Chicken With Tarragon And Quick Roasted Garlic Recipes

TARRAGON-ROASTED CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Rinse the chicken inside and out under cold running water. Pat it dry with paper towels.
• Set the chicken in a roasting pan and squeeze the juice of 1 lemon over it, inside and out. Generously season the chicken with salt, inside and out. Push half the remaining lemon all the way into the cavity, stuff in the tarragon, sage, and rosemary, and add the remaining lemon half, like a cap for the cavity. Drizzle the olive oil over the chicken, rubbing to coat the bird well, and grind pepper all over it.
• Position a meat thermometer in the thickest part of the thigh, avoiding the bone. Place the roasting pan in the oven and roast the chicken for 45 to 50 minutes, until the skin is golden brown and the temperature reaches 165 degrees F. Let it rest for about 10 minutes before carving and serving.

TARRAGON ROASTED CHICKEN

Steps:

• Preheat the oven to 200C/400F degrees
• Lightly butter a large roasting tin.
• Mix the butter with the garlic, tarragon, salt and pepper
• Remove the string from the chicken legs and the giblets from the cavity (if there).
• Loosen the skin near the cavity and spread half the butter underneath it, on top of the meat.
• Slather the remaining butter over the chicken breast and legs.
• Place the chicken in the roasting tin and roast for 1 hour 15 minutes
• Baste the chicken with juices every 20 minutes for a moist meat. You could opt to baste just once half way through roasting.
• Check that the chicken is cooked by inserting a knife into the thickest part of the thigh. Clear juices indicate the chicken is cooked. If they are pink, roast for longer.
• Remove from the oven and cover with foil. Rest for 10-15 minutes before carving.
• Spoon the pan juices over the chicken or use it to make a gravy

ROAST CHICKEN WITH TARRAGON, GARLIC AND LEMON

Steps:

• Preheat oven to 175°C. Combine butter, oil, tarragon, garlic and lemon rind in a bowl. Carefully separate skin from breast of chicken by running your fingers under skin, keeping skin intact. Evenly distribute most of the herb butter under skin with your hands, rubbing remaining over the chicken. Season chicken with salt, then truss legs with kitchen string and fold wings under. Transfer to a roasting pan and roast, basting every 20 minutes, until the juices run clear when a thigh is pierced with a skewer (45 minutes for a 1.4kg chicken and up to 1 hour 15 minutes for a 1.8kg chicken). Set aside loosely covered with foil to rest (15-20 minutes), then serve with pan juices mixed with a squeeze of lemon to spoon over.

FAST-ROAST CHICKEN WITH LEMON AND TARRAGON

Steps:

• Begin by taking the chicken from the fridge about an hour before you intend to cook it (obviously if it's a hot day give it about 30 minutes only), and remove the string that holds the legs of the bird together so that the joints are loose - this will take the chill off the bird and help it to cook in the shorter time. Now make a garlic and herb butter by placing the garlic, 2 tablespoons of the chopped tarragon leaves and the butter in a bowl and combine them with a fork, adding some salt and pepper. Then place the herb butter inside the body cavity of the bird, along with the halved lemon slices. Smear a little of the olive oil over the base of the roasting tin, place the chicken in it, then smear the rest of the olive oil all over the skin of the bird. Lastly, season well with salt and black pepper and then pop the roasting tin into the lower third of the oven. Now let it roast for 45 minutes without opening the oven door. When this time is up, remove the bird from the oven. Next put a wooden spoon into the body cavity and, using a spatula to hold the breast end, tip the chicken and let all the buttery juices and slices of lemon pour out into the roasting tin, then transfer the bird on to a carving board, cover with foil and let it rest for 20 minutes. Meanwhile, using a tablespoon, skim off the excess fat from the juices in the roasting tin, then place the tin over direct heat, add the wine and lemon juice and let the whole lot bubble and reduce to about half its original volume. Now add the remaining tarragon, then taste and check the seasoning. Carve the chicken on to warm plates and add any juices to the sauce. Spoon the sauce over the chicken and serve.

CHICKEN WITH TARRAGON AND WHITE WINE

Steps:

• For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with salt and pepper, to taste, and dust with flour. Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes. Remove the chicken and set aside.
• For the sauce: Heat the same pan used for the chicken over medium-high heat. Add the onions and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until softened, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 3 cups of chicken broth and 1/2 cup of tarragon and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 30 minutes total for the breasts and wings and 40 minutes total for the legs and thighs. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.
• To finish the sauce: In a small bowl, mix together the remaining 1/3 cup chicken broth and flour. Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes. Stir in the butter and season with salt and pepper, to taste. Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of tarragon.

ROAST CHICKEN WITH TARRAGON

Steps:

• Preheat oven to 500 degrees. Remove fat from the crop and cavity of the chicken. Remove the neck, gizzards and liver and freeze for another use.
• Squeeze half the lemon all over the skin of the chicken. Season the skin with salt and pepper. Stuff the cavity with the remaining half lemon, garlic and 1 bunch whole tarragon.
• Put the chicken in a roasting pan, breast side up, and roast 45 minutes to 1 hour, or until the juices run clear. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
• When chicken is done, tilt it over the roasting pan to let the cavity juices run into the pan. Remove the chicken to a platter. Pour off the fat from the roasting pan.
• Put the pan on top of the stove. Add the wine and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Stir in tarragon leaves. Let simmer 5 minutes once the pan is thoroughly deglazed. Serve the pan juices over the chicken or pass it separately in a sauce boat.

GARLIC AND TARRAGON CHICKEN

Steps:

• Preheat oven to 500°F. Combine oil, garlic and tarragon in small bowl. Coat chicken pieces with oil mixture. Arrange chicken on baking sheet. Season with salt and pepper. Bake chicken 10 minutes. Reduce heat to 375°F. Bake until chicken is just cooked through, about 30 minutes longer.

TARRAGON CHICKEN

Steps:

• Heat the garlic oil in a frying pan or casserole that has a lid and in which the chicken breasts will fit pretty snugly. Add the spring onions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook. Put the chicken fillets into the pan, curved side down, and cook for 5 minutes. If the spring onions start to burn, scrape them from the pan and let them sit on the chicken pieces. Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again. Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper. Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.