“I love cooking with wine – sometimes I even put it in the food!” – Julia Child One tough old bird. No, not Julia. Although she certainly was, I have too much respect to talk in those tones when paying homage to the one-woman, gastronomic tour de force that wrote Mastering the Art of French Cooking,…
Chicken Braised in Tarragon Cream
French tarragon is an alluring aromatic herb, and when used with subtleness, it can turn most any humble dish–chicken especially–into a showcase of sublime flavor. But, I didn’t always cook with tarragon until one night I was properly introduced to a now-favorite recipe for Chicken Braised in Tarragon Cream. I recall dining years ago at…