Tarragon And White Wine Granita Recipes

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WINE, HONEYDEW, AND TARRAGON GRANITA



Wine, Honeydew, and Tarragon Granita image

This unique palate cleanser highlights the tropical and herbal notes often detected in pinot grigio and chardonnay. Granita is the perfect dessert to enjoy before the chocolate comes to the table, or as an afternoon snack on the porch.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 4 servings

Number Of Ingredients 6

2/3 cup white wine
1/4 cup sugar
2 cups cubed honeydew melon
2 tablespoons chopped fresh tarragon leaves, plus whole leaves or sprigs for garnish
1 teaspoon fresh lemon juice
Kosher salt

Steps:

  • 1. Combine the wine and sugar in a saucepan and bring to a simmer, stirring until the sugar is dissolved, then cool.
  • 2. Puree the honeydew and tarragon in a blender, then strain through a fine-mesh sieve into a mixing bowl. Combine the wine, honeydew juice, lemon juice, and a pinch of salt, then transfer to a square baking dish. Put in the freezer until firm, scraping and stirring with a fork every 30 minutes until the mixture is slushy, about 2 hours. Serve garnished with tarragon leaves or sprigs.

Nutrition Facts : Calories 113 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 78 milligrams, Carbohydrate 22 grams, Fiber 1 grams, Protein 1 grams, Sugar 20 grams

CHICKEN WITH TARRAGON AND WHITE WINE



Chicken with Tarragon and White Wine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1/4 cup vegetable oil
1 (4 1/2-pound) chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
Flour for dusting
1 1/2 cups (about 10 ounces) cipollini or pearl onions, trimmed and peeled
4 cloves garlic, halved
Kosher salt and freshly ground black pepper
1 cup white wine, such as Riesling
3 cups low-sodium chicken broth, plus 1/3 cup
1/2 cup chopped fresh tarragon leaves, plus 2 tablespoons
2 tablespoons all-purpose flour
2 tablespoons unsalted butter

Steps:

  • For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with salt and pepper, to taste, and dust with flour. Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes. Remove the chicken and set aside.
  • For the sauce: Heat the same pan used for the chicken over medium-high heat. Add the onions and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until softened, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 3 cups of chicken broth and 1/2 cup of tarragon and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 30 minutes total for the breasts and wings and 40 minutes total for the legs and thighs. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.
  • To finish the sauce: In a small bowl, mix together the remaining 1/3 cup chicken broth and flour. Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes. Stir in the butter and season with salt and pepper, to taste. Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of tarragon.

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