Tarragon Cream Chicken with Confetti Wheat Berries

Laura has been doing such a lovely job keeping this poor blog struggling along for the past month or so.  We haven’t really been discussing what we want to do, but I think that I need to bite the bullet and jump back into the fray with my own posts!

Last night I was feeling really inspired for dinner.  I had been very productive all day, had lots of energy and was actually excited about the variety of produce in the fridge.  Dinner was wonderfully fun to make, and I think I am getting back into the crazy food life we love so much.

Tarragon Cream Chicken with Confetti Wheat Berries

Chicken:

  • 2 boneless chicken breasts
  • 1 cup of chicken broth (tenderly made at home is best)
  • 2 tbs (more or less to taste) finely minced fresh tarragon
  • 1/4 cup heavy cream
  • salt and pepper to taste
  1. Heat a skillet over medium heat until water droplets dance on the surface.
  2. Place the breasts skin-side down on the hot pan.  Allow to brown until it comes away relatively easily from the pan.  Flip and brown the other side.
  3. Add the chicken broth and cover the pan.  Allow the chicken to poach/braise on the stove top until cooked through.  Remove the chicken breasts and allow to rest.
  4. Remove the lid and allow the broth to condense. When the broth is thick and rich looking, remove the pan from the heat.  Add the tarragon and the cream, stir thoroughly.  Season with S&P to taste.
  5. Enjoy the chicken drizzled with the sauce, or slice it up and add it back to the pan to sop up all of the lovely sauce.

Wheatberries:

  • 1 cup clean dry wheat berries, soaked over night
  • 3 garlic scapes chopped
  • 4 small carrots chopped
  • 1 tbs butter
  • 1/2 bunch of rainbow chard
  • salt and pepper to taste
  1. In a pot of clean water, bring the wheat berries and enough water to cover generously to a boil.  Reduce to a healthy simmer and cook until done.  Drain and keep warm.
  2. While the berries boil, mix the garlic scapes and carrots with the butter and roast at 450F until browned.
  3. While those two cook, cut the stems off the chard and reserve for another use.  Cut the leaves in half and cut into thin ribbons.
  4. When wheat berries and carrot mixture are both done, mix everything (including the chard) in one big pot.  Warm gently until the chard is lightly cooked and everything is well blended.

The rainbow chard offers a touch of festivity to the dish.  The wheat berries and veggies were a tad bland (if you don’t find such luscious veggies wonderful on their own), but they make a great base for rich cream sauces, herb blends and salad dressings.

Case in point, for lunch (because we ate all of the yummy cream sauce), I made a ranch-style buttermilk dressing which was also splendid on the wheat berries.

One of our “non-local” products we gleefully purchase was really nice smoked Spanish paprika – divinity on deviled eggs and creamy dressings alike.

It was a delish dinner with a cucumber-basil-dill salad on the side and strawberries and sweet cream gelato for dessert.  Very nice motivation to be creative with the produce lurking in the fridge!

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3 Responses to Tarragon Cream Chicken with Confetti Wheat Berries

  1. cheryl says:

    sounds wonderful, I think I will try the chicken recipe, thanks for sharing.

  2. Pingback: Food-Parade of our Week | The Lovely Locavore Ladies of Boston

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