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Roast Chicken with Tarragon Cream Sauce over Linguine
12 chicken drumsticks 4 tbsp butter, softened 4 tbsp butter, cold 1/4 cup plus 2 tsp tarragon, finely chopped (divided) 1/4 cup dijon mustard 1 lb linguine 1 tsp olive oil 4 shallots, diced 1 lb white mushrooms, sliced 2 cloves garlic, minced 2 cups milk Salt and pepper to taste Non-stick cooking spray
Preheat oven to 375-deg.Lightly grease a baking sheet with the non-stick spray.
Bring a large pot of salted water to a boil and cook the pasta according to package directions.
Combine the 4 tbsp softened butter with 2 tbsp tarragon.
Season the drumsticks with salt and pepper, then rub with the dijon mustard and tarragon-butter mixture.Then lay them in an even layer on the baking sheet.
Roasts the drumsticks in the oven for 45 minutes until the skin is crisp and a meat thermometer registers an internal temperature of 180-deg.
While the chicken roasts, in a large saute pan over medium-high heat, saute the shallots and mushrooms in the olive oil for 7 minutes.Then stir in the 4 tbsp cold butter and allow to melt before adding the garlic and sauteing for another minute.
Add the remaining 1/4 cup tarragon and toss to combine. Pour in the milk and allow to simmer for 10 minutes or until the sauce reduces in half.Add the pasta and again toss to combine.
Serve the chicken drumsticks over the tarragon cream pasta.