Tarragon Chicken

When I rented my first apartment as a young adult, one of my favorite things was inviting people over for dinner. Dinner guests equaled a chance to try out new wines and cook inviting dishes. Not that I had a dining room table to eat on (or a dining room to eat it in), but I don't remember that mattering. Coffee tables, boxes, laps...they all worked equally well for setting plates on. Though I will admit to it being a little tricky when steak knives were involved.

I can still remember planning my meals. I don't remember making many casseroles back then. And I rarely used my slow-cooker. Which is odd, because both of those methods make for somewhat easy "beginner" dishes. Instead, I almost always chose either a roast (chicken, beef, pork) or a dish that involved the searing of a piece of meat in a pan and deglazing with wine, or some other sort of liquid. But usually wine.

I think sides were always some sort of potato and a veg. Probably a loaf of bread hanging around, too.  And the funny thing is, those dishes were always a success.  Some of my favorites were Ham Steaks in an Orange glaze, Chicken with 40 cloves, Burgundy Beef tips, Pork Chops in Rosé, and Tarragon Chicken. I don't remember ever not liking anything.