Creamy Tarragon Chicken Potato Bake Recipes

CHICKEN, TARRAGON AND POTATO CASSEROLE

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.

CREAMY TARRAGON CHICKEN AND POTATOES

Steps:

• Preheat oven to 180C/350F. Brown seasoned with salt and pepper chicken legs in olive oil until golden on each side but not cooked all the way through. Remove to a plate and set aside.
• Add chopped onion and garlic to the pan and sauté over low heat for 5 minutes, add flour and stir it into the fat, let it cook for a minute or so, then pour in white wine, chicken stock and fresh tarragon leaves, stir until well combined and bring to a boil.
• Bring the chicken legs together with the juices back to the pan, add halved potatoes and cook in the oven at 180C/350F uncovered for 35 minutes, then take the pan out and pour in the cream. Cook for 10 minutes longer until the potatoes are soft and the chicken skin is golden.

CHICKEN TARRAGON BAKE WITH CRUNCHY POTATO TOPPING

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.

TARRAGON CHICKEN CASSEROLE

Steps:

• In 13 X 9 inch baking pan, place chicken pieces.
• Do not overlap.
• Place onion rings over top.
• Mix seasonings with cream of chicken soup and milk and spoon over chicken.
• Bake, uncovered, in 375 degree oven for 40 minutes.
• Sprinkle chicken with almonds, if desired.
• Bake 10 minutes more or until chicken is tender.