Chicken and Potato Tarragon Soup (Serves 6)
Here's what you'll need:
• 1 pkg. Celebrity Chicken Breast Cubes
(about 1 lb.)
• 1 tablespoon olive oil
• 3 tablespoons tarragon, dried or fresh, chopped
• 1 onion, sliced thin
• 4 cloves garlic, minced
• 10 cups chicken broth
• 2 pounds potatoes, diced into 1/2 inch cubes
• salt and freshly ground black pepper to taste
Heat olive oil, 1 tablespoon of tarragon, the sliced onion, minced garlic and a bit of salt and pepper over medium heat in a large soup pot until onions and garlic soften. Do not brown garlic or onions-reduce heat if they begin to color. Add chicken cubes and stir continuously to coat, cooking until all sides of the chicken pieces begin to turn white. Do not let chicken pieces brown. Add potatoes and stir quickly to coat. Add broth, cover with lid slightly ajar to a slight simmer. Continue to simmer 10-20 minutes until chicken and potatoes are cooked thoroughly. Stir in the remaining tarragon and serve hot.
Roasted Garlic on French Bread (Serves 4-6)
Here's what you'll need:
• 1 head garlic
• 1 1/2 tablespoons olive oil
• Salt
• 1 loaf fresh bakery French bread
Cut off top third of the garlic and place into lipped, oven-safe dish lined with foil atop one tablespoon of the olive oil, exposed top down. Sprinkle with remaining oil and salt. Roast at 425 degrees for 30-45 minutes until the cloves are soft and deep golden brown. Spread roasted garlic on fresh bakery bread instead of butter.
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