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Who Doesn't Love a "Spring Chicken?"

It's so close we can almost taste the spring. Well, why not improvise with this excellent chicken dish.

It's always crucial for best flavor and texture to ensure you sear your chicken, skin down, in your saute pan prior to baking. When you sear meats before the full and necessary cooking process you lock in the juices and get that perfect seared crust of seasonings on the exterior.

This dish is simple and budget friendly - perfect for any night of the week.

Baked Chicken Tarragon

What You'll Need:

  • Chicken thighs or drumsticks, skin on (yes you can swap for boneless breast as well if you prefer)
  • Tarragon vinegar
  • EVOO
  • Dried tarragon herbs
  • Salt/ Pepper
  • Dried oregano
  • Red pepper flakes
  • Garlic powder
  • Onion powder
  • Smoked paprika

*Optional garnish items - Fresh tarragon, fresh diced plum or roma or cherry tomatoes, fresh chopped scallions

How You'll Do It:

  • At least 1 hour before cooking the chicken, you will want to mix all of the ingredients together and whisk to emulsify/infuse, put in an air-tight bag with the chicken, squeezing most of the air out and put in the fridge to marinate. 
  • As far as amounts go you will want to use about a 1/3 to 1/4 cup of the tarragon vinegar and about a 2/3 to 1 cup of good quality EVOO; for your dried ingredients simply add dashes of each until you reach your desired flavor profile and spice level. It's even better when you allow it to marinate overnight. 
  • Remove from fridge 10 minutes prior to cooking to allow it to get near room temperature.
  • In a saute pan add some EVOO and when hot place your chicken skin side down for about 3-5 minutes or until the skin becomes golden/ is seared.
  • In a 375 degree oven, place chicken in a baking dish and cook the chicken through, which will be about 30-35 minutes or more; depending on how thick/ large the chicken pieces are.

Yes, it's that simple and honestly is very yummy! Feel free to even garnish with some fresh diced tomatoes and fresh tarragon or fresh scallions...All of which perfectly complement the chicken and jazz it up.

Have leftovers? Don't waste...Cut or shred up the remainder of the chicken for use on top of salad, make chicken salad for sandwiches, use in soups and stews, etc. It's great for quick and easy meals and for stretching the dollar throughout the week.

This week's pick is certainly a delightful Marblehead gem; boasting a family-friendly atmosphere for earlier diners yet a hip and fun destination for getting out with friends, bursting out some tunes on karaoke and enjoying some truly tantalizing food.

If you haven't guessed already I'm talking about the..Or shall I say 'Cane' as known to its very loyal local following. 

This fantastic neighborhood pub serves up mexican fare and you have got to try the famous Hurricane Chimichanga but bring your appetite! This gigantic flour tortilla is stuffed with chicken, andouille sausage, cheddar and monterey jack cheeses and is deep fried served with a homemade spicy jalapeno cream sauce.  It's also accompanied by beans and rice but I opted for the sauted spinach instead, which was delicious.

Save the appetite and warm up the vocal chords for this sure to be fantastic night on the town.

Cheers!

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