Sweet And Savory Baked Chicken With Pineapple And Tarragon Recipes

SWEET AND SAVORY BAKED CHICKEN WITH PINEAPPLE AND TARRAGON

Sweet and Savory Baked Chicken With Pineapple and Tarragon image

From January edition of Martha Stewart Living. This recipe is so awesome we have made it for several people and its been a hit, plus it makes your house smell really good.

Provided by Pixies Kitchen

Categories Whole Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3/4 ounce fresh tarragon (I use infinite herbs pack)
1 1/2 teaspoons coarse salt
1/4 teaspoon ground pepper
1 (4 1/2 lb) roasting chickens, cut into pieces (about 4 1/2 lbs.)
2 1/2 cups chopped fresh pineapple
8 shallots (2 coarsely chopped, 6 halved length wise)
2 tablespoons rice wine vinegar
1/2 teaspoon sugar

Steps:

Preheat oven to 425°F
Chop 2 sprigs of fresh Tarragon and combine in bowl with 1 tsp salt, and 1/4 tsp ground pepper. Rub mixture all over chicken. Transfer to larger roasting pan, you can refrigerate this up to 24 hours before baking.
Put pineapple, chopped shallots, rice wine vinegar, sugar, and 1/2 tsp salt into food processor. Mix until slightly chunky.
Spread pineapple mixture over chicken and then add remaining Tarragon sprigs and sliced shallots to roasting pan. Bake chicken, basting with pan juices occasionally, until skin is golden, about 50 minutes.

Nutrition Facts : Calories 810.5, Fat 52.8, SaturatedFat 15.1, Cholesterol 240.6, Sodium 1105.4, Carbohydrate 23.6, Fiber 1.9, Sugar 10.7, Protein 59.3

PINEAPPLE-TARRAGON CHICKEN BREASTS

Pineapple-Tarragon Chicken Breasts image

Tarragon and sweet tang of pineapple complement each other in this delicious chicken recipe. From Land-O-Lakes Cookbook.

Provided by daisygrl64

Categories Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

6 ounces frozen pineapple concentrate, thawed
1/4 cup honey
1 teaspoon tarragon leaf
1/2 teaspoon salt
1 pinch black pepper
6 chicken breasts, split

Steps:

prepare grill placing coals to one side, heat until coals are ash white.
make aluminum foil drip pan, place opposite coals.
in 1 qt saucepan stir together all sauce ingredients. cook over med heat, stirring occasionally until heated through 3-5 minutes.
place chicken breasts on grill over drip pan.
baste with sauce. grill, turning and basting occasionally with sauce, for 25-35 minutes or until fork tender.
to serve, cook remaining sauce over med heat, stirring occasionally, until heated through.
serve sauce over chicken.

Nutrition Facts : Calories 343.5, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 286.6, Carbohydrate 24.3, Fiber 0.2, Sugar 24, Protein 30.7

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