Bridal Apple Pie

Captain's Log

As many of you know, I got married almost a year ago. Ten months, to be more precise. That means that nearly exactly one year ago, on August 2, I had my bridal shower.

Evidence

I flew East to make final arrangements and to celebrate the wedding with my best gals in a very cool, very Old Virginia location. My sister was the organizer. She had this great idea to make the RSVPs into a recipe book---she asked each invitee to respond on a pre-addressed postcard and, whether the answer was yes or no, to contribute a recipe that she particularly loves so that I, the bride, might have a little something new to work with later on. At the shower I told the ladies that I'd blog their recipes… I'm sure by now they all thought I was lying. 

But no! Last week, I received my recipe book, bound and ready! And I made one of the recipes! And I took photos!

This week's blog is from my mother-in-law. She says on the postcard that it actually comes from her mother, given to her by her grandmother, and that it originates in Women's Home Companion. What history! I just had to give it a shot myself. But first, a quick word on my mother-in-law: She has remarkable spunk and warmth and she set me right at ease when I first met her in… 2007, was it? Thereabouts? She has always welcomed me into the family, even in the early days, which was so valuable to the development of my relationship with my fella. She also models incredible strength and optimism, which I admire and aspire to possess myself. I'm looking forward to our return East, when we can all sit together on the porch and drink wine and snack on Sun Chips.

But on to the pie!

Chicken Tarragon

Growing up, my dad used to make a dish we called chicken tarragon. This meant a tomato-based chicken spaghetti with dried tarragon as a key flavor component. He'd cook the chicken in the sauce itself so the sauce ultimately had a lot of chicken flavor. I don't know that I've heard of a dish like this anywhere else.. that is, I know chicken and tarragon are often served together, but I think that is more in white wine-based dishes, or buttery French classics. Our family "Chicken Tarragon," as I know it, is quite Italian in terms of flavors, the only possible exception being the tarragon itself. Anyway, I make Chicken Tarragon, too, with a few Next Generation riffs.

I start with chicken thighs because they have great flavor and are so, so inexpensive. You want bone-in for best flavor, but the skin and fat is entirely optional. Feel free to pull/cut off any undesirables before browning it up. But, if you do this: add a little extra oil to the pan to prevent sticking. Also, if you or someone you live with happens to love crispy chicken skin... now's the time for a treat!

I salt and pepper the thighs, then brown them up in a big stock pot.

Skin-side down. Medium-high heat. 5-6 mins per side?

 Turn them a few times so all sides get some love. Once the skin looks adequately browned, I take them out of the pan and set aside. (The object isn't to cook the thighs; just trying to get some browned "fond" in the pan.) (So, again, if you're using skinless meat: totally fine! Brown them up as best you can anyway and you'll get an excellent foundation all the same.)

When they're cool enough to handle, you can pull the skins off, crisp them up a little more in a dry skillet, and give them to the aforementioned theoretical loved one who loves chicken skins. 

I also like to use this time to remove excess fat from the thighs. Otherwise it'll just melt into the sauce, and who wants greasy tomato sauce? Remember the chicken is still pretty raw inside, so be sure you wash hands, etc., as needed.