This dish was surprisingly really good. I was afraid to make it at first because of the cherries. Its not that I have never made a chicken dish before that had fruit in it before I just couldn't see how cherries and tarragon would be together. Well let me tell you, it so SO good. I felt like it was the perfect combination of saltery and sweet and the tarragon really brought out the taste of the wine. I also loved the way the couscous soaked up all the extra sauce making it super tasty and not bland at all (which couscous can often be).
You will need: a bowl, a 12-inch skillet, tongs, and a pot.
1/4 C flour
2 T spoons paprika
1 T spoon fry mustard
8 skinless, boneless chicken thighs
2 Tb Spoons olive oil
2 C fresh or frozen pitted dark sweet cherries ( I used fresh), thawed if frozen
2 Tb Spoons snipped fresh tarragon
3 cloves garlic, minced
1 C dry red wine or cherry juice
1/2 C chicken broth
2 Tb spoons butter
2 C hot cooked couscous, rice, or pasta ( I used couscous but the sauce is runny enough that it would make for great pasta sauce)
1. in your bowl combine flour, paprika, mustard, 1/4 T spoon salt and pepper.Coat chicken with the mix. Cook the chicken in the skillet in the oil over medium to medium-high heat for 8-10 minutes or until the chicken is no longer pink. Turn once. remove from the pan and cover to keep warm.
2. In the same skillet add the cherries, tarragon, and garlic. Cook and stir over medium heat for 1 minute. Stir in the wine and broth. Let simmer, uncovered, for 3-5 minutes or until the sauce has reduced to about 2 cups.
3. Stir in the butter and mix until its melted. Season to taste with salt and pepper.
4. For the couscous, while the meat is cooking, in your pot cook 2 cups of couscous or pasta according to the label.
Serve side with the chicken and spoon sauce over all. If desired, sprinkle with left over tarragon.