Subject: Broiled Tarragon Chicken
From: Unicorn (unicorn@indenial.com)
Date: Thu Jan 18 2001 - 19:53:03 EST
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F O O D F U N N Y
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Several hundred readers have sent me this food funny, but Les Reynolds
was the first.
One day during cooking class, our teacher Mrs. Pritchard was extolling
her secrets for preparing perfect sauces. When she ordered us to the
stoves to prepare our assignments, she said, "Don't forget to use
wooden spoons." As I stirred my sauce, I contemplated the physics
behind the mystery of the wooden spoon and decided it must have
something to do with heat conduction. I approached Mrs. Pritchard to
test my theory. "Why wooden spoons?" I asked.
"Because," she replied, "if I have to sit here listening to all your
metal spoons banging against metal pots, I'll go nuts!"
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T O D A Y ' S R E C I P E
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The only thing better than the taste of this dish it its ease of
preparation.
Broiled Tarragon Chicken
2 - 3 lbs (900 - 1300 g) chicken pieces
4 shallots, finely chopped
1 cup (250 ml) dry white wine or chicken stock
2 Tbs (30 ml) olive oil
2 Tbs (30 ml) dried tarragon
Salt and freshly ground pepper to taste
Combine all ingredients in a bowl and marinate refrigerated for 1 to 2
hours. Place the chicken pieces on a baking sheet and place about 8
inches (20 cm) under a preheated broiler. Cook until browned on both
sides, about 15 to 20 minutes per side, basting occasionally with the
marinade. Serves 4 to 6.
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