This recipe came from "Better Homes and Gardens Special Interest Publications entitled 'Italian'," and was issued in the Fall/Winter 2009 publication. I am known to sporadically buy cooking magazines and books for the sole purpose of filling up the "Cookbook Cabinet". Hence, I have quite the selection each day in fulfillment of this project.
This particular recipe received mixed reviews from my family as it calls for a somewhat-mature palate. It is the type of dish that is delicious when you combine multiple flavors in each bite. (I didn't know this before making it...) I noticed and learned from watching "Top Chef" that the contenders are often receiving favorable comments from the show's judges for accomplishing this endeavor. Did I accomplish it? Who knows!!! My husband thought it was a bit bland before taking chicken bites accompanied with the tomatoes and shallots. After doing so, he thought it was wonderful. Our son, Giovanni, is the pickiest eater I've known to date, but he really liked the chicken. Sophia had a drumstick and a half, all while giving me thumbs-up. It is an experience bringing different food to our children's plates...they are convinced that they are not going to like it until they take that first bite. I love watching their face go from "blah" to all smiles with their thumbs rising in the air! I know that there will undoubtedly be recipes that receive a unanimous thumbs-down, but I am trying to keep that at bay...:)
Ever since seeing the movie "Under the Tuscan Sun", I fell in love with merely the word "Tuscany". It just "sounds" romantic, and the scenery from its landscape, depicted in pictures and in this named movie, is just breath-taking! I look forward to visiting there someday.
Total cost for this recipe: $26.55
Contribution for jars: $2.66
From the magazine's recipe commentary: "...Tuscans enjoy food that is simply prepared, often unadorned except for a drizzle of locally produced olive oil and perhaps a sprinkling of herbs." In my opinion, this recipe is not difficult to make whatsoever, but you need to incorporate all of the ingredients into your bites. Here is the recipe from "Better Homes and Gardens Special Interest Publications: "Italian" (Fall/Winter 2009):
Roast Tarragon Chicken
3 tablespoons olive oil
2 1/2 teaspoons dried tarragon, crushed
2 cloves garlic, minced
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1 pound cherry tomatoes
8 small shallots
2 1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
1. Preheat oven to 375 degrees F. In a medium bowl, stir together olive oil, tarragon, garlic, pepper, and salt. Add tomatoes and shallots; toss gently to coat. Use a slotted spoon to remove tomatoes and shallots from bowl, reserving the olive oil mixture.
2. If desired, skin chicken. Place chicken in shallow roasting pan. Brush chicken with the reserved olive oil mixture.
3. Roast chicken in the preheated oven for 20 minutes. Add the shallots; roast for 15 minutes. Add the tomatoes; roast for 10 to 12 minutes more or until chicken is tender and no longer pink and vegetables are tender. Makes 6 servings.