Thursday, March 29, 2012

Recipe: Chicken with Tarragon and White Wine

Year round, thousands of people tune in to watch Giada De Laurentiis whip up recipes on her hit Food Network shows (yes—that’s plural) and the TODAY show. Foodie fans adore her multiple bestselling cookbooks, blog and active Twitter stream, where she offers insights into the busy life of a culinary star and mom.

In her new cookbook out March 27, “Weeknights with Giada,” the Italian-born chef gives an even deeper look into her home, sharing cooking tips and easy-to-replicate dishes that take the grunt work—and guesswork—out of surviving Monday-to-Friday mayhem. In gorgeous photos, you’ll see what Giada prepares for her husband, Todd, and their adorable daughter, Jade: soups, pizzas, salads, pastas, sandwiches, desserts and hearty meals, most which can be made in just thirty minutes.

Whether she’s cooking for a room full of celebrities or her own friends and family, Giada always dishes out flavor and fun—exactly what you’ll find in her new book.

Below, Giada shares an exclusive recipe with us (her favorite!) and her family’s favorite dishes and weekday rituals.


Was it fun opening up your home for this experience?
Giada De Laurentiis: It was fun to share our weeknight repertoire and new traditions that we have created as a family—anything to make dinners easier for people during the week.

Do you have any weekly meal traditions with your family?
GDL: Meatless Mondays, Breakfast for Dinner and international cuisine to change it up.

What is your daughter Jade’s favorite meal?
GDL: Wagon Wheel Pasta with Pancetta and Peas.

What is your husband Todd’s favorite meal?
GDL: Anything Thai—he loves the Thai Turkey Lettuce Cups.

What is one recipe that makes for great leftovers?
GDL: Chicken with Tarragon and White Wine—I love the way the flavors taste a day later. Sometimes I double the recipe just to make sure we will have leftovers!


Chicken with Tarragon and White Wine
Makes 4 servings

Boneless chicken will cook faster and braising it will ensure the meat stays tender while the onion, tarragon, white wine, and mustard promise to create a super-tasty sauce. While the chicken cooks, prepare some rice, baked potatoes, pasta, or any other starch because you’ll have plenty of sauce to go around.

What You’ll Need
1/4 cup vegetable oil
2 (8-ounce) boneless and skinless chicken breasts
4 (4-ounce) boneless and skinless chicken thighs
Kosher salt and freshly ground black pepper
4 tablespoons flour
1 large yellow onion, chopped
4 garlic cloves, chopped
1 cup dry white wine, such as Riesling
2 1/4 cups low-sodium chicken broth
1/2 cup plus 2 tablespoons chopped fresh tarragon leaves
1/2 cup Dijon mustard
2 tablespoons unsalted butter

In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with 2 teaspoons salt and 1 teaspoon pepper and dust with 2 tablespoons of the flour. Cook the chicken, turning occasionally, until browned on all sides, about 5 minutes. Remove the chicken and set aside on a large plate.

Heat the same pan used for the chicken over medium-high heat. Add the onion and season with 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring frequently, for 4 minutes, until softened. Add the garlic and cook for 30 seconds, until aromatic.

Increase the heat to high. Add the wine and scrape up the browned bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan.

Add 2 cups of the chicken broth and ½ cup of the tarragon. Bring the mixture to a boil. Reduce the heat, cover the pan, and simmer for 30 minutes, until the chicken is cooked through. Remove the chicken pieces to a platter and tent with foil to keep warm.

In a small bowl, whisk together the remaining ¼ cup chicken broth and the remaining 2 tablespoons flour until smooth. Whisk the flour mixture into the simmering cooking juices. Whisk in the mustard. Bring the mixture to a boil and cook for 5 minutes. Remove from the heat and stir in the butter until smooth. Season to taste with salt and pepper.

Serve the sauce over the chicken and garnish with the remaining tarragon.

Reprinted from Weeknights with Giada by Giada De Laurentiis. Copyright © 2012. Photos copyright © 2012 by Amy Neunsinger. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

Disclosure: I did not receive any products nor was paid for this post. I was provided info from the PR firm to share. Thanks to A Bullseye View. Any expressed opinions are my own and personal thoughts. No other compensation was given.

Bookmark and Share