Chicken Thighs with Goat Cheese Sauce and Tarragon
If you have an adventurous palate, you'll love this bold pairing of tart goat cheese and anise-flavored tarragon.
Recipe by Cooking Light May 2001
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06/21/2012
Good, solid, classic, easy.
03/25/2012
I would say that this does have potential. It's pretty good, just not great, and it looks pretty lack luster in the pan and on the plate. I love goat cheese and everything in the recipe, so I guess I expected more. It's just missing something. If it wasn't so darn easy, I don't think I'd make it again. But the flavor is decent and it's a good mid-week standby when we're too tired to get more complex.
02/02/2012
Well...the final result needed salt & pepper, but it was ok after that. This is a very typical weeknight chicken dinner recipe. I would make this again to use up ingredients on hand but wouldn't necessarily go out of my way to make it. I used purple haze goat cheese, (my FAVORITE), dried tarragon, and boil in bag brown rice. The sauce was the perfect amount to coat the rice entirely.
09/07/2011
This recipe is to DIE for! As a huge goat cheese lover, I knew this recipe was right up my alley. I agree, the dish's creaminess is so rich that you would think it had additional cream or a ton of butter, but it doesn't! But because the sauce was so decadent, I used chicken breasts instead to cut back on the fat content, and they worked beautifully. I also served this over simple egg noodles with herbs rather than the rice to add a bit more protein and less starchiness. Using fresh tarragon, rather than dried, is an absolute must. I will definitely make this again and again!
02/09/2010
Great flavors in this dish. Has depth and creaminess that you would second guess for being a "light" recipe.
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