Chicken in Tarragon Mustard Cream Sauce

I don’t use mustard very often, but absolutely love it in sauces. Something about a well done mustard sauce is intriguing to me as it can take on many forms–sharp and tangy, rich and hearty, or just downright elegant. This was another such delightful experience for me: a simple chicken breast sauté, coated with a light, sumptuous mustard cream sauce with tarragon.

Don’t let the simplicity in preparing this dish fool you–the flavor is fantastic and it would fare well if you’re cooking for guests. The chicken is simple–nicely browned, tender on the inside–and the sauce has a rich tang, accentuated by the anisey, spicy notes you get from tarragon (a great foil to completing this sauce). Heck, I could enjoy the sauce straight and could definitely see using it in pasta dishes (if thinned out with… click to read more…

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Fried Chicken and Andouille Gumbo

When Mardi Gras rolls around, I think of three dishes: King Cake, Jambalaya, and today’s meal: gumbo. If you’ve never had a good gumbo, you’re missing out–it is one of those quintessential Cajun/Creole stews that every chef can put their own personal touch on. The one commonality across them all is that it will keep you going during the winter months being so rich and hearty.

Chicken and Andouille Gumbo

In this particular rendition, I chose a classic combo: chicken and andouille sausage (compared to a lighter, butternut squash-centric version I did in the past).

A whole chicken is poached to make a fresh batch of stock, then shredded, strongly spiced, fried, and combined with fried, smoky andouille sausage. The stew is thickened with both okra and a nutty, smoky, milk chocolate colored roux. Simmered with a mix of some classic… click to read more…

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