Terragon is a very interesting herb, and it is one that I have in my garden. I find that I like it a lot if I use very little of it, but if the recipe has too much, I tend not to like it as much.
The version that I have is Mexican Terragon. There are also French and Russian Tarragon varieties which are supposed to have a stronger flavor profile, and if this is the case, I have a feeling I would like them less.
One of the recipes that I like to prepare is a creamy tarragon chicken which calls for white wine and whipping cream. There are many similar versions of this recipe on the Food Network.
The linked recipe below is the one I use most of the time.
Creamy Tarragon Chicken Recipe
With this recipe you end up with a very tasty and fancy sauce that your dinner guests will absolutely love.
I adjust the Terragon to less than 1 tablespoon, instead of the 3 tablespoons that ther recipe calls for.
You might make a trial run to determine how much terragon you are happy with.
The recipe calls for chicken breast, but I used boneless chicken thighs, and I substituted shallot with red onion this time.
Find the recipe here:
Another recipe that calls for terragon is this simple vinaigrette that I will try soon because it sounds really good.
If you are local to the Rio Grande Valley, feel free to email me or contact me via DM on social media if you want some free Mexican terragon with which to experiment! I can meet up with you at one of the farmers markets to deliver it.
Share this post with your friends and SUBSCRIBE!