lemon wine vinegar with 2 tablespoons olive oil; add salt and freshly ground black pepper to taste. Use as a salad dressing for cold chicken and a selection of fresh greens. -Or- dilute a spoonful of your herbal vinegar in a small amount of water, and drink it down!
Nutrition Facts :
HERBAL VINEGAR WITH TARRAGON
For use in salad dressings, sauces for fish and chicken dishes. Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar is the same, no matter what herb or combination of herbs you are using. All you need are some herbs, top quality vinegars, glass jars and a glass or stainless steel saucepan. For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. -=Attention=- Should you decided to display pretty bottles of herb and fruit vinegars on a kitchen window sill. If left out for more than a few weeks, these bottles are then considered as decoration and not used in food preparation.!
Provided by - Carla -
Categories < 15 Mins
Yield 4 cups
Number Of Ingredients 2
Steps:
- In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling
- Bruise tarragon and loosely fill clean glass jars.
- Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks
- After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs.
- Store as it is or strain through cheesecloth and rebottle.
- Add a few fresh sprigs of tarragon to the bottle for identification purposes and visual appeal.
Nutrition Facts :
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