Thanks (or no thanks!) to famous chefs and television cooking shows, chicken thighs and other poultry dark meat cuts are more in demand. Unfortunately, their new-found popularity comes with a corresponding increase in price. However, they are still less expensive than white meat and infinitely more flavorful and moist. Marsala wine forms the base for this creamy sauce. Tarragon gives a slight hint of licorice flavor. The sauce is further enhanced with Dijon mustard and a touch of honey. Try this recipe to give a boost to humdrum chicken dinners.
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Tarragon Chicken Marsala Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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