Chives are best known as a topping for baked potatoes, but this mild member of the onion family can be used in a variety of ways. Chives are wonderful in salads, sauces, and marinades. And did you know the purple flowers of chives are edible? Just pick them, wash, and let thoroughly dry several days on a cookie sheet. Keep them in a sealed jar until ready to use. My favorite way to use chive flowers is in this Tarragon-Chive Flower Chicken recipe. The purple flecks of these flowers pretty up this wine-cream sauce. This is a recipe written by a woman named Lee Morgan, who was on a recipe board I frequented some years ago.
Serve with a side of pasta or roasted potatoes, and a crisp salad or roasted asparagus.
You probably won’t find chive flowers in the store, but if you do, I’m certain they would be quite expensive. Grow both tarragon and chives to make this dish, and other herbal culinary creations this summer.
Tarragon Chive Flower Chicken
4 skinless chicken breasts, boned
2 tbsp use butter
1 cup white wine
1 cup half and half
4 tbsp chive flowers
2 tsp fresh tarragon, chopped
2 tbsp fresh parsley, chopped
2 tsp fresh chives, chopped
Lightly brown the chicken breasts in butter. Add wine, cover and lower heat. Poach gently until done, about 15 minutes. Remove chicken breasts to serving plate and keep warm. Increase heat to medium high. Reduce wine until syrupy. Add half and half and chive flowers. Lower heat to medium, and let reduce for another 5 minutes. Add tarragon, parsley, and chives. Cook for another 5 minutes and pour sauce over chicken. Serve.
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