CHICKEN, TARRAGON AND POTATO CASSEROLE
Make and share this Chicken, Tarragon and Potato Casserole recipe from Food.com.
Provided by Stacey Sweet
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Butter a shallow 8 or 9-inch baking dish.
- Slice potatoes thinly and boil in salted water for 10 minutes or until tender.
- Drain and set aside.
- Heat oil and butter in a medium frying pan.
- Add onion and cook for 5 minutes.
- Add chicken and fry over a high heat until nicely browned.
- Lower heat and stir in tarragon and half of the cream and season with salt and pepper.
- Spread half of the potatoes in the greased baking dish and pour chicken mixture over top.
- Cover with remaining potatoes.
- Pour remaining cream over top of potatoes and sprinkle with gruyere.
- Bake for 20-25 minutes or until top of casserole is golden.
BAKED TARRAGON CHICKEN BREASTS
WOW, I give this 5 stars! I was more than pleasantly surprised with this recipe. Even the picky kids loved it. Definitely company worthy. Serve with wide buttered noodles. I browned one side of the breasts in butter in a skillet but frankly, it was not necessary. The color from the brown mustard gave it great eye appeal. Recipe from: "What's for Dinner" by Maryana Vollstedt
Provided by Chicagoland Chef du
Categories Chicken Breast
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Place chicken in a lightly spray 8x8 baking dish or casserole.
- In a small sauce pan. melt butter.
- Whisk in remaining ingredients.
- Pour over chicken.
- Bake covered for 20 minutes, uncover and bake for an additional 15-20 minutes until thickest part of breast is no loner pink.
- Spoon sauce over chicken and serve.
SHEET-PAN TARRAGON CHICKEN WITH SHERRY VINEGAR ONIONS
Roasting chicken with tarragon is a classic combination, but here it's given a twist. Instead of a whole bird, bone-in thighs are marinated in tarragon and garlic, then quickly roasted over a bed of sliced onions. As the chicken cooks, the fat renders, coating the onions, while the fragrant steam rising from the onions flavors the bird. It's a succulent, easy and very flavorful dinner. If you'd rather use all white meat, substitute bone-in chicken breast halves, and start checking them after 20 minutes.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 7h
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.
- Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.
- Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you'd like, run pan under the broiler for 1 to 2 minutes at the end of cooking.
- Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.
CHICKEN TARRAGON BAKE WITH CRUNCHY POTATO TOPPING
Make and share this Chicken Tarragon bake with Crunchy Potato Topping recipe from Food.com.
Provided by dale7793
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a pan and brown the chicken.
- Remove chicken and set aside.
- Heat the 30g butter in the pan and add the leek and garlic.
- Cook and stir until the leek is soft.
- Add flour and stir until bubbling.
- Gradually stir in the wine, stock, mustard, lemon juice, sour cream and tarragon.
- Return chicken to the pan and simmer, covered, for 30 minutes.
- Transfer mixture to a 8 cup ovenproof dish.
- Coarsely grate the potatoes and rinse under cold water until water is clear.
- Boil a pot of water and add potatoes.
- Boil for 5 minutes then drain and rinse under cold water.
- Drain again of all excess water.
- Spread the potato over the top of the chicken mixture.
- Brush with the melted butter.
- Bake uncovered in a 350 degree F (180degree C) oven for 30-45 minutes.
- You want the potato to be nice and brown.
- This dish can be frozen for 2 months.
- To freeze cover the UNBAKED dish with plastic wrap and foil.
- Thaw before baking.
Nutrition Facts : Calories 661.8, Fat 28.5, SaturatedFat 12.9, Cholesterol 197.8, Sodium 449.8, Carbohydrate 53, Fiber 5.9, Sugar 5.7, Protein 46.1
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