Monday, February 8, 2010

Braised Chicken with Red Potatoes and Tarragon Broth

Saturday's dinner.

Lauren's review: Easy but boring. I did like the flavor of the broth but the chicken ended up a little rubbery from "browning" and then "poaching" in the broth.
Matt's review: It was okay. Not memorable.
Final decision: Trash.

Braised Chicken with Red Potatoes and Tarragon Broth
courtesy of Cooking Light, September 2007


2 t olive oil
1/3 c. finely chopped shallots (about 2 small)
1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
2 1/2 c fat-free, less-sodium chicken broth
1/2 c dry white wine
1 t chopped fresh tarragon (I used half of dried)
1/2 t salt
1/4 t freshly ground black pepper
1 (12-oz) package red potato wedges cut into 12 inch pieces (I used the same weight of fresh red potatoes boiled for 7 minutes)
2 T chopped fresh flat-leaf parsley

Heat oil in a large sauce pan over medium-high heat. Add shallots to pan; sauce 1 minutes. Add chicken to pan; saute 2 minutes or until browned. Add broth, wine, tarragon, salt, and pepper; bring to a boil. Simmer 5 minutes, stirring occasionally. Add potatoes; simmer 5 minutes or until potatoes are tender. Remove from heat; stir in parsley.

4 servings

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