I made some chicken tarragon for lunch today. This dish embodies that simplicity can sometimes yield some of the best results. I simply sautéed chicken, and made a sauce with some stock, tarragon and the sucs from the pan. On the side I had a vegetable medley and some baby beets tossed in clarified butter. For garnish I dehydrated some chicken skin, and fried some thyme and tarragon. I was quite satisfied with the results.
The Chicken Tarragon and the Vegetables nicely arraged with the Garnishes
The Gilded Pig 