This dish is a play on the classic French dish poulet a l’estragon, a roast chicken scented with the floral and anise–tasting tarragon. This is a lighter, more delicate version that uses that same flavor profile. The chicken, which is thinly sliced, plays a supporting role here. It is a quick dish to prepare so it’s easy to make any night of the week, yet also elegant enough for a special dinner party.
Asparagus with Poached Lemon Tarragon Chicken
Ingredients
- 1 pound white asparagus, ends trimmed, cut on a bias into 2-inch pieces, leaving the tips whole
- 1 pound green asparagus, ends trimmed, cut on a bias into 2-inch pieces, leaving the tips whole
- Olive oil
- 3 shallots, peeled and thinly sliced
- Salt
- Pepper
- 5-6 sprigs tarragon leaves
- 3 cups vegetable stock
- ½ pound boneless, skinless chicken breasts, cut into thin pieces
- 3 tablespoons crème fraîche
- 2 tablespoons Dijon mustard, or tarragon mustard
- 2 tablespoons chives, finely chopped
Instructions
- Steam the asparagus until just tender, 5 minutes or so. Remove from the steamer.
- Pour a little olive oil into a large saucepan over medium heat. Add the shallots, a good pinch of salt and 7–8 grinds of pepper. Sauté until just golden, about 3–5 minutes. Stir in the tarragon leaves.
- Add the vegetable stock and cook for 2 minutes. Poach the chicken in the stock for 6–8 minutes, turning the pieces frequently. Stir in the crème fraîche and mustard and simmer for 1–2 minutes. Add the asparagus and chives, and warm through.
- Serve in deep plates or shallow bowls with plenty of the cooking liquid.
- A chunk of crusty bread is delicious alongside to mop up all those aromatic juices.
