Chicken with Apples and Tarragon Over Black Rice

This is a very simple recipe for an elegant and unusual dinner. Gluten free, of course (although you could thicken the sauce with wheat flour).  This recipe is also dairy free, soy free, and egg free.

 

Chicken Tarragon

4 large chicken breasts

garlic powder, salt and pepper

2 large tart apples

1 onion

3 stalks celery

1 teaspoon tarragon

1 cup white wine, broth, apple juice, or grape juice.  Water works OK too, but less tasty.

Brown chicken in a bit of olive oil.  Sprinkle with garlic powder, salt and pepper during browning process.  Remove chicken from pan and add vegetables and apples along with a little more olive oil.  Sautee a few minutes until onion starts to get transparent.   Sprinkle vegetables with 2 tablespoons of flour (I use rice flour, of course, but regular flour is OK, too) and mix to blend.  Add tarragon.

Return chicken to pan,  Pour over liquid and scrape up browned bits from the bottom of the pan.  Cover and simmer for another 30 to 45 minutes or until chicken is fully cooked. You may need to add water if sauce gets too thick.   Serve over rice.