Vermouth Leek And Tarragon Pan Sauce Recipes

LOBSTERS WITH TARRAGON VERMOUTH SAUCE

Steps:

• Cook lobsters:
• Bring water and sea salt to a boil in an 8- to 10-quart pot. Plunge 2 lobsters headfirst into water and cook, covered, over high heat 7 minutes from time lobsters enter water, then transfer with tongs to sink to drain. Return water to a boil and cook remaining 2 lobsters in same manner.
• Make sauce while lobsters cook and drain:
• Melt butter and cool until just warm.
• Whisk together vermouth, vinegar, and yolks in a metal bowl, then set bowl over a small saucepan of boiling water and heat mixture, whisking, until warm. Add melted butter in a slow stream, whisking, then whisk in salt and pepper. Cook sauce, whisking, until thickened and registers 160°F on an instant-read thermometer, about 5 minutes. Remove pan from heat and keep bowl in saucepan. Just before serving, stir in lemon juice and tarragon.
• Working from belly side, halve each lobster lengthwise with a sharp heavy knife or kitchen shears. Serve lobsters with sauce.

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.

CHICKEN THIGHS WITH LEEK AND TARRAGON PAN SAUCE

Steps:

• 1. Place a cast iron skillet in oven and set the temp to 450 degrees. Salt and pepper the chicken thighs. and when the oven is up to temp place the chicken in the hot skillet skin side down. Reduce the heat to 400 degrees and roast for 20 minutes turning half way through.
• 2. Remove the skillet from the oven be careful because the handle will be very hot. Keep a oven mitt on the handle. Remove the chicken and set aside.
• 3. Add oil to the skillet. Add the leek and garlic and saute for about 5 minutes. Add the flour and stir until well incorporated. Add the vermouth and scrape up the bits and let most evaporate. Add the chicken broth
• 4. Bring to a simmer and then add the butter, tarragon and mustard. Taste and season to taste with salt and pepper. Place the chicken back in the skillet and let cook 5 more minutes.
• 5. Serve chicken with pan sauce

VERMOUTH TARRAGON CHICKEN

Steps:

• Generously sprinkle the chicken breast halves with lemon pepper. Place chicken, vermouth, 3 tablespoons olive oil, and tarragon into a large resealable plastic bag. Place in the refrigerator to marinate for at least 6 hours, or overnight.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown chicken breasts on both sides in the hot oil. Pour 1/2 cup of the marinade into the skillet, reduce heat to medium-low, cover and simmer for about 20 minutes, or until the chicken is no longer pink.

SAUTEED CHICKEN CUTLETS WITH VERMOUTH, LEEK, AND TARRAGON PAN SA

Steps:

• Adjust oven rack to middle position and heat oven to 200 degrees.
• Remove tenderloin from each chicken breast. Trim chicken breasts of excess fat. Halve each horizontally and pound 1/4" thick.
• Season both sides of each cutlet with salt and pepper. Heat 2 teaspoons oil in 12" skillet over medium high heat until smoking.
• Place 4 cutlets in skillet and cook without moving them until browned, about 2 minutes. Flip cutlets and continue to cook until second sides are opaque, 15-20 seconds. Transfer to large ovensafe plate.
• Add 2 teaspoons of oil to now empty skillet and repeat to cook remaining cutlets. Cover plate loosely with foil and transfer to oven to keep warm while making pan sauce.
• Add 2 teaspoons oil to empty skillet used to cook chicken and return panto medium heat. Add leek and cook, stirring often, until softened and browned around edges, 2-3 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth and vermouth, increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to 3/4 cup, 3-5 minutes. Stir in any accumulated chicken juices, return to simmer and cook 30 secnds. Off heat, whisk in mustard, tarragon, and butter, season with salt and pepper. Spoon over cutlets and serve immediately.

MEDALLIONS OF LAMB WITH LEEKS AND TARRAGON SAUCE

Steps:

• If any fat remains on the loin of lamb pieces after they are trimmed, carefully cut it away. Place each loin of lamb on a flat surface and cut crosswise into four pieces of equal size. This will yield eight pieces.
• Place each piece upright (grain side up) and pound lightly with a flat mallet. The flattened pieces will measure about half an inch thick. Sprinkle with salt and pepper.
• Trim off stems of the leeks. Cut leeks crosswise into 1 1/2-inch pieces. Cut each piece lengthwise into very thin shreds (julienne). Put leeks in a saucepan and add 2 tablespoons of the butter, salt and pepper.
• Cook leeks over moderate heat, stirring occasionally, about one minute. Add 1/4 cup of the chicken broth and cover. Continue cooking about 10 minutes. Add cream and cook, uncovered, about three minutes.
• Meanwhile, heat olive oil in a heavy skillet and add medallions of lamb. Cook about two minutes over relatively high heat until browned. Turn pieces and continue cooking about four to five minutes to the desired degree of doneness. Transfer pieces to a warm platter.
• Pour off fat from the skillet and wipe skillet with paper towels. Add remaining tablespoon of butter to the skillet. When it is hot add shallots and cook briefly, stirring. Add wine, chicken broth and tomato paste. Stir. Add any liquid that may have accumulated from the lamb pieces. Cook the sauce, stirring, until it is reduced to one-half cup. Stir in tarragon.
• Spoon sauce over meat. Serve with leeks in cream sauce on the side.

SALMON WITH TARRAGON-LEEK SAUCE

Steps:

• Melt 4 tablespoons butter in large skillet over medium-low heat. Add leeks and sauté until soft and transparent, about 15 minutes. Add vermouth and boil over high heat until liquid is reduced to 2 tablespoons, about 5 minutes. Add cream and boil until thickened to sauce consistency, about 2 minutes. Stir in 1/4 cup parsley and tarragon. Season to taste with salt and pepper. Remove from heat, cover to keep warm.
• Sprinkle salmon with salt and pepper. Dust salmon lightly with flour. Melt 2 tablespoons butter in each of 2 non-stick skillets over medium-high heat. Add 4 salmon fillets to each skillet and cook until opaque in center, about 3 minutes per side.
• Transfer salmon to plates. Spoon sauce over salmon. Sprinkle with additional parsley and 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.

VERMOUTH, LEEK AND TARRAGON PAN SAUCE

Steps:

• Halve leek lengthwise, and slice into 1/4 inch thick pieces. Add oil to same skillet used to cook chicken, add leek and cook, stirring often, until softened and browned around edges, 2-3 minutes. Add flour and cook, stirring constantly for 30 seconds. Add broth and vermouth. Increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly for 3 - 5 minutes until reduced to 3/4 cup, Stir in any accumulated chicken juices, return to simmer and cook for 30 seconds. Turn off heat, whisk in mustard, tarragon and butter, season with salt and pepper, Spoon over cutlets and serve immediately.