Spring Skillet Chicken with Tarragon & Butter Lettuce – Recipe!

If you haven’t noticed, we have hopped into spring, so it’s time to lighten up our ingredients, (and possibly our mood) and incorporate some of what this season has to offer.  Usually during this time of year, greens and herbs come into focus, giving us a whole host of opportunities to create something new, fresher.

Lettuces of Romaine, Boston or Butter can be used not only in salads, but folded into sauces for a spring-like taste, and pop when combined with seasonal herbs.  Tarragon has a mild licorice taste, different from fennel.  It’s herbaceous and fruity in a way, giving off a perfumed scent, especially when slightly heated, and it’s delicious with chicken.

Chicken dishes are probably one of the most requested recipes because they please many palates, and are fairly simple to make.  Skillet Chicken is just that, chicken prepared in a pan, and it usually starts and finishes on the stove top with a little time spent in the oven, so it cooks through.  Chicken juices and a bit of fat, help create a pan sauce worth enjoying, and a spoonful of Creme Fraiche or sour cream, thickens up the situation into a bubbling bath for our spring greens to wilt.  The entire meal is made within thirty minutes, and is so pleasant served over steamed rice or buttery noodles.  Let’s welcome spring.

Ingredients

4-6 chicken thighs, bone-in with skin

1 onion, red or white – diced

1 clove garlic, minced

1 cup dry white wine

1/2 cup chicken broth

1/2 cup Creme Fraiche or sour cream

1/2 head Butter lettuce, washed and torn

1/3 cup fresh tarragon leaves

salt & pepper

olive oil

(Serves 4)

To Prepare:

1. Preheat oven to 400 degrees.  In an oven-proof skillet, add 2 teaspoons of olive oil and place over medium-high heat.  Sprinkle chicken with salt and pepper on both sides.  Place in hot pan and sear chicken skin-side-down for 4-6 minutes, or until golden brown.  Flip over and cook for 2 minutes.  Place skillet in oven and cook for 18-20 minutes, depending upon size of chicken.
2. Remove skillet from oven.  Place chicken thighs on plate, set aside.  Drain all, but 1 tablespoon oil from pan.  Place over medium heat, add onion and garlic, stir.  Cook for 2 minutes.  Add wine and cook for 3 minutes, until slightly reduced.  Add broth and Creme Fraiche, whisk to combine into sauce.  Add 1 1/2 teaspoons salt and 1/2 teaspoon pepper, continue to cook for 2 minutes.
3. Add lettuce and most of tarragon to pan.  Place chicken back into pan and cook for 2 minutes.  Sprinkle with remaining tarragon.  Serve with hot rice, if desired.  Enjoy!