It's time to take another old recipe and adapt it to our modern needs and ways of cooking. And once again, I chose a Romanian dish. I found this one in a book from 1959 called “Carte de Bucate” by Maria Deleanu.

Now, flavorwise, I tried to keep it as close as possible to the original. As for the presentation, I decided to make it modern, suitable, and easy to prepare for this crazy busy world we live in. So here is what I did:

Instructions:

Preparing the tarragon-infused oil:‍

• Heat the olive oil over low heat.
• Add the tarragon sprigs, bring to a simmer for 30 seconds, remove from heat, cover, and let infuse until the rest of the dish is ready.
• Strain the oil and set aside.

Preparing the chicken:‍

• Heat a large skillet and add the butter.
• Cut the chicken breast into cubes, season with salt, pepper, and 1 teaspoon granulated garlic, and sauté in the skillet until browned.
• Add the finely chopped onion and chili pepper. Stir and cook for 2-3 minutes.

‍

‍

• Chop the fresh tarragon and add it to the skillet. Stir in the canned tomatoes and add a tablespoon of sugar to counteract the tomatoes' acidity.
• Cook on medium heat for 5-6 minutes or until the chicken is cooked through.

Cooking the pasta:‍

• Bring a large pot of salted water to a boil. Add 200g of pasta of your choice (I tried long pasta like Reginelle and tubular pasta like penne; both work great) and cook for 1 minute less than the package instructions.

‍

‍

• When ready, transfer the pasta to the skillet, add a tablespoon of pasta water, and mix.

‍

‍

• Cook for another minute. Taste and adjust seasoning with salt and pepper if needed.
• Serve the pasta topped with the tarragon-infused oil and extra freshly chopped tarragon.

‍

‍

Now, before I move on to discussing why I chose to twist the recipe in this manner, I will let you read the original dish and decide for yourself which one suits your needs best:

The Original Recipe of Chicken with Tarragon

Ingredients:

• 1 medium chicken
• 1 teaspoon lard
• 1 onion
• 4-5 tomatoes
• 1 teaspoon flour
• Tarragon
• Salt

Instructions:

1. Fry the chicken pieces in lard until they start to turn yellow.
2. Add the finely chopped onion and flour. When the onion starts to brown, add 3-4 tablespoons of water, juice from 4-5 tomatoes, salt, and well-washed tarragon. The amount of tarragon can vary as desired.
3. Cover the pot and let it simmer on low heat. When the meat is almost cooked, bake for 15-20 minutes. It can also be prepared with raw onion, adding it at the same time as the water.

Differences Between the Two Versions

With every piece of information on the table, let's talk about differences.

As I said at the beginning of this article, to modernize this classic dish, I focused primarily on reducing complexity and making it more suitable for a busy weeknight dinner.

Here's a detailed look at what I changed and why:

Chicken Breasts vs. Whole Chicken:

• ‍Original Recipe: The traditional recipe calls for a whole chicken, which requires more preparation time and effort. Cutting a whole chicken into pieces and ensuring each piece cooks evenly can be challenging, especially on a busy weekday.‍
• Modern Recipe: I used skinless, boneless chicken breasts. This choice significantly reduces prep time and cooks faster, making the dish more accessible for quick meals. Chicken breasts are also leaner, contributing to a healthier dish.

Butter Instead of Lard:

• ‍Original Recipe: Lard is typically used in older recipes. It provides a rich flavor but also adds saturated fats that many people prefer to avoid today.‍
• Modern Recipe: I replaced lard with butter, which still offers a rich flavor but is more commonly used in contemporary cooking. Butter adds a creamy texture without the heaviness of lard, and it's a familiar ingredient in many households.

Tarragon-Infused Oil:

• ‍Original Recipe: Tarragon is added directly to the dish, imparting its flavor during cooking.‍
• Modern Recipe: Also, infusing olive oil with tarragon adds a layer of sophistication and a more concentrated tarragon flavor. This step enhances the herbal notes in the dish and allows for a final drizzle that boosts both flavor and presentation.

Incorporating Pasta:

• ‍Original Recipe: The traditional dish is served without pasta, focusing solely on the chicken and tarragon sauce.‍
• Modern Recipe: Adding pasta transforms the dish into a complete meal, making it more filling and suitable for dinner. This addition simplifies meal planning and aligns with modern preferences for one-dish meals.

Simplified Sauce Preparation:

• ‍Original Recipe: The sauce involves browning flour with onions, adding water, and simmering for an extended period.
• ‍Modern Recipe: I streamlined the sauce preparation by using the natural starches from the pasta to thicken it. This eliminates the need for flour, making the recipe easier and reducing the risk of lumps.

Fresh Tomatoes vs. Canned Tomatoes:

• ‍Original Recipe: Uses fresh tomatoes, which can be more time-consuming to prepare (blanching, peeling, and chopping).‍
• Modern Recipe: I opted for canned chopped tomatoes to save time without sacrificing flavor. Canned tomatoes are convenient and available year-round, making the recipe more practical for everyday cooking.

Therefore, it is safe to say that these modifications not only reduce the complexity of the original recipe but also make it more suitable for a quick weeknight dinner.

Furthermore, by focusing on easily accessible ingredients and straightforward techniques, the modern version maintains the essence of the traditional dish while adapting it to fit our busy lifestyles.

FAQs

Before we close the matter of this Easy Tarragon Chicken Pasta, let me answer some of the most frequently asked questions that may appear when reading this recipe.

Q: What does tarragon look like?

A: Tarragon is a leafy green herb with slender, elongated leaves and a slight sheen. It resembles delicate, smooth grass blades.

Q: What does tarragon taste like?

A: Tarragon has a unique flavor that's slightly sweet and similar to anise or licorice. It adds a distinct herbal note to dishes.

Q: How long will chicken pasta last in the fridge?

A: Chicken pasta can last for about 3-4 days in the fridge if stored in an airtight container.

Q: Why is chicken pasta healthy?

A: Chicken pasta is healthy because it combines lean protein from the chicken with complex carbohydrates from the pasta. Adding fresh herbs like tarragon increases its nutritional value with vitamins and antioxidants.

Q: Why is tarragon so hard to find?

A: Tarragon can be hard to find because it has a relatively short growing season and is sensitive to weather conditions. It's also less commonly used than other herbs, so it might not be stocked regularly in all grocery stores.

Conclusion

This being said, our Tarragon Chicken Pasta recipe offers a deliciously modern twist on a traditional Romanian dish, perfect for our fast-paced lives.

By simplifying the steps and incorporating pasta, it becomes a convenient weeknight dinner while still celebrating the wonderful tarragon flavour. Enjoy the taste of tradition with a contemporary flair!

For more details, check out the video below. And while you do so, give us a like and subscribe to our channel.