Tuesday, August 28, 2012

Tarragon Chicken With Fennel And Zucchini


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With fall fast approaching I thought it was time for me to start sharing some of my favorite cold weather dish's. I might be alone in this but I am starting to yearn for autumn colors, tall boots with skinny jeans, cozy sweaters, fires to cuddle with Hunny in front of and of course the comfort foods of fall. Soups and stews in the summer time is never quite the same as in the fall. With that being said I will share a favorite dish for the overabundance this time of year of zucchini as the days become colder, the nights longer and the kids head back to school.


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Tarragon  has such a wonderful flavor combined with white wine. I love this dish since it doesn't require a lot of supervision after the initial browning of the onions and chicken. The chicken is melt in your mouth tender with a wonderful flavor. I had served this over the top of egg noodles but potatoes, rice or alone is equally delicious.  
Heat oil and butter in a large stock pot. Add onions, garlic cloves and fennel. Saute over high heat until onions start to caramelize. Remove to a large plate. 
(If using a crock pot you can add onions to the crock pot once caramelized.)
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If a large plastic bag add 1/2 cup Flour, 1/2 teaspoon Sea Salt, 1 teaspoon Pepper and 1 teaspoon garlic powder. Add chicken pieces and shake well. It's ok if chicken isn't fully coated it's more to add volume as the sauce cooks. This step can also be skipped the sauce will be thinner when done.
To the stock pot the onions were in add an additional 3 tablespoons olive oil and 1 tablespoon butter. Working in 2 batches brown chicken on both sides.
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When all chicken is brown on both sides remove to the plate the onions are in.
(If using a crock pot add browned chicken to crock pot.)
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Add white wine and chicken stock to the pan and scrape brown bits off the bottom. Add Tarragon, Sea Salt  and pepper.
(If using a crock pot once brown bits are scraped pour over chicken.)
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Add chicken back into the pan and cover with onions and fennel mixture. Bring to a simmer and reduce heat to low. Cook for a minimum of 1 hour.
(If using crock pot cook for 8 hours.)
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30 minutes before serving or after an hour add bell pepper. 15 minutes later add zucchini. Cook an additional 15 minutes.
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Serve alone or with egg noodles, rice or mashed potatoes.
Bon Appetite









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Tarragon Chicken With Fennel And Zucchini

Recipe by Serena Bakes Simply From Scratch
Tarragon-Chicken-With-Fennel-And-Zucchini.jpg
Prep time: PT20M
Cook time: PT1H30M
Total time: PT2H
Ingredients
  • 10-12 whole Chicken Pieces
  • 1/2 cup Flour
  • 1/2 teaspoon Sea Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Garlic Powder
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Butter
  • 1 whole Onion, Sliced
  • 2 whole Fennel Bulbs, Sliced
  • 8 cloves Garlic, Peeled And Left Whole
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Butter
  • 1 cup White Wine
  • 2 cups Chicken Stock
  • 1 tablespoon Tarragon
  • 1 teaspoon Sea Salt Or To Taste
  • 1 teaspoon Pepper
  • 2 whole Bell Peppers, Sliced ( I Prefer Red, Yellow, Orange)
  • 6 whole Small Zucchini, Sliced
Cooking Directions
  1. In a large plastic bag mix flour, sea salt, pepper and garlic powder. Add chicken and shake well to coat. (It is ok if chicken is not totally covered in flour.) Set aside
  2. In a large stock pot add olive oil and butter over high heat. Add onions, fennel and garlic. Saute until onions start to caramelize. Remove from pan.
  3. Add additional olive oil and butter to the pan and reduce heat to medium high. Add chicken in 2 batches and brown on both sides. Remove from pan.
  4. Deglaze the pan with white wine and chicken stock  scraping brown bits off the bottom of the pan. Add tarragon, sea salt and pepper. Add chicken and onion mixture back to the pan. Bring to a simmer and reduce heat to low. Cook a minimum of 1 hour.
  5. Add bell pepper and cook and additional 15 minutes.
  6. Add zucchini and cook 15 minutes more.
  7. Serve plain or with egg noodles, rice or mashed potatoes.

7 comments:

  1. This looks to die for!! Perfect dinner choice

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  2. This dish looks really beautiful and so tasty! I love chicken legs and all that sauce, yum! I also really liked your cozy desciption of fall. It made me happy as I read it, because it's exactly how I've been feeling the past few days--ready for the changing season!!
    Blessings,
    Leslie

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  3. Delicious Chicken dish. Perfect meal for any lunch or dinner.

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  4. A perfect healthy dish & so mouthwatering too. Awesome recipe that my boys will surely love! Have a lovely day, Serena! HUGS :)

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  5. This is my kinda meal! How fantastic does this look. I'm a bit of a sucker for olive oil & chicken. Than you for the recipe!

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  6. you make it look so easy! I'm not much of a cook, but you motivate me. :)
    Hugs,
    Marie

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  7. You are definitely along is yearning for fall/cold weather :) At least in my mind. I love how bright the vegetables look in this and the mix of tarragon and fennel sounds great.

    ReplyDelete

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