ROAST TARRAGON CHICKEN RECIPE BY TASTY
Here's what you need: butter, small sweet potatoes, celery, large sweet onions, small red sweet peppers, small yellow peppers, olive oil, red pepper flakes, garlic powder, fresh tarragon, whole chicken, salt, pepper, chicken stock, ground cayenne pepper
Provided by Bethany Edings
Yield 5 serving
Number Of Ingredients 15
Steps:
- Using some of the butter, grease a large roasting pan well.
- Then preheat oven to 375°F (190°C).
- Roughly chop all vegetables (if you don't they might cook down too much or get mushy).
- In large bowl combine all vegetables. Sprinkle with olive oil, pepper flakes, garlic powder, and 1 tablespoon tarragon. Set aside.
- Pat chicken dry, making sure no innards are left in the chicken. Sprinkle 1 tablespoon tarragon inside of chicken along with a pinch of salt and pepper.
- Carefully mix remaining butter and tarragon place it under the skin of the chicken on top of the breasts.
- Place a small oven-safe grate or rack in bottom of roasting pan then pour in your mixed vegetables. Around it add ½ cup chicken stock.
- Place chicken on top of rack so it sits above the vegetables and stock.
- Cover with either lid or aluminum foil. Place in oven, adding ½ cup chicken stock as needed to keep the vegetables moist, but not drowned. Cook chicken for 2 hrs( cooking times vary on size of chicken and oven settings). Once chicken is close to being done, pull from oven and remove cover. Sprinkle with ground cayenne pepper and salt.
- Place chicken back into oven to brown for 10-15 minutes.
- Enjoy!
Nutrition Facts : Calories 1074 calories, Carbohydrate 98 grams, Fat 57 grams, Fiber 13 grams, Protein 42 grams, Sugar 38 grams
SAUTéED CHICKEN BREASTS WITH TARRAGON
As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too. Case in point: this elegant and easy chicken dish that can be ready in about 20 minutes.
Provided by Kim Severson
Categories dinner, easy, main course
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl mix together paprika and curry powder, and sprinkle on both sides of chicken breasts; cover and refrigerate for 2 hours.
- Place 2 breasts on large sheet of plastic wrap, cover with more plastic and pound with a mallet until they are about 1/4-inch thick. Repeat with remaining breasts. (Chicken may be wrapped and refrigerated for up to 12 hours.)
- Preheat oven to 200 degrees. Season chicken on both sides with salt. In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan. Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes. Turn and cook for another 1 to 1 1/2 minutes. Transfer to a baking sheet and keep warm in oven.
- Wipe out skillet and return to medium heat. Add 1 tablespoon of butter and shallot, and sauté for 30 seconds, swirling pan to coat shallot with butter. Add wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute. Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.
- Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet. Swirl to melt butter, and season to taste with salt and pepper. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 207 milligrams, Sugar 1 gram, TransFat 0 grams
TARRAGON CHICKEN
This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey cutlet in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Tender chicken (it's the poaching early on that sees to this), aromatically fresh and insistently herbal tarragon, a generous splosh of vermouth, all rounded off by rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro of fond memory or happy imaginings. If you can't get fresh tarragon, do not despair: just double the freeze-dried tarragon at the start and add some freshly chopped parsley at the end. And I can assure you it would be worth your while considering a teaspoon of tarragon mustard, too, along with the cream. About which, please don't wimp out on me: this is old-fashioned cooking which cannot be proscribed by new-age dietary concerns. But, if you insist, halve the cream, and add another 2 tablespoons of vermouth when you're pouring the rest in after the chicken's had its first 5 minutes cooking. Eat with a tumbled mixture of French or green beans and asparagus tips along with steamed baby white-skinned potatoes or, hard to beat for me, some white basmati rice forked through with a soupcon of butter and freshly ground white pepper.
Provided by Nigella Lawson : Food Network
Time 28m
Yield 2 servings
Number Of Ingredients 9
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.
TARRAGON CHICKEN
I tried this dish one night when I had friends coming over for dinner and was pleased with how fresh-tasting it was. Serve it with crusty French bread to soak up all the delectable sauce. -Shanelle Lee, Ephrata, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 5-qt. slow cooker, combine carrots, mushrooms and onion. Top with chicken. In a small bowl, combine broth, tarragon, salt and pepper; pour over chicken. Cook, covered, on low until chicken is tender, 6-8 hours. Remove chicken; when cool enough to handle, shred with 2 forks. Transfer chicken and vegetables to a serving platter; keep warm., Pour juices into a small saucepan. Skim fat. In a small bowl, mix cornstarch with 1/2 cup cooking juices until smooth. Whisk into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add cream; heat through. Serve with chicken and vegetables.
Nutrition Facts : Calories 309 calories, Fat 17g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 497mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.
CHICKEN WITH TARRAGON SAUCE
This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sautéed fresh green beans. -Cher Schwartz, Ellisville, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 370 calories, Fat 26g fat (14g saturated fat), Cholesterol 137mg cholesterol, Sodium 547mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.
TARRAGON ROASTED CHICKEN
A moist roast chicken with fresh tarragon
Provided by Angela Coleby
Categories Main Course
Time 1h35m
Number Of Ingredients 6
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
Nutrition Facts : ServingSize 1 serving, Calories 137 kcal, Carbohydrate 0.8 g, Protein 14 g, Fat 8.5 g, Fiber 0.1 g
CREAMY MUSTARD AND TARRAGON CHICKEN
These lightly breaded chicken breasts are bathed in a creamy tarragon and mustard sauce. They're quick to fix as a weeknight meal yet fancy enough for company!
Provided by blancdeblanc
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Place the flour in a shallow dish and season lightly with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge each in the flour.
- Cook the chicken in the hot oil and butter until golden, about 3 minutes. Flip chicken and brown on the other side, 3 additional minutes. Remove chicken from skillet and tent with foil.
- Reduce heat to medium. Stir the red onion into the oil and butter that remains in the skillet. Cook until softened, 2 to 3 minutes. Pour the chicken broth into the pan, and simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour in the wine and bring back to a simmer. Cook the sauce until reduced by half, about 3 minutes. Return chicken to the pan along with any juices that have accumulated. Simmer chicken in the sauce until it is cooked through and no longer pink in the center, 3 to 4 minutes. Transfer chicken to a warmed platter.
- Whisk the mustard and sour cream into the sauce; stir in the tarragon. Spoon sauce over chicken to serve.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 11 g, Cholesterol 93.5 mg, Fat 9.7 g, Fiber 0.5 g, Protein 34.7 g, SaturatedFat 3.8 g, Sodium 226.6 mg, Sugar 0.9 g
SKILLET TARRAGON CHICKEN
This delicious chicken and easy creamy tarragon wine sauce cook right on the stove top. People will think you went to culinary school to learn how to make something this good! Do not worry about the cream in here. It is only 1/4 cup divided between 6 people. Just enough to give you that smooth creaminess you have been craving! Oh MY this is so good! We love this over some simple white or brown rice with a green salad on the side. Oh and the rest of that bottle of wine! hehee Enjoy!
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper and dredge in flour. Set aside remaining flour.
- Heat 3 tablespoons of butter over medium heat in large skillet and brown chicken on both sides. Remove chicken and keep warm.
- Saute onion in same skillet until it begins to become clear.
- Add wine and cook until liquid is almost evaporated, stirring to loosen browned bits (deglaze) on bottom of skillet. Watch closely- this happens fast!
- Reduce heat to medium-low and stir in reserved flour until it becomes a thick paste.
- Add tarragon, chicken broth and the cooked chicken. Cover and cook until tender.
- Place chicken on a warm platter.
- Add remaining butter and heavy cream to the liquid that is in the skillet and heat through.
- Pour sauce over the chicken and garnish with a little more tarragon or some chopped fresh parsley or green onion if desired.
DIJON-TARRAGON CREAM CHICKEN
Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!
Provided by DELTAQUEEN50
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
- Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 2.1 g, Cholesterol 120.3 mg, Fat 21 g, Protein 27.1 g, SaturatedFat 10.2 g, Sodium 226.8 mg
FRENCH CHICKEN TARRAGON
Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.
Provided by David Tanis
Categories Dinner Chicken Tarragon Lemon Shallot Braise Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 10
Steps:
- Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
- Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
- Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
- Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
- Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.
CREAMY FRENCH CHICKEN TARRAGON
Chicken, fresh tarragon, cream and white wine are no strangers to a French kitchen - and they all come together wonderfully in this classic French-bistro fare. This creamy French Chicken Tarragon, known as "Poulet à l'Estragon", is a simple one-pan recipe that's both comforting and fresh tasting. Chicken thighs are first browned and braised in white wine for tenderness. Cream is then added for extra richness. But it's really fresh tarragon, a staple herb in French cooking with assertive aniseed-like notes, that gives the distinctive flavor to this unique dish. ...
Provided by Audrey
Categories Entrées
Time 40m
Yield 4-6 people
Number Of Ingredients 1
Steps:
- Make sure you read the cooking notes before you start.
- Step 1 - Two hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. Season each piece with salt and pepper on both sides. Set aside, at room temperature.
- Pre-heat your oven to 375F (190C) with a rack in the middle.
- Step 2 - Heat up a large oven-safe frying pan (or skillet) over medium heat with the butter. When the butter is sizzling, place the chicken thighs in, skin-side down. Cook for about 10 minutes, without touching, until the chicken skin is golden brown and the chicken is ¾ done; just firm. Flip the chicken thighs and cook for 10 more minutes. Transfer the chicken to a plate and cover with foil. Keep the pan hot and do not rinse it (keep the chicken drippings in).
- Step 3 - Add the onion and garlic to the pan. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. Nestle the chicken thighs back into the pan, on top of the onion. Sprinkle with the chopped tarragon. Pour the chicken stock and white wine into the pan. Bring to a simmer and transfer the pan into the oven for 30 minutes (covered).
- Step 4 - Take the pan out of the oven, back onto the stove top at medium heat. Transfer the chicken to a plate and cover with foil again. Stir the cream into the pan. Bring to a simmer and keep stirring until the sauce thickens (this could take 7-8 minutes). Place the chicken thighs back into the pan and cook for 5 more minutes.
- For serving, sprinkle chicken pieces with fresh tarragon leaves.
Nutrition Facts : Calories 200, Fat 20 grams
TARRAGON CHICKEN TRIEST
Posting this for ZWT II - France. This is a recipe passed from my late DM to me, and from me to my DD's, and I'll put $$$ on it they will pass it to their children, as it is a much loved dish.
Provided by Chabear01
Categories Chicken Breast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown chicken breasts in butter, sprinkle Beau Monde and Tarragon, add mushrooms when turning the chicken. When chicken browned and mushrooms sauteed add the sherry.
- Allow to simmer for approximately 30 minutes. 15 minutes prior to serving remove chicken, stir sour cream into sauce and blend well. Replace the chicken into the sauce and allow to simmer. (I usually put it in the oven at 325°F at this point).
- Prior to serving garnish with the green onions. This is really good served with brown or wild rice.
Nutrition Facts : Calories 663.3, Fat 40.7, SaturatedFat 20.7, Cholesterol 151, Sodium 184.7, Carbohydrate 11.9, Fiber 0.8, Sugar 2.4, Protein 36.1
ROAST CHICKEN WITH TARRAGON
Provided by Barbara Kafka
Categories dinner, roasts, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 897, UnsaturatedFat 37 grams, Carbohydrate 10 grams, Fat 59 grams, Fiber 2 grams, Protein 75 grams, SaturatedFat 17 grams, Sodium 1454 milligrams, Sugar 1 gram, TransFat 0 grams
ROAST TARRAGON CHICKEN
A classic ingredient in French cooking, tarragon is known for its cool, bittersweet minty flavor and anise-like aroma. Use it to flavor egg and cheese dishes, as well as meat and poultry.
Provided by McCormick Gourmet
Categories Entrees,
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Place chicken, breast side up, on rack in shallow roasting pan. Mix oil, tarragon, garlic, pepper and salt in medium bowl. Add tomatoes and shallots; toss to coat. Remove tomatoes and shallots. Set aside. Brush the chicken with remaining oil mixture
- Roast 1 to 1 1/4 hours or until chicken is cooked through. During last 25 minutes of roasting, arrange shallots around chicken in pan. During the last 10 minutes of roasting, arrange tomatoes around chicken in pan
- Remove tomatoes, shallots and chicken from the roasting pan. Cover chicken; let stand 10 minutes before carving. Serve chicken with shallots and tomatoes
Nutrition Facts : Calories 329 Calories
TARRAGON CHICKEN
This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey escalope in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Tender chicken (it's the poaching early on that sees to this), aromatically fresh and insistently herbal tarragon, a generous splosh of vermouth, all rounded off by rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro of fond memory or happy imaginings. Eat with a tumbled mixture of fine beans and asparagus tips along with steamed baby new potatoes or, hard to beat for me, some white basmati rice forked through with a soupcon of butter and freshly ground white pepper. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 2
Number Of Ingredients 9
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.
CHICKEN WITH TARRAGON CREAM SAUCE
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- In a roasting tin, brown the chicken breasts in a little oil. Season both sides, turn skin side up and pour over the honey.
- Roast until cooked through - about 20 minutes. Remove the chicken from the pan and keep warm while you make the sauce.
- Pour off any excess fat, add the wine and bring to the boil, scraping to make sure you include any of the juices from the chicken. Reduce until you're left with a couple of tablespoons of richly flavoured liquid.
- Add the stock and the sprigs of tarragon, bring to the boil and reduce by a third.
- Stir in the cream, bring to the boil and allow to reduce a little before removing the sprig of tarragon and adding the fresh chopped herb.
- Adjust the seasoning and serve spooned over the chicken.
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QUICK PAN-FRIED TARRAGON CHICKEN - MEALTHY.COM
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5/5 (5)Category DinnerServings 4Total Time 30 mins
- Heat a Dutch oven or pot over medium heat with half the olive oil. sauté the garlic and shallots until lightly browned, 5 to 6 minutes; add the tarragon and sauté for an additional 2 minutes.
EASY CREAMY CHICKEN TARRAGON RECIPE - MUNCHKIN TIME
From munchkintime.com
Estimated Reading Time 3 mins
- In a cooking pan on a medium/high heat, melt 2 tablespoons of butter with 1 tablespoon olive oil. Add chicken breast and cook for 3-5 minutes or until golden brown. Turn chicken breast on the other side. Cook another 2 minutes.
- Add chopped onion, sprinkle 1 teaspoon herbes de Provence, 2 finely chopped garlic cloves, salt and pepper to taste. Cook for 3 minutes.
- Add 1 cup of chicken broth and 1/2 cup white cooking wine, bring it to a boil. Reduce the heat, cover and simmer for 25 minutes.
- Transfer chicken breasts to a plate. Turn the heat on high and boil the sauce until reduced by half. Stir in heavy whipping cream and 1/2 teaspoon dry tarragon. Boil until thickened. If it becomes too thick add more chicken broth and adjust the salt and pepper to taste.
TARRAGON CHICKEN - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
4.3/5 (31)Category ChickenCuisine FrenchTotal Time 40 mins
- Place chicken breasts on a cutting board, cover with plastic wrap, and using a meat mallet thinly pound the chicken breast. Season each side of the chicken with a pinch of kosher salt and fresh ground black pepper. Pour the all purpose flour into a bowl, then proceed to coat each side of the chicken breast in flour. Shake the breast to get rid of excess flour, repeat with remaining chicken breast.
- In a seasoned 10 or 12 inch cast iron skillet, over medium high heat on the stovetop, add 2 tbsp oil. Once shimmering, add the chicken breasts (depending on size you may need to do 2 at a time). Sear each side for about 2 minutes until a golden brown crust forms, remove and set aside (they will finish cooking in the oven).
- Lower the heat to medium/low, add in 1/4 cup of white wine and deglaze the pan. Once the liquid has reduced by half, add in the butter, garlic, shallot, and fresh tarragon. Sauté for 3-4 minutes until butter has melted/shallots begin to turn translucent. Next, add in the chicken broth, dijon mustard, and lemon zest, whisk together until combined. Add in 1 tbsp of corn starch and whisk to combine, allow the sauce to come to a light boil, then reduce the heat to simmer. Give the sauce a taste and add a pinch of kosher salt and some fresh black pepper as needed.
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- Place the chicken breasts in the pan and cook for 3 to 5 minutes, or until they are golden and caramelised, before turning them over. The best way to achieve a nice colour on the chicken is to not move the chicken too often.
- Once the chicken is golden and caramelised on both sides, remove them to a plate. The chicken does not need to be fully cooked through at this stage.
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- 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.
ROASTED CHICKEN WITH TARRAGON - MY DAYLY KITCHEN
From mydaylykitchen.com
Estimated Reading Time 2 mins
- Salt and pepper the inside of the chicken and stuff with quartered lemon, halved garlic and the tarragon bunch
- Mix olive oil, ghee, salt, pepper, tarragon and lemon zest together and rub on the outside of the chicken
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