Tarragon Chicken Wrapped With Bacon Recipes

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.

BACON ROASTED CHICKEN

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
• Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
• Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.

FRENCH CHICKEN TARRAGON

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.

TARRAGON CHICKEN WRAPPED WITH BACON

Steps:

• Heat oven to 425°.
• Season chicken with salt, pepper and tarragon.
• Wrap a slice of bacon around each piece of chicken and place in one layer in baking dish.
• Cook for 15 minutes at 425° then reduce heat to 375°.
• Continue cooking until juices run clear when you pierce chicken with a fork (about 35 minutes). Variations: For a change of pace, try other herbs such as sage, rosemary or thyme.

TARRAGON CHICKEN BUNDLES

Steps:

• Divide the chicken strips and vegetables among four pieces of heavy-duty foil (about 18 in. square). Top each with 1 tablespoon butter, tarragon, salt and pepper. Fold foil over and seal tightly. , Grill, covered, over medium heat for 15-20 minutes or until chicken juices run clear and vegetables are tender.

CHICKEN WITH BACON TARRAGON

Steps:

• Preheat oven to 200C/fan 180C
• Season the chicken breasts with salt and pepper. Melt the butter in a large frying pan and add chicken breasts, skin side down.
• Cook the skin side of the breasts until the skin is nice and crispy and golden brown. Turn over to seal the other side of the chicken breast (for about 2-3mins.) Once the chicken is sealed on all sides, transfer to a shallow roasting tin/dish and cover tightly with foil. Cook the chicken in the oven for 20-25 mins. Slice into each breast to check they are cooked through and then transfer to a warm plate and cover with foil to rest whilst you make the sauce.
• For the sauce, dry fry the bacon or pancetta in a medium sized saucepan until crispy. Add the chicken stock and boil to reduce by half. Add the Creme Fraiche and the chopped tarragon and check for seasoning (you may only need pepper due to the saltiness of the bacon/pancetta, so check before adding any extra salt.) Add the lemon juice and stir through.
• Slice the chicken breasts and arrange on a plate and drizzle the sauce over the meat, and any extra can be served in a jug on the table.
• I served this on a bed of sliced Savoy cabbage, cooked with butter and sliced onions, and roasted new potatoes on the side.