I needed to use two leftover uncooked chicken breasts in the freezer and the tarragon crop was bursting out of its pot on the terrace. Enter this quick and delicious chicken preparation from Thomas Keller via the NY Times. Serve it over noodles or rice, with a side of roast broccoli or sauteed kale.
Because the original recipe was meant for 6 breasts, we had a good bit of the amazing sauce leftover, as well as the rest of the can of chicken broth I had opened to make it. So, we mixed the sauce and the broth together and used it to make corn chowder the following night, using some leftover corn I had frozen away two nights previous. (The broth mixture substituted for water in the recipe – we added about 1/4 cup of water to make up the difference).
The tarragon flavor and richness of that leftover broth added to an already wonderful soup, and it was the best corn chowder we’d ever made.