Tarragon chicken with sauteed potatoesApril 15, 2018 0 By RimmersRecipes
I love tarragon, the delicate, green herb with an elusive, complex, anise-y flavour. It goes well with seafood and chicken and is an essential ingredient in béarnaise sauce, which is often served with steak. Many recipes will tell you that tarragon should be used in small quantities, or the herb will be overwhelming. I’ve found, though, that it depends on the tarragon: some varieties have a lot more flavour than others. Taste a few leaves before you use it, and adjust the amount accordingly.