Creamy Blood Orange and Tarragon Chicken

Blood Orange Tarragon Chicken

Blood Orange Tarragon Chicken

This is my take on the classic Tarragon Chicken. The Blood Orange lends a subtle citrus note (and a slightly pink tinge) to the dish. I use Maryland cuts of chicken (i.e. the leg and thigh) because I found that breast meat is a bit dry.  You can use a mixture of cuts or cut the meat from the bone if you prefer. If you want to cheat a bit, and cut down on cleaning up, cook the dish in a large, non-stick electric frying pan. The key is to cook it slowly to keep as much moisture as possible.  If you need to be a bit careful of your cream intake, thicken the gravy with a little rice flour  .. or serve with the un-adulterated pan juices .. heck, serve it buck-nekkid 😛