HOME > Chowhound > Home Cooking >

Discussion

What to do with a huge bunch of tarragon?

I got a ton in my CSA box this week, and have no clue what to do with it. Last night I made a quick pasta with spinach, chicken-apple sausage and tarragon, and it was delicious, but I'm wondering what ideas you all have!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Pork with tarragon, orange and honey. Tarragon chicken salad. It's a beautiful herb and I'd freeze some for later!

    1. I would make a tarragon butter and freeze. If you soften the butter, add the tarragon and then roll into a log, you can freeze and cut off portions as needed. It is delicious on grilled seafood, pasta, baked potatoes etc.

      3 Replies
      1. re: baseballfan

        I'd make Poulet au Vinaigre. Chicken with tarragon and white wine vinegar. Browned chicken parts with onions and garlic. Stewed in the vinegar, tarragon and some good stock. Fabulous with crusty bread and a big salad. I'm sure there are myriad recipes online.

        1. re: oakjoan

          I like that compound butter idea of baseballfan's...and oakjoan suggests chicken which is great with tarragon. Epicurious has a lovely and easy dish called Chicken Louisa that includes tarragon, one of our favorites from that website.

        2. re: baseballfan

          I can say from experience that tarragon retains its vitality when folded into soft butter and frozen. We like to do that at the end of the season and then use it all winter.

        3. Infuse some vinegar with the tarragon. Just bring your vinegar up to temp, toss in the tarragon, cover the pot and pull it from the heat then allow it to steep until it is at room temperature. Strain the vinegar and your all set.

          1. Make tarragon roast chicken, or braised chicken with taragon:

            Tarragon Roast chicken
            Preheat oven to 425 degrees. To serve 8, use two chickens, about 4 pounds each. Put the chickens on a roasting rack, stuff the cavity of each chicken with 1/2 medium onion, cut in chunks, two quarters of a lemon, a a couple sprigs of fresh tarragon. Rub a tablespoon of butter all over the skin of the chickens and season with salt and pepper. Roast for 15 minutes, then lower the oven temp to 375 degrees and continue roasting until the juices run clear when pricked in the thickest part of the thigh, about one hour and 15 minutes longer. Let the chicken stand for at least 15 minutes, then carve and serve.

            Poulet a l'estragon:
            Melt 1 tablespoon butter in a large skillet , add 2 chicken breast halves and two whole chicken legs, skin side down and season with salt and pepper. Cook over moderate heat until lightly browned, about 10 minutes, turn the chicken and pour off all but 2 tbsp of the fat. Add 1/2 cup of dry but fruity white wine, 1/2 cup chicken stock, 1 small onion, halved, and a bouquet garni made with 2 bay leaves, 2 thyme sprigs and 2 parsley sprigs tied in a bundle. Cover and simmer over low heat, turning a few times, until the breasts are barely done, about 20 minutes. Transfer the breasts to a plate, cover loosely with foil, and continue to simmer the legs, covered, about 10 minutes longer, until just cooked through. Transfer the legs to the plate and make the sauce: Discard the onion and bouquet garni and boil the cooking liquid until reduced to 3/4 cup. Meanwhile, blend a tablespoon of softened butter with a tablespoon of flour and whisk this paste into the reduced cooking liquid until smooth, and bring to a simmer. Add 1 cup heavy cream and simmer over low heat for 6 minutes, whisking from time to time. Stir in 1 tablespoon minced tarragon, return the chicken to the pan and turn to coat with the sauce. Cover and simmer until heated through, turning a few times, about 5 minutes. Season with S&P, transfer to a platter, pour the sauce over the chicken and serve at once.

            Finally, here's a link to Nigella Lawson's Tarragon Chicken, which uses 3/4 cup of tarragon and calls for marinating it overnight before roasting. Delicious!:

            http://events.nytimes.com/recipes/622...

            1. Add chopped tarragon to green salads -- a lovely effect. Great with eggs and fish too.

              It's hard to use up a LOT of tarragon, though. The vinegar infusion is about the best idea for using a bunch of it. I wonder how it would do stuffed inside the cavity of a roasted chicken?