Some of our favorite cooking brands are Hestan Culinary, Le Creuset, Staub, FINEX, BOOS Block, and Bob Kramer knives by Zwilling.
We love cooking. So we have decided to share some of our favorite recipes that we have learned and developed over the years. Send us a note if you have any questions about any of these recipes.
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Est.
4-6oz pancetta
6-8 garlic cloves
1 sweet onion
2 tbsp crushed calabrian chili peppers
3 peeled plum tomatoes
1 lb dried bortotti or cannellini beans
4 cups water
1 sprig rosemary
1 lb small pasta of choice
1 parmigiano reggiano rind
8-12oz heavy cream (optional)
salt and pepper to taste
Bean Preparation:
° Rinse the dried beans and soak them overnight in a large pot filled with enough water to cover them by an inch. This soaking process will help soften the beans.
° The next day, drain the beans and refill the pot with fresh water, again covering the beans by an inch. Bring to a boil, then reduce to a simmer and cook until the beans are tender. This may take several hours. Once cooked, set the beans aside.
Pancetta and Aromatics:
° Dice the pancetta, chop the garlic cloves, and finely chop the sweet onion.
° In a large pot or Dutch oven, cook the pancetta over medium heat until it starts to crisp. Then, add the garlic, onion, and crushed Calabrian chili peppers. Sauté until the onions are translucent.
Tomato and Bean Mixture:
° Chop the peeled plum tomatoes and add them to the pot with the pancetta and onion mixture and cook until they get soft and dark in color.
° Add half of the cooked beans to the pot.
° Using an immersion blender, blend the mixture in the pot until smooth.
Finishing the Soup:
° Add the remaining cooked beans to the pot along with 4 cups of water and a sprig of rosemary.
° Bring the soup to a simmer.
° Add the Parmigiano rind, and let it simmer for about 30 minutes to develop flavors. Remove the rosemary sprig and Parmigiano rind before the next step.
Pasta Cooking:
° In a separate pot, cook the pasta according to the package instructions until al dente.
° Drain the pasta and add it to the soup.
Final Touches:
° If desired, stir in heavy cream for a richer texture.
° Season the soup with salt and pepper to taste.
Serve the Pasta e Fagioli hot, garnished with grated Parmigiano Reggiano cheese if desired.
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This recipe follows a traditional approach to Pasta e Fagioli, with the addition of blending part of the beans for a creamy texture. The steps are laid out to ensure the beans are properly prepared and that each ingredient is incorporated at the right time for maximum flavor.
1 lb italian sausage
1 sweet onion
4 garlic cloves
1 tbsp crushed calabrian chili peppers
6-8 porcini or baby bella mushrooms
6oz tomato paste
1/2 cup sauvignon blanc or chardonnay
12 oz heavy cream
1/4 cup pasta water
1 lb rigatoni
1/2 cup parmigiano reggiano (freshly grated)
salt and pepper to taste
Sausage and Vegetables:
° In a large skillet, cook the Italian sausage over medium heat until browned and fully cooked. Once cooked, remove the sausage from the skillet and set it aside.
° Chop the sweet onion and garlic. Slice the mushrooms.
° In the same skillet, add the chopped onion and garlic, and sauté until the onion is translucent. Add the mushrooms and crushed Calabrian chili peppers, and continue cooking until the mushrooms are tender.
Creating the Sauce:
° Stir in the tomato paste and cook for a couple of minutes.
° Deglaze the skillet with the wine, scraping up any browned bits from the bottom of the skillet.
° Lower the heat and add the heavy cream, stirring to combine.
° Return the cooked sausage to the skillet.
° Using an immersion blender, carefully blend the sauce until smooth.
Pasta Cooking:
° In a separate large pot, bring water to a boil and cook the rigatoni according to package instructions until al dente. Before draining, reserve 1/4 cup of the pasta water.
° Drain the pasta but do not rinse.
Combining Pasta and Sauce:
° Add the cooked, drained pasta to the sauce in the skillet.
° Stir in the reserved pasta water to help the sauce cling to the pasta.
° Add the freshly grated Parmigiano Reggiano and stir until the cheese is melted and the pasta is well coated with the sauce.
° Season with salt and pepper to taste.
Serve the pasta hot, with additional Parmigiano Reggiano on top if desired.
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This recipe provides a creamy, flavorful sauce with Italian sausage and mushrooms, perfectly complementing the rigatoni pasta. The blending of the sauce creates a smooth texture, and the final addition of Parmigiano Reggiano adds a rich, cheesy flavor.
2 cups dry pinto beans
olive oil
1/2 sweet onion
1 chopped serrano pepper
1 1/2 tsp cumin
8 cups water
1/2 tsp oregano
salt and pepper to taste
zest and juice of 1 lime
1 bunch cilantro (optional)
Bean Preparation:
° Rinse the pinto beans under cold water to remove any dirt or debris.
° Soak the beans in water overnight. This will help them cook more evenly and reduce cooking time. Make sure the water covers the beans by at least a few inches, as they will expand.
Cooking the Beans:
° After soaking, drain and rinse the beans.
° In a large pot, add the beans and 8 cups of fresh water. Bring to a boil over high heat.
° Once boiling, reduce the heat to a simmer. Let the beans cook uncovered for about 1.5 to 2 hours. If the water level gets too low, add more water to keep the beans submerged.
Sautéing the Vegetables:
° While the beans are cooking, finely chop the 1/2 sweet onion and the Serrano pepper.
° In a separate pan, heat some olive oil over medium heat.
° Add the chopped onion and Serrano pepper to the pan, and sauté until the onion is translucent and fragrant.
° Add the cumin and oregano to the onions and pepper, and continue to sauté for another minute or two.
Combining Ingredients:
° Once the beans are tender, add the sautéed onion, pepper, and spices to the pot with the beans.
° Stir well and continue to simmer for another 20-30 minutes to allow the flavors to meld.
° Season with salt and pepper to taste.
° Just before serving, stir in the zest and juice of one lime for a fresh, citrusy flavor.
° If using, chop the cilantro and sprinkle it over the beans before serving.
Serve the beans as a side dish or as part of a larger meal. They can be a great accompaniment to a variety of dishes.
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This recipe balances the earthiness of pinto beans with the freshness of lime and the optional cilantro, creating a flavorful and versatile dish. The overnight soaking of the beans ensures they are cooked evenly and have a perfect texture.
MARINADE
2 lbs boneless skinless chicken thighs
1/2 cup full fat plain yogurt
6 cloves garlic
1 inch cube fresh ginger
2 tbsp garam masala
1 tsp tumeric
1 tsp ground cumin
2 tsp gochugaru korean chile flakes
2 tsp salt
SAUCE
2 tbsp olive oil
2 tbsp ghee or clarified butter
1 sweet onion
4 cloves garlic
1 inch cube fresh ginger
1 1/2 tsp ground cumin
1 1/2 tsp garam masala
1 tsp ground coriander
16 oz crushed tomatoes
1 tsp gochugaru korean chile flakes
1 cup heavy cream
salt to taste
4 tbsp sugar (add more to taste)
1/2 tsp dried fenugreek leaves
fresh cilantro (optional)
Marinating the Chicken:
° Cut the chicken thighs into 1-inch pieces.
° In a large bowl, combine the yogurt, minced garlic, grated ginger, garam masala, turmeric, ground cumin, gochugaru, and salt. Mix well.
° Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight for better flavor absorption.
Browning the Chicken:
° In a Dutch oven, heat some olive oil over medium-high heat.
° Add the marinated chicken pieces in small batches. Brown them on all sides but do not cook them completely. This should take about 2-3 minutes per batch.
° Once browned, remove the chicken pieces from the Dutch oven and set aside.
Making the Sauce:
° In the same Dutch oven, reduce the heat to medium. Add the ghee or clarified butter.
° Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and soft.
° Add ground cumin, garam masala, and ground coriander. Cook for a minute until fragrant.
° Stir in the crushed tomatoes and gochugaru. Cook the mixture until it turns a brick red color, stirring occasionally. This may take about 10-15 minutes.
° Once the tomato mixture is cooked down, use an immersion blender to blend the sauce until smooth.
Finishing the Dish:
° Add the browned chicken pieces back into the sauce.
° Stir in the heavy cream, sugar, and dried fenugreek leaves. Simmer everything together for about 10-15 minutes, or until the chicken is fully cooked and the sauce has thickened.
° Adjust salt and additional sugar to taste.
Serve the butter chicken hot with rice, naan, or your favorite Indian bread. Garnish with fresh cilantro if desired.
1/4 cup olive oil
4 oz pancetta (optional)
1 sweet onion
4 tbsp calabrian chili peppers
8 cloves garlic
1/4 cup vodka
28 oz can tomatoes (reduced to a paste)
2 cups heavy cream
4 tbsp butter
1 cup parmigiano reggiano
1/4 cup pasta water
1 lb rigatoni
salt and pepper to taste
Tomato Reduction:
° Begin by reducing the canned tomatoes to a paste. This can be done by cooking the tomatoes over low heat, stirring occasionally, until they thicken and reduce significantly in volume. This process may take some time. Set aside once reduced.
Pancetta and Aromatics:
° In a large skillet or Dutch oven, heat the olive oil over medium heat.
° If using pancetta, add it to the skillet and cook until it starts to crisp.
° Add the chopped sweet onion to the skillet and cook until it becomes translucent.
° Stir in the chopped Calabrian chili peppers and minced garlic, cooking until fragrant.
Adding Vodka and Tomatoes:
° Carefully pour in the vodka, letting it simmer for a minute to cook off the alcohol.
° Stir in the tomato paste reduction. Cook this mixture for a few minutes to blend the flavors until brick red.
Creating the Sauce:
° Lower the heat and slowly add the heavy cream, stirring constantly.
° Add the butter and stir until it's fully melted into the sauce.
° Use an immersion blender to blend the sauce until it's smooth and creamy.
Pasta Cooking:
° In a separate large pot, bring salted water to a boil and cook the rigatoni according to package instructions until al dente. Before draining, reserve 1/4 cup of the pasta water.
° Drain the pasta but do not rinse.
Finishing the Dish:
° Add the cooked rigatoni to the sauce in the skillet.
° Stir in the reserved pasta water to help the sauce coat the pasta evenly.
° Mix in the grated Parmigiano Reggiano.
° Season with salt and pepper to taste.
Serve the Spicy Rigatoni Vodka hot, garnished with additional Parmigiano Reggiano and a sprinkle of chopped Italian parsley if desired.
TRI-TIP
SPICE RUB:
salt
coffee grounds
brown sugar
onion powder
garlic powder
dry mustard
black pepper
lime zest
paprika
coriander
SOUS VIDE
1 bulb garlic
4 tbsp butter or olive oil
Preparing the Spice Rub:
° In a bowl, mix together the spices for the rub. Use a higher ratio of salt, coffee grounds, brown sugar, onion powder, and garlic powder compared to the other spices (dry mustard, black pepper, lime zest, paprika, coriander). This will ensure that these flavors are more pronounced in the final dish.
° Adjust the proportions to your taste, but as a guideline, you might use 1 tablespoon each of salt, coffee grounds, brown sugar, onion powder, and garlic powder, and about 1/2 teaspoon each of the remaining spices.
Seasoning the Tri-Tip:
° Generously apply the spice rub to the tri-tip, making sure to cover all sides evenly.
° Once seasoned, wrap the tri-tip tightly in plastic wrap or place it in a sealed container.
° Refrigerate and let it marinate for 1-2 days to allow the flavors to penetrate the meat.
Sous Vide Cooking:
° Preheat your sous vide cooker to 126°F (52°C).
° Remove the tri-tip from the refrigerator and unwrap it.
° Place the tri-tip in a sous vide bag. Add a bulb of garlic (you can cut it in half to release more flavor) and 4 tablespoons of butter or olive oil to the bag.
° Seal the sous vide bag using a vacuum sealer or the water displacement method.
° Once the sous vide cooker reaches the desired temperature, submerge the bag in the water bath.
° Cook the tri-tip for 4 hours. This temperature and time combination will result in a medium-rare doneness.
Finishing Steps:
° After 4 hours, carefully remove the tri-tip from the sous vide bag. Pat it dry with paper towels to remove excess moisture.
° For added flavor and texture, sear the tri-tip on a hot grill or in a skillet over high heat for a couple of minutes on each side, just until a crust forms.
° Let the tri-tip rest for a few minutes before slicing against the grain.
Serve the tri-tip with your choice of sides. The combination of coffee, spices, and sous vide cooking will create a flavorful and tender dish.
1 lb fresh spinach
4 tbsp butter
4 tbsp flour
4 oz heavy cream
pinch of nutmeg
pinch of ground cayenne pepper
salt and pepper to taste
Spinach Preparation:
° In a skillet over medium heat, cook the spinach until it wilts and releases most of its moisture. This should take about 3-5 minutes.
° Once cooked, transfer the spinach to a separate dish and set it aside for later use.
Making the Roux:
° In the same skillet, melt the butter over medium heat. Continue to cook until it starts to brown slightly, giving off a nutty aroma.
° Add the flour to the browned butter. Stir the mixture continuously and cook until it becomes toasty and golden brown. This process of cooking the flour in butter is crucial for developing flavor in the roux.
° Remove the skillet from the heat. Gradually add the cream, stirring constantly to prevent lumps. It's important to add the cream slowly to ensure a smooth roux.
Combining Ingredients:
° Once the roux is smooth, return the skillet to low heat.
° Add the cooked spinach back into the skillet with the roux.
° At this point, add any other spices you'd like to use (e.g., garlic powder, nutmeg, etc.). Stir well to combine all the ingredients.
Final Seasoning:
° Season the mixture with salt and pepper to taste.
Serve as desired. This creamy spinach mixture can be a great addition to pastas, as a side dish, or used in other recipes!
1 lb cooked tri-tip (see tri-tip recipe)
1 1/2 lbs 70/30 ground beef
56 oz canned tomatoes (slowly cooked down in half)
2 stalks celery
1 onion
2 pasilla pepper
2 anaheim chili peppers
1/2 cup chili powder
2/3 cup dried pinto beans
2/3 cup dried kidney beans
2 tbsp apple cider vinegar
salt and pepper to taste
Overnight Bean Soak and Cooking:
° Combine the beans in a large bowl and soak them overnight in enough water to cover them completely.
° The next day, drain the beans and place them in a large pot. Add 5 1/2 cups of fresh water.
° Bring to a simmer and cook until the beans are soft and all the water has been absorbed. This may take a few hours, so keep an eye on them to prevent burning.
Tomato Reduction:
° In a separate saucepan, cook the tomatoes over low heat. Stir occasionally until they reduce to half their original volume.
° Optionally, add an orange rind at the beginning of the reduction for added flavor. Remember to remove the rind once the tomatoes are fully reduced.
Cooking Ground Beef:
° In a lightly oiled Dutch oven, cook the ground beef over medium heat until fully cooked and a fond (brown bits) has developed at the bottom of the pot.
° Once cooked, remove the beef from the Dutch oven and set aside.
Vegetable Sauté:
° In the same Dutch oven, use the remaining fat and fond to cook the chopped onions, celery, and peppers. Cook until the vegetables are soft.
Tomato and Beef Mixture:
° Add the reduced tomatoes to the sautéed vegetables in the Dutch oven. Cook over medium heat, stirring constantly, until the mixture turns a brick red color.
° Add the chili powder, cooked beans, vinegar, and the cooked ground beef. Stir well.
° Bring the mixture to a simmer, then turn off the heat.
Final Steps:
° Stir in the chopped, cooked tri-tip.
° Season with salt and pepper to taste.
Serve hot and enjoy your delicious bean and beef chili!
SAUCE
4 large plum tomatoes, peeled
2 red bell peppers, seeded and left whole
1/2 cup vegetable stock
1/2 cup water
2 sprigs rosemary, picked, divided
2 sprigs thyme, picked
1 clove garlic
1/2 small onion
3 Tbsp olive oil, divided
BYALDI
2 plum tomatoes
2 medium green squash
2 medium yellow squash
2 medium japanese eggplants
1 tsp kosher salt
1 tsp freshly ground pepper
5 leaves fresh parsley, torn
Roast and Prepare Red Bell Peppers:
° Preheat your oven to 450°F (230°C).
° Place the red bell peppers on a baking sheet and roast in the oven until their skins blister and char, turning occasionally for even roasting. This usually takes about 15-20 minutes.
° Once roasted, place the peppers in a bowl and cover with plastic wrap. Let them sit for 10-15 minutes; this helps the skin loosen.
° Peel the skins off the peppers, then proceed to make the sauce.
Make the Sauce:
° In a blender, combine the peeled roasted red bell peppers, peeled plum tomatoes, vegetable stock, water, garlic, and onion. Blend until smooth.
° Pour the mixture into a saucepan, add one sprig of rosemary and the thyme, and simmer over low heat for about 10 minutes. Season with salt and pepper to taste.
° Remove the herb sprigs and set the sauce aside.
Prepare the Vegetables:
° Thinly slice the 2 plum tomatoes, green squash, yellow squash, and Japanese eggplants into approximately 1/16-inch thick rounds.
Assemble the Byaldi:
° Preheat your oven to 350°F (175°C).
° In a baking dish, spread a layer of the prepared sauce.
° Arrange the vegetable slices concentrically from the outer edge to the inside of the dish, alternating them and slightly overlapping. Continue until the dish is filled.
° Drizzle the top with the remaining olive oil and season with salt and pepper.
Bake the Byaldi:
° Cover the dish with parchment paper and bake for about 50 minutes.
° Uncover and bake for an additional 20 minutes or until the vegetables are tender.
Garnish and Serve:
° Garnish with torn parsley leaves and the remaining rosemary sprig.
° Serve hot, either as a main dish or as a side.
ribeye steaks (thick cut)
kosher salt
freshly ground black pepper
olive oil
3 tbsp butter per steak
2 cloves of garlic per steak
4 sprigs of fresh thyme per steak
additional olive oil for serving (optional)
Season the Steak:
° The day before cooking, generously season the ribeye steaks with kosher salt and freshly ground black pepper on both sides.
° Place the steaks on a rack over a baking sheet. This allows air to circulate around the meat, drying the surface for a better sear.
° Refrigerate the steaks uncovered overnight.
Prepare for Cooking:
° Remove the steaks from the refrigerator about an hour before cooking to let them come to room temperature. This promotes even cooking.
Preheat the Oven:
° Preheat your oven to 500°F (260°C).
Sear the Steaks:
° Heat a cast-iron skillet over medium high heat. Add a bit of olive oil to the pan.
° Place the steaks in the hot skillet and sear for 3 minutes on the first side.
Add Flavorings:
° After the first 3 minutes, flip the steaks.
° Add 3 tablespoons of butter, 2 cloves of garlic (lightly crushed), and 4 sprigs of fresh thyme to the pan for each steak.
° Baste the steaks with the melted butter continually during the next 3 minutes of cooking. Tilt the pan slightly if needed to gather the butter for basting.
Finish in the Oven:
° Transfer the skillet with the steaks to the preheated oven.
° Cook for an additional 6-8 minutes, depending on your desired level of doneness.
Rest the Steaks:
° Remove the steaks from the oven and let them rest for 5-10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy steak.
Serve:
° Optional: Drizzle the steaks with a bit of olive oil before serving for added richness and flavor.
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This method of preparing ribeye steaks — salting and resting them overnight, then searing in a hot skillet, and finishing in the oven — is designed to create a beautifully caramelized crust and a tender, perfectly cooked interior. Enjoy your meal!
7/8 cup flour, sifted
3 eggs
2 tablespoons butter, melted
2 tablespoons cognac
1/4 teaspoon salt
1 1/2 cups whole milk
Prepare the Batter:
° Begin by placing the sifted flour into a large mixing bowl. Create a well in the center of the flour for the eggs.
Add Eggs:
° Crack the eggs into the well you've created in the flour.
Combine Wet Ingredients:
° Start whisking the eggs, incorporating the flour gradually to prevent lumps. As you whisk, pour in the melted butter and cognac, continuing to mix until well combined.
Season the Batter:
° Sprinkle the salt into the mixture and continue to whisk.
Incorporate Milk:
° Gradually add the milk, whisking continuously, to form a smooth and thin batter. The batter should have the consistency of heavy cream. If any lumps form, pass the batter through a fine mesh sieve.
Rest the Batter:
° Allow the batter to rest for at least 30 minutes in the refrigerator. This step is crucial as it helps the flour to absorb the liquid, which will yield tender crepes.
Cook the Crepes:
° Heat a non-stick skillet or crepe pan over medium heat and brush with a small amount of butter to prevent sticking.
° Pour a small ladleful of batter into the center of the hot pan. Immediately tilt and swirl the pan to spread the batter thinly across the bottom.
° Cook the crepe for about 1 minute until the edges begin to lift and the bottom is lightly golden.
° Carefully flip the crepe with a spatula and cook the other side for an additional 30 seconds or until done.
Serve:
° Stack the cooked crepes on a plate. You can serve them warm with sweet or savory fillings of your choice. Lemon and powdered sugar is always a quick and easy choice!
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This recipe should yield light and delicate crepes with a subtle flavor of cognac, perfect for a variety of fillings. Enjoy your homemade crepes!
200g sourdough discard or poolish
120g buttermilk
120g heavy cream
75g sugar
1 tbsp vanilla bean paste
70g melted butter, plus extra for cooking
240g sifted flour
2 large eggs, lightly beaten
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
Mix Wet Ingredients:
° In a large mixing bowl, combine the sourdough discard or poolish with the buttermilk and cream.
° Stir in the sugar and vanilla bean paste until the sugar is mostly dissolved.
° Whisk in the 6 tablespoons of melted butter until the mixture is well combined.
Incorporate Flour:
° Add the sifted flour to the wet ingredients.
° Mix until the flour is just incorporated, making sure not to over mix. A few lumps in the batter are okay and expected.
Prepare Final Ingredients:
° In a separate bowl, lightly beat the 2 large eggs.
° Measure out the baking soda, baking powder, and sea salt.
Combine All Ingredients:
° Just before you're ready to cook the pancakes, add the lightly beaten eggs, baking soda, baking powder, and sea salt to the batter.
° Fold these ingredients into the batter gently until just combined. The batter should be thick but pourable. If it's too thick, you can adjust the consistency by adding a little more buttermilk.
Cook the Pancakes:
° Heat a non-stick skillet or griddle over medium heat. Lightly butter the surface to prevent sticking.
° Pour a scoop of batter onto the griddle for each pancake. The size of the scoop will determine the size of your pancakes.
° Cook the pancakes until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
° Flip the pancakes with a spatula and cook for an additional 1-2 minutes on the other side until golden brown and cooked through.
Serve:
° Serve the pancakes hot with your favorite toppings such as maple syrup, fresh fruit, or a dollop of whipped cream.
4 bone-in, skin-on chicken thighs, trimmed
kosher salt
freshly ground black pepper
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons dijon mustard
2 teaspoons capers, rinsed and drained
1/2 cup dry white wine
1 cup heavy whipping cream
2 tablespoons chopped fresh tarragon leaves, plus more for garnish
Preheat Oven:
° Begin by preheating your oven to 400°F (200°C).
Season the Chicken:
° Season both sides of the chicken thighs generously with kosher salt and freshly ground black pepper.
Brown the Chicken:
° Heat the olive oil in a large ovenproof skillet over medium-high heat until it is shimmering.
° Place the chicken thighs in the skillet, skin side down, and cook without moving them for about 5 minutes, or until the skin is golden brown and crisp.
Roast the Chicken:
° Turn the chicken thighs over so the skin side is up.
° Transfer the skillet to the preheated oven and roast the chicken for 25 to 35 minutes. The chicken is done when an instant-read thermometer inserted into the thickest part of the meat registers 165°F (74°C).
° Once cooked, remove the chicken from the oven, transfer it to a serving platter, and loosely cover with foil to keep it warm.
Prepare the Sauce:
° Carefully pour off all but 2 tablespoons of fat from the skillet and place it back on the stove over medium heat.
° Add the minced garlic to the skillet and cook for about 1 minute, stirring often, until fragrant.
° Stir in the Dijon mustard and capers.
° Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
° Increase the heat to medium-high and bring the mixture to a boil. Then reduce the heat to medium and simmer until the wine has almost completely evaporated.
° Add the heavy whipping cream to the skillet, and continue to cook, stirring occasionally, until the sauce has reduced to a consistency that's thick enough to coat the back of a spoon.
° Season the sauce to taste with additional salt and pepper if needed.
° Stir in the chopped fresh tarragon leaves.
Serve the Chicken:
° Place the chicken thighs on warmed serving plates.
° Spoon the tarragon cream sauce generously over the chicken.
° Garnish with additional chopped fresh tarragon.
Side Suggestions:
° Serve the roasted chicken with a side of roasted root vegetables or creamy mashed potatoes to complement the rich tarragon cream sauce.