Substitute It!

It happens. Really it does. To all of us.

You start your cooking and reach to pull out that ingredient that you KNOW YOU HAVE, just to find that….um….you don’t. What to do?

While you can sometimes do without, you are often best to find a valid substitute. There are a dozen sites out there that give you substitutes, but my favorite is here.

Roasted Tarragon Chicken

I did have tarragon for this delicious dish.

Somehow it never it to the picture. If you don’t have it, feel free to use dill.

Getting the shallots and tomatoes ready.

With the chicken out of the oven.

Delicious!

Roasted Tarragon Chicken

Prep Time: 15 minutes | Cook Time: 45 mins | Servings: 6

Ingredients:

3 tablespoons olive oil
2-1/2 teaspoons dried tarragon, crushed
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
2 cloves garlic, minced
1 pound cherry tomatoes
8 small shallots
2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)

Directions:

1. In a medium bowl stir together oil, tarragon, pepper, salt, and garlic. Add tomatoes and shallots; toss gently to coat. Using a slotted spoon, remove tomatoes and shallots from bowl, reserving the oil mixture.

2. If desired, remove skin from chicken. Arrange chicken in a single layer in a shallow roasting pan. Brush with the reserved oil mixture.

3. Roast chicken in a 375 degree F oven for 20 minutes. Add the shallots; roast for 15 minutes. Add the tomatoes; roast for 10 to 12 minutes more or until chicken is no longer pink (170 degree F for breasts; 180 degree F for thighs and drumsticks) and vegetables are tender. Makes 6 servings.

Source: http://www.bhg.com/recipe/chicken/roasted-tarragon-chicken/