The flavour of tarragon cannot be described. It’s unique, and it’s wonderful. If you don’t already have a pot of this lovely, wispy herb growing on your balcony or in your back yard, then I urge you to hunt one down. Tarragon Marinated Chicken, tender and aromatic, is our new favourite thing.
Tarragon Marinated Chicken – Quick, Easy, Sensational
Looking for the recipe? Scroll all the way down.
When I started this blog a couple of years ago, I wasn’t aware of how difficult it is to write about food. Flavours are impossible to define. It seems that the only way you can convey an idea is by comparison with other flavours. But the technique invariably falls short, because ‘like’ isn’t the same as ‘is’. So, of tarragon, we could say that it’s sort of like fennel or aniseed, but more gentle, and sort of like mint, but without, well, the mintiness. You see what I mean? So then you try out adjectives. It’s not so much exotic, which seems to call up Asian or Middle Eastern spices. Nor does it ignite the passions such as you’d expect from a buffet of Spanish Tapas, or a long Italian lunch, quaffed down with quantities of red wine.
Tarragon is, well, elegant. Sophisticated. And surprising. It’s associated with French cuisine, which makes you think of creamy sauces, which’d be wonderful, I’m sure. But here in Italy it’s called dragoncello, and mixed into a marinade of olive oil and lemon, it’s marvellous. Because it’s a gentle herb, it compliments perfectly chicken and fish.
So the recipe for this Tarragon Marinated Chicken is simple, yet the flavour is decisive. You remember the mantra for a Great Marinade? – oil, acid, salt, sweet and aromatics. Olive oil, lemon juice, salt, honey and tarragon. Mix it up. Cut the chicken breast into thin slices, and then into bite-sized pieces. Coat the chicken pieces in the marinade, toss them around with your hands. Let them sit and soak it up, even overnight. Then heat up a pan and fry them quickly until golden, turning them just once or twice. Gobble them up straight away. Or eat them at room temperature the next day.
How to describe the flavour? You might say that if Aniseed had a little sister, who was a little shy, but curious, and who had a certain clarity of expression, her name would be Tarragon. And she would delight.
On the Side
Having an collection of recipes which are compliant with the Autoimmune Protocol is so important for this day and age when so many people have allergies or food intolerances. Because the elimination phase of the AIP bypasses all those foods which might ignite the immune system, you can rest assure that these recipes won’t cause anyone to flare. Although – just thinking – always check with regards octopus, calamari and shell fish.
The Paleo AIP Instant Pot Cookbook – The Instant Pot is life changing, no doubt about it. And this recipe compilation is brilliant.
Freezer Cooking for the Paleo AIP – Inspired ways to save time in the kitchen through batch cooking or preparing things in advance… and then pulling them out of the freezer when needed.
Autoimmune Protocol Recipes – Loads of recipes here – soups and starters, main dishes and salads, sweets and treats.
This recipe has been shared on the AIP Recipe Roundtable.
Do you know Tarragon? I hope so, it’s so special. And if not, then I hope this recipe for Tarragon Marinated Chicken inspires you to keep your eyes open at your local plant nursery. It’s a perrenial: it dies down over winter leaving just dry, thin sticks in the pot – but then shoots up again in springtime. Now that I have it, I doubt I’ll ever be without it.
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- 300 grams chicken breast
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 2 teaspoons honey
- 1 tablespoon chopped, fresh tarragon - about 3 sprigs
- Slice the chicken breast into fillets of 1cm/1/2inch thickness, or even a little thinner. Then, cut them into bite sized portions.
- Place the olive oil, lemon juice, salt, honey and tarragon into a bowl and whisk vigourously with a fork until emulsified. Add the chicken, toss with your hands or a couple of spoons so that each piece is well coated. Allow to sit for a couple of hours or overnight.
- Heat a wide pan over a medium heat. Add the chicken pieces in a single layer. Cook for about 3 minutes or until starting to colour, them turn each piece over and cook on the other side.
- Serve alongside a crisp green salad. Enjoy!