Lemon Tarragon Chicken One Pan Meal

Tarragon (scientific name: Artemisia dracunculus), is a perennial member of the sunflower family that grows wild all over Eurasia and North America. It is cultivated in other places as well, and is considered one of the cornerstones of French cuisine. In cooking, the leaves (and very tender stems) are used. There are many varieties of tarragon, but the French is most often used in the kitchen. It is one of the herbs that herald the return of spring, along with chives and parsley.

The primary flavor of Tarragon is a light, far from overwhelming, licorice taste. And rest assured, the licorice flavor is so soft that even I — someone who hates licorice — can't get enough of the herb. When fresh, it also has citrus notes and a delicate spiciness. It also has some of the grassy flavor often associated with soft green herbs.

Tarragon is especially embraced at home in preparations involving chicken, fish, shellfish, butter, and cream. Lemon, both the juice and zest, is a great complement to the citrusy notes of the herb. Tarragon is also a primary example of how beneficial it is to use herbs at different stages of cooking. I like to add some chopped tarragon to a dish early on in the cooking process, to infuse the whole dish, and then sprinkle a fair bit on top right before I serve. This way, you receive different dimensions of tarragon flavor. 

Tarragon offers a very specific flavor; one for which there are few substitutes. However, fresh chervil (if you can find it) is fairly close. Fennel seeds and fennel bulbs (as well as the feathery fronds) certainly bring the licorice notes, as does anise seed. Basil is also worth a try, but most of us are so accustomed to basil's flavor that it's hard to accept it as anything other than its glorious self. Of course, if you're simply looking to provide a burst of vibrant herbaceous flavor to a dish, you can certainly substitute one of these other soft herbs (like basil, chervil, or mint). Just remember, none of these substitutes will give you the full scope of tarragon flavor, but they can still hint at it. Though not exactly a substitute, dried tarragon is your best bet as far as bringing true tarragon flavor to your dish.