Chicken With Red Wine Tarragon Recipes

WINE-BRAISED CHICKEN

Steps:

• Preheat the oven to 190ºC/375ºF/gas 5.
• Joint the chicken into 8 pieces. Heat a lug of oil in a large saucepan over a medium heat. Season the chicken, add it to the pan in batches, and fry until golden all over. Set aside on a plate.
• Peel and cut the onions into wedges, chop the carrots, then peel and finely chop the garlic.
• Add the veg to the pan and gently sauté for about 15 minutes over a medium-low heat, or until soft and sticky but not coloured.
• Return the chicken to the pan. Pick, finely chop and add the rosemary, then stir in the flour. Turn up the heat to medium-high and leave to colour for a few minutes.
• Pour in the wine and bring to the boil, then lower the heat and let it reduce by half.
• Roughly chop and add the potatoes, pour in the stock, and bring it back to the boil.
• Transfer everything to a roasting tin and cook in the oven for 30 minutes, or until the potatoes are tender and the chicken is falling off the bone.
• Place the grapes in a small roasting dish, drizzle with a little oil and cook these in the oven for the last 20 minutes, or until caramelised.
• Stir the grapes into the chicken, finely chop and scatter over the parsley leaves, and serve.

CHICKEN AND RED WINE SAUCE

Steps:

• Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

CHICKEN WITH RED WINE AND TARRAGON

Steps:

• Bring a large pot of salted water to a boil for the noodles.
• Season chicken generously with salt and pepper. In a large skillet over medium high heat brown pieces of chicken in oil for 2 or 3 minutes on each side and remove to a plate.
• Return pan to stove and reduce heat to medium. Add butter to the pan and shallots, carrots and mushrooms. Saute 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add sugar, tarragon and parsley and stir. Add wine and reduce liquid for 2 minutes. Add tomatoes to your sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
• Meanwhile, cook the noodles until just tender, about 6 minutes. Drain and transfer to a serving bowl. Toss the noodles with butter, tarragon, parsley, and season with salt and pepper.
• Serve chicken with buttered egg noodles tossed with fresh herbs.

CHICKEN BREASTS WITH TARRAGON, GRAPE, WINE SAUCE

Steps:

• Place chicken breasts between wax paper and pound to even 1/2 inch thickness.
• Peel off paper adnd sprinkle with 1 teaspoon of tarragon and salt and pepper to taste.
• Melt butter in skillet over medium-high heat.
• Add chicken and saute until brown and cooked through, about 4 minutes on each side.
• Transfer to plate and keep warm.
• Add shallot and remaining tarragon to drippings in skillet.
• Saute over medium-high heat until shallot begins to soften, about 2 mintues.
• Add grapes, wine and cream and bring to a boil until sauce thickens enough to coat spoon, about 5 minutes.
• Spoon sauce over chicken and enjoy.

CLASSIC CHICKEN IN RED WINE

Steps:

• Cook the bacon over medium heat in olive oil in a large Dutch oven until crisp, about 8 minutes. Remove with a slotted spoon and set aside. Season the chicken pieces generously with the salt and pepper and brown the pieces in 2 batches in the bacon drippings. Set aside. Pour off about half of the pan drippings then add the onions, garlic, and mushrooms. Cook over medium-high heat until browned, about 8 minutes. Stir in the potatoes and carrots. Add the 1 1/2 teaspoons salt and the flour, stir to coat the vegetables.
• Pour in the wine and chicken broth, stir until you don't see any lumps of flour. Add the chicken, thyme, bay leaves, and half of the bacon to the stew. Bring to a boil then reduce to a simmer. Cover and braise until the chicken and vegetables are almost tender, about 40 minutes. Uncover and cook until sauce thickens, about 10 more minutes.
• Stir in the parsley and vinegar. Adjust seasoning with salt and pepper, to taste, and serve with the remaining bacon.
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