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Creamy Tarragon Chicken
Tarragon has a unique aroma and flavor and is used plentifully in French cooking, especially in fish, pork, and mustard-flavored dishes. This delicious tarragon chicken recipe also features prosciutto, onion, garlic, cream, and vegetables for a rich and creamy result. Perhaps you have experimented with tarragon in crockpot soup recipes or in other crockpot meals because the flavor works nicely with many types of crockpot recipes. This is a tarragon chicken recipe with potatoes but you could make it into a chicken rice tarragon recipe easily enough.
Chicken tarragon is hearty and warming and makes a wonderfully satisfying dinner on a cool fall or winter evening. If you want to use different vegetables, you can leave out the peas, cabbage, or carrot and use something else instead. If you want to use frozen vegetables like frozen cauliflower or broccoli, just add them twenty minutes before the end of the cooking time, when you add the cream and peas. When they are hot, the meal is ready to serve.
This tarragon chicken recipe is one of the best crockpot recipes to make if you enjoy making chicken. Chop the potato and carrot pieces quite small. These usually take the longest to cook so keeping the chicken chunks big and the vegetable chunks small means they should be ready at more or less the same time. Some crockpot cooking recipes will recommend that the vegetables go at the bottom and the chicken and other ingredients are layered on top but this will not work with crockpot soups or crockpot meals with a lot of liquid, since the vegetables will just float up.
Chicken Tarragon with Cream and Vegetables
Ingredients -
4 boneless, skinless chicken breast halves, cut into 1 inch cubes
2 teaspoons chicken bouillon granules
1 cup water
1 chopped onion
¼ teaspoon salt
2 potatoes, in ½ inch cubes
¼ teaspoon black pepper
½ cup Half & Half
2 oz chopped prosciutto
2 teaspoons dried tarragon
1 chopped carrot
3 tablespoons quick-cooking tapioca
¼ head white cabbage, chopped
1 clove minced garlic
½ can green peas
Preparation:
Add the chicken, potatoes, bouillon granules, water, salt, pepper, onion, white cabbage, prosciutto, tarragon, carrot, tapioca, and garlic to a 5 quart crockpot.
Cover and cook for 5 or 6 hours on low, until the chicken is cooked through.
Stir in the cream and peas and cook for 20 minutes more.
(Serves 4)
Photo Description:
As you can see from the picture, this chicken tarragon is a colorful and appetizing dish. The flavor of the tarragon really stands out and the slow cooking makes the chicken and vegetables super juicy and succulent. You can switch the potatoes for rice if you like, and make a chicken rice tarragon recipe instead. Easy crockpot recipes like this one are nice served with some warm bread on the side for mopping up the mouthwatering juices. Many crockpot articles will suggest that you cut the vegetables into small cubes to ensure a faster cooking time and that is a good idea with this tarragon chicken recipe too.
