Some of the very common dried Tarragon substitutes are Marjoram, Rosemary, Dill, and Oregano. It's good with chicken and really nice in a marinade like this. Even after the creme fraiche and lemon zest were added I thought the sauce looked a bit thin so I thickened it with a roux, put the chicken back in the pan and put it under the broiler for just a few minutes. Add to salad dressings; use to flavour butter or white wine vinegar. I doubt that the thighs will look like the illustration unless the first step is to brown them, followed by the addition of the garlic etc. !b.a.length)for(a+="&ci="+encodeURIComponent(b.a[0]),d=1;d=a.length+e.length&&(a+=e)}b.i&&(e="&rd="+encodeURIComponent(JSON.stringify(B())),131072>=a.length+e.length&&(a+=e),c=!0);C=a;if(c){d=b.h;b=b.j;var f;if(window.XMLHttpRequest)f=new XMLHttpRequest;else if(window.ActiveXObject)try{f=new ActiveXObject("Msxml2.XMLHTTP")}catch(r){try{f=new ActiveXObject("Microsoft.XMLHTTP")}catch(D){}}f&&(f.open("POST",d+(-1==d.indexOf("?")?"? Precaution: Oregano is not recommended for people having allergies with the Lamiaceae plant because it belongs to the same family. But a few sprigs of fresh tarragon can be lovely. Turn over the breasts, and add the vermouth (or white wine). Most people know it only in its dried form, and administered with a heavy hand. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Put the lid on and place the pot on the middle shelf of the oven. Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer. "Restaurant quality," as my husband stated. Made a few changes the second time around. I used olive oil AND butter for the shallots and garlic. I will definitely make this again! Let the vermouth bubble up, then add the salt. Tarragon has been a fixture in classical French cuisine for centuries. Tarragon, also known as the dragon herb, is a perennial herb indigenous to Asia. I made this last night, and it was delicious! Get Recipe. Answered on 11th November 2012. and put in oven. This dish is so good! Amount is based on available nutrient data. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Filed Under: Restaurant Quality Sauces, Sauce Recipes, I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. The sauce had a hint of sweetness from the tarragon and wine, plus the brightness of the lemon zest as a nice counterpoint. Heat the garlic oil in a frying pan or casserole that has a lid and in which the chicken breasts will fit pretty snugly. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. I served the chicken on a bed of the couscous. Add the tarragon and finish with the remaining tablespoon of butter. A sprinkling of very thinly sliced scallions and chives could also be nice. finally added the chicken broth and wine (dry vermouth) and brought it all to a simmer and then braised the chicken thighs in the broth for 30 minutes. (e in b.c))if(0>=c.offsetWidth&&0>=c.offsetHeight)a=!1;else{d=c.getBoundingClientRect();var f=document.body;a=d.top+("pageYOffset"in window?window.pageYOffset:(document.documentElement||f.parentNode||f).scrollTop);d=d.left+("pageXOffset"in window?window.pageXOffset:(document.documentElement||f.parentNode||f).scrollLeft);f=a.toString()+","+d;b.b.hasOwnProperty(f)?a=!1:(b.b[f]=!0,a=a<=b.g.height&&d<=b.g.width)}a&&(b.a.push(e),b.c[e]=!0)}y.prototype.checkImageForCriticality=function(b){b.getBoundingClientRect&&z(this,b)};u("pagespeed.CriticalImages.checkImageForCriticality",function(b){x.checkImageForCriticality(b)});u("pagespeed.CriticalImages.checkCriticalImages",function(){A(x)});function A(b){b.b={};for(var c=["IMG","INPUT"],a=[],d=0;d