Originally Posted by babetoo
i would use something other than tarragon. i don't much like anything i have eaten it in. maybe there was too much.
Well, beginner_chef may like it. Everyone needs to give it a try if they haven't.
bc - after you remove the chicken maybe you can add some chicken broth to deglaze and then add a pat of butter for some body and use as a sauce? Yea, I'm with you - once I get a crust on my chicken do NOT take that crispiness away!
If you did some potatoes maybe the sauce could be a drizzle on the potatoes?
Have you made it already? Did you add anything to replace the tarragon? Us curious minds want to know!