Tarragon Marinated Chicken

Tarragon Marinated Chicken: Perfect Hot or Cold

Tarragon Marinated Chicken

In spring and summer meals need to be adaptable. Tarragon Marinated Chicken is a perfect example of food flexibility. It’s good both hot and cold and easily shuffles from dining table to lunchbox to picnic. If you’ve never tried tarragon, then you’re in for a pleasant surprise. The flavour is unique and wonderful. It’s a little like aniseed, but more sophisticated, elegant and curious. It perfectly complements the tenderness of a chicken breast. This marinade is simple, but the flavour is decisive. Your only challenge may be finding tarragon, so my best advice is to grow your own.

How to Grow Tarragon or “Dragoncello”

In Italy,  the noun for Tarragon is “Dragoncello” and I have to say I like the Italian best. It’s so evocative of, well, dragons and cello’s. It grows easily in a pot, and, like mint, it spreads it’s roots underground so it’s a good idea to contain it. It dies back in winter and then in springtime it shoots back up again. Within a month you can cut the feathery fronds and use them fresh for cooking. It’s a hardy herb. You can dig in to release a few stems with roots and give them to your friends. I can’t remember exactly when I bought my plant and transplanted it, but I’d say it’s currently about 8 years old.

Fresh Tarragon growing in a terracotta pot.

Tarragon Marinated Chicken for Natural Health and Healing

Having fresh herbs in your garden or in pots is the best way to transform your meals from mundane to fabulous. And herbs generally are great sources of phytonutrients with medicinal properties.

 

Tarragon has a potent range of natural health benefits. According to this post, tarragon is one of the highest herb sources of antioxidants. It’s various essential oils and compounds  are believed to stimulate apetite, reduce symptoms of anorexia, lower blood sugar levels and prevent clot formation, thus lowering the risk of heart attack and stroke.

Tarragon is high in vitamins C, A, B2 (riboflavin), B6 (pyridoxine), B3 (niacin) and folates.

It’s also high in the minerals calcium, copper, iron, magnesium and manganese.

 

So, apart from using it for marinades, snip off the fresh leaves and add them to your  green salad.

Tarragon marinated chicken, perfect hot or cold.

Because this recipe for Tarragon Marinated Chicken is simple and one of my favorites, you’ll find it in my recipe collection, “Easy & Essential Paleo Recipes for Busy People”.

On the Side

More recipes using fresh garden herbs.

Moroccan Inspired “Cous Cous” Salad with Carrot, Dates and Mint – Absolutely brilliant for a summer barbecue!

Midsummer Pickled Zucchini Salad – Again, with Carrots and Fresh Mint, because they go so well together.

White Fish in a Creamy Coconut Sauce – The main herb here is fresh thyme. We love this.

If you love this recipe for Tarragon Marinated Chincken, be a sweet and spread the love! Pop back, give it a good rating and share it on your Social.

And before you go, don’t forget to sign up for the News and download the 5 Day Body/Mind Reset Workbook. It’s free and packed with inspiration for health and wellbeing.

Tarragon Marinated Chicken

The flavour of Tarragon is unique and wonderful. It’s a little like aniseed, but more sophisticated, elegant and curious. It perfectly complements the tenderness of a chicken breast. This marinade is simple but the flavour is decisive. Hot or cold, t’s one of my favourite recipes for springtime and summer.
Prep Time5 minutes
Cook Time10 minutes
Marinate Time1 hour
Course: Main Course
Cuisine: AIP, Fodmap Friendly, Gluten Free, Keto, Mediterranean, Paleo
Keyword: Chicken, Tarragon
Servings: 2

Ingredients

  • 300 grams chicken breast
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 2 teaspoons honey
  • 1 tablespoon fresh tarragon minced, about 3 long sprigs

Instructions

  • Slice the chicken breast in to fillets 1 cm thick, then cut them into bite-sized pieces.
  • Place the olive oil, lemon juice, salt, honey and tarragon into a bowl and whisk vigourously with a fork until emulsified. Add the chicken and toss so that each piece is well coated. Allow to sit for a couple of hours or overnight.
  • Heat a large 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 hot or cold alongside a crisp green salad.

Angelina Brazzale

Angelina Brazzale is the founding creative director of Empress and Sister. Like her chart ruler, Mercury, she travels between worlds. She has degrees in English Literature and in Fine Arts, Ceramics. She's a Primary Health Coach, having reversed autoimmune disease through the protocols of ancestral health. She spent over 10 years teaching yoga and meditation. She reads Tarot, writes and makes art, and is sensitive to the energy in crystals and trees. Visit her Page in the Empress and Sister Collective for information, products and services.

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