This is the first of my Guest Blogger Series for my blog. I thought I’d shake things up a bit by inviting cool cooks to blog some of their recipes and share them with all of you.
It is my pleasure to introduce to you, one of the coolest mom and kick-ass cooks I know, my friend Erica Paredes of Hippie in High Heels. Our collaboration for my blog is way overdue! I’ve been meaning to feature Erica’s tasty creations since two years ago but life got in the way. We also don’t get to see each other anymore at our favorite satellite ‘office’ Alexa’s Deli since she moved out of our village.
Anyhoooooo, Erica is currently in Paris and she made a French classic with a Filipino twist (hello, Knorr Seasoning!) It’s a special meal that you can make for family and friends and it’s super easy to cook!
Ladies and gentlemen… Luto-lutuan portion na! Take it away, Erica!
Bonjour from Paris!
I’ve been traveling for two weeks and although I ate very well in London (my first stop) and am continuing to do so here in Paris, I was dying for a home-cooked meal. Instead of going to a bistrot or cafe for dinner the other night, I decided to cook for my travel companions instead. Since I am in France, I decided to make a quick version of a French dish which I also cook back in Manila called Poulet a l’estragon or in English, Tarragon Chicken. The way I make it is definitely not fully traditional, but I tweaked it to the liking of my taste buds. My daughter loves it and so does everyone who tries it. The great part is that it is so flavorful, easy to cook, and since it’s French-inspired, bongga ka pa when you serve it to your friends! Here’s my recipe for a quick and easy version of this classic, great served with crusty bread, pasta or even fresh, hot rice!
My version of Poulet a l’estragon… coz when in France, eat like the French! Haha!
Poulet a l’estragon a la Erica
Good for: 2-3 people
Prep Time: 10 minutes
Cooking Time: 15 minutes
2 large skinless, boneless chicken breasts, diced
1 tsp butter
1 tsp olive oil
½ head of garlic, chopped (you can adjust this. I put a lot because I love garlic)
3 tbs liquid seasoning
¼ tsp flour or cornstarch
½ cup cooking cream (adjust if you want more sauce)
a handful of tarragon
salt and pepper, to taste
Step 1: Cut the boneless chicken breasts into cubes. Saute the garlic in butter and olive oil (butter for flavor and olive oil so the butter doesn’t burn) until garlic softens keep it at low-medium heat so it doesn’t brown.
Step 2: Add the diced chicken and saute until brown. Add half your tarragon and salt and pepper.
Step 3: Add flour or corn starch
Step 4: Add liquid seasoning and cook for a minute. Add cooking cream ( I prefer using cooking cream than all-purpose cream. It’s a bit more expensive but you can also use it for soups and to thicken sauces)
Step 5: Simmer for about 5 minutes. Add The rest of your tarragon on top and serve with lemon wedges.
Thank you so much, Erica!!! Enjoy your vacay!