Appetizers
Saffron-Tarragon Pulled Chicken on Herb Crostini
Starlite Vineyards
5511 Hwy 128
Geyserville, CA 95441
starlitevineyards.com
- RECIPE YEAR: 2019
- RECIPE BY: Chef Adair (Garrett Adair)
- YIELD: Serves 6
- PAIRS WELL WITH: Alexander Valley Zinfandel
Serve this delightful chicken dish as an hors d'oeuvres, a sandwich or a main dish. Pour Starlite Vineyard's Alexander Valley Zinfandel alongside.
Ingredients:
- 1/2 cup vegetable oil
- 4 medium boneless, skinless chicken breasts
- 1 large shallot, roughly chopped
- 3 garlic cloves, roughly chopped
- 1 cup Chardonnay
- 3 cups low-sodium chicken broth
- 1/4 cup chopped fresh tarragon
- 2 pinches saffron
- 4 tablespoons unsalted butter
- 1 baguette
- Extra-virgin olive oil for brushing (optional)
- 1 cup crème fraîche
- 1/4 cup chopped fresh thyme, tarragon and marjoram
- Salt and freshly ground pepper, to taste
- 1 small bunch fresh chives, chopped
- Pickled onion for garnish
Directions:
Heat a large, deep fry pan or a braising pan over high heat and warm the vegetable oil. Add the chicken breasts and brown on one side, then turn the chicken over and immediately add the garlic and shallot. When the garlic and shallot are starting to lightly brown, add the wine, reduce the heat to medium and let the wine reduce, then add the broth, tarragon and saffron. Adjust the heat to a very light simmer, cover the pan and cook until the meat starts to pull apart, 40 to 50 minutes. Remove from the heat. Using tongs, shred the meat in the braising liquid, add the butter and mix well. If needed, return the pan to the heat and simmer to reduce the liquid; there should be enough liquid to barely cover the shredded chicken (it should not be too wet or soupy). Preheat the oven to 325°F. Cut the baguette on the diagonal into slices 1/4 inch thick and place on a baking sheet. Brush with olive oil, if desired. Toast in the oven until just crispy. In a bowl, using an electric mixer, beat the crème fraîche until medium-stiff peaks form. Fold in the 1/4 cup chopped herbs and season to taste with salt and pepper. Pinch some chicken onto a crostini and dollop with the crème fraîche mixture. Garnish with the chives and pickled onion and serve.
