Chicken with Strawberries, Shallots and Tarragon

March 19, 2010

Strawberry Week continues with a main dish that combines sweet strawberries with the gentle flavor of tarragon and the savory goodness of a handful of sliced shallots.

As usual, I made this one up as I went along.  If I’d planned ahead I would’ve picked up fresh tarragon but  the dry stuff worked fine here.  The chardonnay bottle was already open so I used it but a sweeter wine might be a better choice.

  • Boneless Skinless Chicken, I used six breasts but use what you like
  • Strawberries, at least  half a pound
  • Shallots, 2 or 3
  • Tarragon
  • Butter, 3 or 4 tablespoons
  • Olive Oil, I used extra light because I didn’t want the flavor of extra virgin to overpower the berries
    Sugar, 2 or 3 tablespoons
  • Salt/Pepper
  • White Wine
  • Raspberry Flavored Vinegar

Pound the chicken to a uniform thickness.  The plastic bag contains the mess nicely and is a lot easier than wax paper.Slice the shallots into thin rings.Rinse the strawberries and slice them into halves or thirds.Heat the butter and olive oil over medium high heat.  Add the shallots and cook, stirring occasionally, until they shallots start to brown a bit.Add the chicken and season with salt and pepper.  Let it cook until the underside is browned and it comes up easily with a spatula.Turn the chicken and spinkle it with tarragon and sugar.  Let it cook until the second side begins to brown.Add about a cup of wine and a couple tablespoons raspberry vinegar.  I really never measure this step so I’m guessing on the amounts.  Just pour some in and see if it looks right.

Scrape up any stuck, brown bits from the bottom of the pan and reduce the heat to medium low.Add the strawberries.Cook over medium-low heat until the berries are soft and the sauce has reduced and thickened.  Stir and flip the chicken occasionally.Arrange the chicken on a platter and pour the strawberry/shallot mixture over the top.Garnish with a couple of fresh berries and serve.  We piled it over a plate of steamed jasmine rice.  What would you serve with it?

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{ 6 comments… read them below or add one }

1 Memoria March 19, 2010 at 8:40 pm

I’m so jealous of all the strawberries you have! I had to throw my little, sad bunch in the freezer to prevent spoilage. This chicken dish looks most interesting. I love how you blend flavors so easily.


2 grace March 20, 2010 at 4:59 pm

i don’t think i know what tarragon tastes like. how sad. i’ll tell you what i DO know–this is a gorgeous dish. strawberries, strawberries everywhere!


3 Karen Bove March 20, 2010 at 5:46 pm

Tarragon? Think Béarnaise. But it was a nice touch in this dish, which turned out better than I expected.

I didn’t get around to doing it, but I think the leftover chicken would make great chicken salad.


4 Jim March 24, 2012 at 6:30 pm

I was looking for a recipe to incorporate the chicken thighs and strawberries I had on hand and voila! — your recipe. I guess you assumed everyone reading these pages was an expert cook. Na na! I was wondering just how much do you cook the chicken before you add the wine and simmer. Browned on both sides? Does that mean light brown discoloration that comes quickly, or toasty brown like seared meat? I added the wine– it was ice cold, so I guess maybe I should not have turned the heat down to medium low until the wine was heated. Tarragon– how much” I sprinkled it liberally on the chicken– hope that doesn’t spoil it. and the cooking time? It is cooking as I write. It would be good to have a clue as to how long this takes as it has been cooking on medium low heat for over twenty minutes and still has not reduced. I hope this works out. haha! I like the idea of strawberries and chicken, but I am a little fearful of whether the chicken will turn our tough from all this cooking, or even more tender since it is akin to boiling chicken, which usually results in chicken that is falling-of- the-bone tender (although I used boneless chicken, of course). haha! Good recipe– I just hpe I didn’t mess it up. Oh! And I did not have any raspberry vinegar– who does? But I did find a bottle of apple cider vinegar and a bottle of raspberry syrup. I mixed a little syrup in the vinegar and it sure tasted good to me.

I hope you get as much a kick out of this reading this email and I did writing it. :-)


5 Jim March 24, 2012 at 8:28 pm

As a follow up, the chicken turned out great. It was tender and tasty and got a thumbs up from my spouse. It’s a keeper.
I’m guessing the same dish might be made with other fruits, say, pineapple, or apricots, etc. It’s nice to find new ways to prepare lean meats and fish, which along with vegetables, is my main diet. Lean meats can quickly become “the same ol’ same ol’” without inventive recipes like this.


6 karenbove March 25, 2012 at 8:58 pm

Ha! I got a big chuckle out of your first comment and was just about to ask “well, how did it taste?” but your next comment answered that question. It worked, you liked it and you’re inspired to keep experimenting. Looks like my work is done here….


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