Tarragon Chicken With Vegetable Stuffing Recipes

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TARRAGON CHICKEN WITH VEGETABLES



Tarragon Chicken with Vegetables image

An easy-to-make skillet chicken dinner that boasts lots of vegetables and a fresh lemon tarragon sauce, served with couscous.

Provided by Rachel Gurk

Categories     Main Dish

Time 1h

Number Of Ingredients 14

1-2 tablespoons grapeseed, olive, or avocado oil, divided
1 ½ lb. boneless skinless chicken thighs ((trimmed and cut into 1 inch pieces))
¾ teaspoon kosher salt, divided
½ teaspoon ground black pepper, divided
16 oz white mushrooms, sliced
2 cups sliced onion, cut into ¼ inch quarter moons ((1 large onion))
1 cup sliced carrots ((about 3 medium carrots cut into ¼ inch slices))
2 cloves garlic, minced
2 teaspoons chopped fresh tarragon ( (more for garnish))
3 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup frozen peas
1 teaspoon lemon juice
1 cup dry couscous, cooked according to package directions

Steps:

  • Heat 1 tablespoon oil in a large sauté pan over medium heat. Pat chicken dry and sprinkle with ¼ teaspoon each salt and pepper. Add the chicken to the pan and cook until lightly browned on both sides, 6 to 8 minutes total. Chicken doesn't need to be cooked through. Transfer to a clean plate.
  • If necessary, add another tablespoon of oil to pan. Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring occasionally, until lightly browned, 4 to 6 minutes.
  • Stir in onion and carrots; cook, stirring occasionally, until vegetables are starting to soften, about 4 minutes.
  • Stir in garlic and tarragon; cook until fragrant, about 1 minute. Sprinkle the mixture with flour and cook, stirring, for 1 minute.
  • Add broth slowly, increase heat to high and bring to a simmer. Adjust heat to maintain a low simmer. Return the chicken and any accumulated juices, cover and cook about 10 minutes.
  • Uncover and cook 5 minutes more.
  • Add peas and lemon juice to the pan and cook, uncovered, until the peas are heated through, about 2 minutes.
  • Serve with prepared couscous.

Nutrition Facts : Calories 536 kcal, Carbohydrate 60 g, Protein 48 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 162 mg, Sodium 652 mg, Fiber 8 g, Sugar 9 g, UnsaturatedFat 8 g, ServingSize 1 serving

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