Serves 4.
Note: From "Classical Turkish Cooking," by Ayla Algar.
• 1 chicken
• 6 tbsp. unsalted butter
• 1 3/4 c. finely chopped onions
• 1 c. seeded and chopped red and/or green bell peppers
• 1 or 2 red or green jalapeños
• 3 tbsp. fresh tarragon leaves
• 2 ripe tomatoes, peeled, cored and chopped
• Salt and pepper
• 2 c. bulgur
• 3 1/2 c. hot chicken stock
Directions
Cut chicken into 8 serving pieces: thighs, legs, each breast cut in half.
Melt the butter in a large, heavy pan on medium heat and cook the onions until they turn almost reddish brown. Remove onions from the pan, add the chicken pieces and sauté until golden on all sides.
Push the chicken to one side, add the bell peppers, jalapeño and tarragon and cook, stirring, for 1 minute. Stir in the tomatoes and reserved onions. Season with salt and pepper. Cover and simmer for 20 minutes.
While the chicken mixture is simmering, heat chicken stock until hot. Wash and drain the bulgur.
Remove the chicken pieces to a plate; stir in the bulgur, and toss it with the vegetables and sauce until it is well coated with the sauce, about 3 minutes. Add the hot chicken stock, let boil 1 minute, replace the chicken pieces — except the breasts — cover, and simmer over low heat for about 15 minutes, until all of the liquid is absorbed. Add the breast pieces to the pan, remove from heat, and keep covered in a warm spot for 10 minutes.
Nutrition information per serving:
Calories885Fat42 gSodium435 mg
Carbohydrates71 gSaturated fat18 gCalcium100 mg
Protein57 gCholesterol180 mgDietary fiber16 g
Serves 4.
Note: If you prefer not to cook with wine, use chicken broth. If you do not have fresh tarragon, use 1/2 teaspoon dried tarragon. Recipe adapted from Taste of Home Magazine.
• 4 pork chops, 3/4-in. thick and 6 oz. each
• 1/4 tsp. garlic salt
• 1/4 tsp. freshly cracked black pepper
• 2 tsp. olive oil, divided
• 12 oz. sliced fresh mushrooms
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/3 c. white wine (see Note)
• 2 tbsp. all-purpose flour
• 1 c. chicken broth
• 2 tsp. minced fresh tarragon (see Note)
• 2 tsp. butter
Directions
Sprinkle pork chops with garlic salt and pepper. Spray a large nonstick skillet with cooking spray, heat over medium-high heat, and add 1 teaspoon oil. Sear the pork chops until brown on both sides. Remove pork and keep warm.
Add remaining 1 teaspoon oil, and sauté mushrooms and onion until almost tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil, and cook until liquid is almost evaporated. Combine flour and broth until smooth in a small bowl. Stir into pan. Bring to a boil; cook and stir 2 minutes or until thickened.
Return pork chops to pan and add tarragon. Cover and cook 6 to 8 minutes, until done, 145 degrees for medium-rare, 150 degrees for medium or 160 degrees for well done. Stir in butter.
If cooked until medium-rare, allow meat to rest 3 minutes before serving.
Nutrition information per serving:
Calories350Fat18 gSodium360 mg
Carbohydrates11 gSaturated fat7 gCalcium85 mg
Protein32 gCholesterol90 mgDietary fiber1 g
Serves 4.
Note: Adapted from "The Trellis Cookbook," by Marcel Desaulniers.
• 1/2 c. Dijon mustard
• 1/4 c. dry white wine
• 1 tbsp. chopped fresh tarragon
• Salt and pepper
• 2 (3-lb.) chickens, halved
Directions
About 24 hours before serving, whisk together the mustard, wine and tarragon in a large stainless-steel bowl. Season with salt and pepper, and combine thoroughly. Coat the chicken halves with the mustard marinade. Individually plastic-wrap them and refrigerate for 24 hours before cooking.
If grilling: Season the chicken halves with salt and pepper. Set up the grill for indirect heat. Grill over indirect heat, beginning skin-side down and flipping once, 50 minutes to 1 hour, until done.
If grilling on a grill with no cover: Preheat oven to 400 degrees. Grill chicken directly over the coals, flipping frequently to avoid overcharring. When chicken looks like it will soon become too charred, transfer to a baking sheet and finish baking in oven, 30 to 45 minutes, until done.
If baking: Preheat oven to 400 degrees. Season the chicken halves with salt and pepper. Bake about 1 hour, until done.
If using grill pan: Preheat oven to 400 degrees. Season the chicken halves with salt and pepper. Spray grill pan with nonstick spray and heat on high heat until nearly smoking. Add chicken, skin-side down. Cook until skin has dark grill marks. Flip chicken and place pan in oven. Bake about 55 minutes, until done.
Nutrition information per serving:
Calories825Fat31 gSodium1,005 mg
Carbohydrates6 gSaturated fat9 gCalcium60 mg
Protein118 gCholesterol335 mgDietary fiber0 g
Serves 4.
Note: Adapted from recipegirl.com.
• 1/2 c. mayonnaise (low-fat is fine)
• 1/4 tsp. dried tarragon
• 1 tsp. minced chives
• 1 tsp. chopped green onions
• 1 tsp. minced parsley
• 12 oz. beer
• 2 tbsp. freshly squeezed lemon juice
• 1 medium onion, chopped
• 1 rib celery, chopped
• 1 tsp. salt
• 1 bay leaf
• 4 whole peppercorns
• 4 (6-oz.) salmon fillets, 1 in.-thick
Directions
Combine mayonnaise, tarragon, chives, green onions and parsley in a small bowl. Chill until ready to serve.
In a large skillet, combine beer, lemon juice, onion, celery, salt, bay leaf and peppercorns. Bring to a boil, then lower heat and simmer 10 minutes. Add salmon fillets. If the liquid does not cover the fish, add more beer or water to just cover. Lightly simmer 10 minutes or until fish flakes easily with a fork. Serve fish with a dollop of mayonnaise on each.
Nutrition information per serving:
Calories560Fat36 gSodium845 mg
Carbohydrates6 gSaturated fat5 gCalcium40 mg
Protein44 gCholesterol130 mgDietary fiber1 g
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