French tarragon chicken is a classic, delicious French recipe. I count on Northshore Greens, a vendor at our Covington Farmer’s Market, to be at our market every Saturday with their specialty salad greens and blends and culinary herbs. I am always torn between the beautiful red veined sorrel and the bitter radicchio and I can’t wait to get my fresh picked bibb lettuce, romaine or arugula home to blend into a lunch time salad. Alas, their farmer’s market visits have been temporarily discontinued during the summer heat. I am sure that they need some time off and we know that they need cooler temps to grow these healthy greens.
Their last Saturday at the market, Northshore Greens allowed me and other customers to choose one of their many culinary herbs as a token of their appreciation of our support. The French tarragon caught my eye. I have never been successful in growing it here in the south because it is usually too wet and too hot. I knew exactly what I wanted to cook. I turned to Jacques Pepin’s cookbook, “Essential Pepin” for a classic recipe for French tarragon chicken. Et voila, here it is!
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