Tarragon Chicken Burgers Recipes

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

FRENCH TARRAGON BURGERS

Steps:

• In a small bowl, combine the mayonnaise, mustard, 1 teaspoon shallot, tarragon and garlic; cover and refrigerate., Meanwhile, cut bread into six 4-in. lengths (save remaining bread for another use). Cut bread pieces in half horizontally; set aside., Crumble beef into a large bowl; sprinkle with salt, pepper and remaining shallot. Shape into six patties. Grill burgers, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 160° and juices run clear., Grill bread, cut side down, for 1-2 minutes or until toasted. Spread with mayonnaise mixture. Layer bread bottoms with greens and burgers. Replace tops.

CHICKEN WITH TARRAGON SAUCE

Steps:

• Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper., In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm., Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.

RACH'S CHICKEN WITH TARRAGON CREAM SAUCE, GREEN BEANS + RICE PILAF

Steps:

• For the rice, in saucepot over medium heat, melt butter, brown the pasta and pine nuts, add rice and stir a minute more
• Season the rice with salt and pepper, add stock, bring to a boil, cover, reduce heat to low, and cook 15 minutes
• Remove from heat, let stand 10 minutes, fluff with fork and serve
• For the beans, boil in salted water 3 to 4 minutes, place in ice water bath to shock, then drain and dry
• Heat a skillet over medium low heat with butter, melt, then add shallots, salt and white pepper and soften
• Add stock and cook at low boil until very tender
• Turn the heat off, add green beans and cover
• Reheat over medium flame when ready to serve
• For the chicken, heat about ¼ cup EVOO, 4 to 5 turns of the pan, in a large skillet over medium to medium-high heat
• Season the chicken with salt and pepper, then lightly brown on both sides, about 5 minutes, and remove to platter
• Add about 2 tablespoons EVOO, 2 turns of the pan, and the butter, melt and bubble, then add garlic and swirl a minute, grate in some lemon zest and nutmeg, season with salt and pepper, add a sprinkle of flour, and stir
• Add wine, stock, cream, and tarragon, thicken a bit, stir in mustard and slide chicken back in to cook through
• To serve, add lemon juice
• Serve chicken alongside the rice and green beans

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.

TARRAGON CHICKEN

Steps:

• Heat olive oil over medium high heat in a non-stick pan. Sauté skinless chicken breasts until golden brown. Place in slow cooker.
• Prepare fresh lemon zest and juice and add to a small bowl. Whisk in the chicken broth, minced fresh tarragon, paprika, salt, white pepper and Dijon mustard. Pour over chicken. Cover and cook on low heat for 4 to 6 hours. The chicken can cook longer if you are away from home.
• Remove cooked chicken from crock pot and keep warm. Pour cooking liquid into a small saucepan. Bring to a boil and reduce by half. Whisk cornstarch into a bit of the cold cream to make a smooth paste. Add the remainder of the cream and whisk into the sauce and heat until thickened. Add goat cheese and whisk until blended into sauce.
• Stir in sliced green onions and sugar (or honey) and heat another few minutes.
• To serve, ladle lemon tarragon sauce over chicken breasts. Garnish with a sprig of fresh tarragon and a lemon wedge.

TARRAGON CHICKEN BURGERS

Steps:

• Heat 1 tablespoons olive oil in a skillet over medium-low heat. Add onion and garlic; cook until tender and soft, about 3 minutes.
• Meanwhile , combine chicken, parsley, tarragon, thyme, salt and pepper in mixing bowl.
• Blend onion mixture with chicken mixture.
• Form into 4 patties; dust with flour.
• Heat remaining 2 tablespoons of olive oil in clean skillet over medium heat.
• Cook until patties are browned on both sides, no pink remains in center and juices run clear.
• Note* if ground chicken is unavailable in your area, you can easily grind the chicken in a food processor. Just remember that it doesn't take more than a few pulses to grind the chicken. Too much pulsing will turn it into pate! LOL!

CHICKEN BURGERS WITH LEMON AND TARRAGON

Steps:

• Using fork, blend chicken, onion, celery, 1/4 cup stuffing, 2 tablespoons oil, 1 tablespoon lemon juice, tarragon, lemon peel, salt, and pepper in large bowl. Form mixture into eight 1/2-inch-thick patties. Sprinkle with 1/4 cup stuffing, pressing to adhere. Turn over and repeat.
• Working in 2 batches, heat 2 tablespoons oil in large skillet over medium-high heat. Add patties and cook until brown and cooked through, about 2 1/2 minutes per side. Transfer burgers to plate and tent with foil.
• Add 2 tablespoons oil and 3 tablespoons lemon juice to skillet. Bring to boil, scraping up browned bits. Season with salt and pepper and drizzle over burgers.

TARRAGON CHICKEN

Steps:

• Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Add the scallions, 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, watching the scallions don't burn. If they look like they're beginning to, 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.