CASSEROLE-POACHED CHICKEN W/ WHITE WINE TARRAGON SAUCE (JULIA CH
From Mastering the Art of French Cooking. Very moist chicken with a rich cream sauce. The sauce is so rich that I would follow Julia's recommendation of very simple sides that don't compete with the flavors at all... buttered peas and baked or mashed potatoes work well. This recipe looks very long, but is actually quite easy... just prep the bird and throw in the oven. The sauce comes together quickly at the end.
Provided by jenpalombi
Categories Whole Chicken
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 325, then cook the onions and carrots on the stovetop (in a casserole just large enough to hold the whole chicken) in 2 T butter until vegetables are tender but not brown.
- Rub the outside of the bird with 1.5T of the butter and place the other 1.5 T inside the bird. Sprinkle the outside with half of the salt and tarragon and the inside with the other half. Truss and arrange the chicken breast-side-up on top of the sauteed vegetables in the casserole.
- Pour the wine into the casserole and add enough of the chicken broth to reach about 1/3 of the way up the chicken. Add the herbs and giblets. Bring to a simmer on top of the stove. Drape the damp cheesecloth over the breast and thighs. It should be long enough to fall into the liquid on either side so that is will draw the broth over the chicken and basted it during the cooking. Smear remaining butter over cheesecloth and top with a layer of waxed paper. Cover casserole and set in the preheated oven.
- Bake chicken for 1 hour and 40 minutes. Watch to make sure that the liquid remains at a very soft simmer and adjust temperature accordingly if needed. When chicken is done (juices should run clear), remove chicken to a platter and strain the cooking juices. Return one cup of the stock to the casserole with the chicken. Cover to keep warm while you prepare the sauce.
- For sauce: Melt butter in saucepan, blend in flour with a wooden spoon and stir over moderate heat until butter and flour foam together for 2 minutes without browning. Remove from heat and as soon as it stops bubbling, add 2 cups of the hot chicken stock,, blending vigorously with a wire whisk.when smooth, set over moderate heat and stir slowly as sauce thickens and comes to a boil. Boil, stirring for 2 minutes. Sauce will be quite thick.
- Pour in 1/3 cup of the cream and add successive spoonfuls until sauce thins out but is still thick enough to lightly coat a spoon. Check seasoning and add salt, white pepper and lemon juice to taste. Just before serving beat in the remaining 2 T butter.
- Carve the chicken and top with the sauce.
CHICKEN WITH TARRAGON AND WHITE WINE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with salt and pepper, to taste, and dust with flour. Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes. Remove the chicken and set aside.
- For the sauce: 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. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 3 cups of chicken broth and 1/2 cup of tarragon and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 30 minutes total for the breasts and wings and 40 minutes total for the legs and thighs. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.
- To finish the sauce: In a small bowl, mix together the remaining 1/3 cup chicken broth and flour. Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes. Stir in the butter and season with salt and pepper, to taste. Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of tarragon.
POACHED CHICKEN WITH TARRAGON CREAM SAUCE
This is a classic dish that I made in my basic culinary class. I thought it was delicious, so I decided to share. Enjoy!
Provided by SaffronMeSilly
Categories Chicken
Time 25m
Yield 8 chicken breasts, 8 serving(s)
Number Of Ingredients 10
Steps:
- Trim any rib meat and fat from the breasts. Cut breasts into 2 pieces, removing strip of cartilage that joins halves.
- Select a pan that will just hold the breasts when they are placed close together.
- Season both sides of chicken breasts with salt and white pepper, arrange them presentation side up.
- Add wine, chicken stock, bay leaf, thyme, and dried tarragon.
- Cut a piece of parchment paper to fit the pan you are using, rub butter on it. Place it butter side down on top of chicken mixture.
- Bring liquid to a simmer and reduce the temperature to just below simmering (this is poaching temperature).
- Allow chicken to cook through (about 7 minutes or until no longer pink in the middle). Remove chicken from pan.
- Turn temperature up until remaining liquid is boiling. Allow to reduce for a minute or two.
- Meanwhile mix 1 oz of butter and 1 oz of flour into a paste (this is called beurre manie).
- Once the liquid in the pan has reduced a little, whisk in the beurre manie, and bring back to a boil.
- Once liquid has thickened, add cream, and continue whisking until desired thickness.
- Strain liquid through cheese cloth, and serve over chicken breasts, with a sprig of tarragon.
TARRAGON POACHED CHICKEN
A delectable sauce starring Dijon mustard and white wine tops off the poached-to-perfection chicken in Herbert Bray's delightful meal-in-one-dinner. "People who taste this unique dish can't believe I found it in a collection of lighter recipes," he reports from Johnstown, Pennsylvania. Carrots and onions are cooked with the chicken and round out the meal nicely.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add chicken; cover and simmer 15-20 minutes longer or until chicken juices run clear. With a slotted spoon, remove chicken and vegetables to a serving dish., Combine cornstarch, water, mustard and browning sauce if desired until smooth; whisk into poaching liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken and vegetables; sprinkle with parsley. Serve over hot cooked rice if desired.
Nutrition Facts :
WINE-POACHED CHICKEN WITH MUSHROOM SAUCE
This simple but full-flavored poached chicken recipe bursts with freshness. I suggest serving this delicious dish over a bed of buttered egg noodles.
Provided by Howard Lavitt
Categories Everyday Cooking Special Collection Recipes New
Time 35m
Yield 2
Number Of Ingredients 9
Steps:
- Combine chicken broth, wine, mushrooms, tarragon, and pepper in a frying pan. Add chicken and bring to a boil over high heat. Reduce heat and simmer, covered, until chicken is no longer pink in the middle and the juices run clear, 15 to 20 minutes. Remove chicken to a plate and keep warm.
- Add cream to the cooking liquid and mushrooms in the pan. Increase heat to high and bring to a boil, stirring occasionally. Cook until reduced to about 1/2 cup, 3 to 5 minutes. Season with salt.
- Pour mushroom sauce over chicken. Garnish with parsley.
Nutrition Facts : Calories 426.4 calories, Carbohydrate 5.1 g, Cholesterol 164.7 mg, Fat 24 g, Fiber 0.5 g, Protein 35.6 g, SaturatedFat 14.2 g, Sodium 314.4 mg, Sugar 1.5 g
POACHED CHICKEN WITH LEMON & TARRAGON SAUCE
Poached chicken with lemon in a deliciously creamy tarragon sauce - serve simply with rice or potatoes
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 15
Steps:
- Put the wine, vegetables, herb sprigs, bay leaves, bacon, peppercorns and stock powder or cubes in a large pan. Bring to the boil, then simmer for 10 mins.
- Remove any excess fat from the chicken and push it into the liquor.
- Return the liquor to the boil, then turn heat down. Cover and cook for 11⁄4 hrs until chicken legs feel tender when pierced. Remove from heat, stand for 15 mins, then lift onto a plate. Strain the liquor into a bowl and pour 500ml into a pan. Boil to reduce by half.
- Pull and cut the bird into neat portions, discarding skin, wing tips and backbone. Put on a plate and cover.
- Beat together the yolks, cream and tarragon in a jug. Ladle in a quarter of the liquor, mix, then pour back into the stock and turn the heat down. Mix the cornflour with a little water and add. With a wooden spoon, stir for 3-5 mins until it begins to thicken.6 Remove from the heat, then stir in lemon juice to taste. Pour some sauce over the chicken and put the rest in a jug. Serve with boiled long grain rice.
Nutrition Facts : Calories 689 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 62 grams protein, Sodium 1.35 milligram of sodium
More about "casserole poached chicken w white wine tarragon sauce julia ch food"
POACHED CHICKEN WITH TARRAGON RECIPE - JEREMY STRODE
From foodandwine.com
Servings 10
POACHED CHICKEN IN TARRAGON WHITE WINE SAUCE - TODAY
From today.com
5/5 (3)Author NBC UniversalCuisine FrenchCategory Entrées
- Heat the olive oil in a medium pot over high heat. Sauté the mushrooms for 1 minute. Add the leeks, carrots and shallots and sauté for 3 minutes.
- Add the wine, mustard, bay leaf and sprig of tarragon. Bring to a low boil and add the chicken breasts. Reduce the heat and simmer, covered, for 10 to 15 minutes, flipping the chicken a couple of times.
- Transfer the chicken breasts to a plate and tent loosely with foil. Increase the heat to medium-high and cook the sauce until it starts to thicken. Then whisk in the butter, the remaining 2 teaspoons tarragon, the parsley and dill. Taste and adjust the seasoning.
POACHED CHICKEN WITH WHITE SAUCE - RECIPE | COOKS.COM
From cooks.com
CHICKEN IN A WILD MUSHROOM, TARRAGON AND WHITE WINE SAUCE
From thedorsetmeatcompany.co.uk
CHICKEN CASSEROLE WITH MUSTARD AND TARRAGON RECIPE - GOOD FOOD
From goodfood.com.au
CASSEROLE-POACHED CHICKEN WITH WHITE WINE AND TARRAGON SAUCE
From pinterest.com
TARRAGON CHICKEN IN WHITE WINE SAUCE - MEDITERRANEAN LATIN LOVE …
From mediterraneanlatinloveaffair.com
POACHED HALIBUT WITH TARRAGON CREAM SAUCE - COOKING WITH WINE …
From cookingwithwineblog.com
CASSEROLE-POACHED CHICKEN WITH WHITE-WINE AND TARRAGON SAUCE
From eatyourbooks.com
CHICKEN IN WHITE WINE, TARRAGON AND MASCARPONE SAUCE
From rachel-abbott.com
CHICKEN AND TARRAGON IN WHITE WINE SAUCE | VISIT A WINERY
From visitawinery.com.au
CHICKEN AND WHITE WINE CASSEROLE - GOOD HOUSEKEEPING
From goodhousekeeping.com
POACHED CHICKEN IN WHITE WINE RECIPE - BBC FOOD
From bbc.co.uk
POACHED CHICKEN RECIPE WITH TARRAGON SAUCE - GREAT …
From greatbritishchefs.com
WHITE WINE TARRAGON CHICKEN - NO GLUTEN, NO PROBLEM
From nogluten-noproblem.com
CHICKEN POACHED IN WHITE WINE – JACS HEALTHY RECIPES
From jacshealthyrecipes.com
POACHED CHICKEN IN WHITE WINE RECIPE - FOOD NEWS
From foodnewsnews.com
FRENCH TARRAGON CHICKEN WITH WHITE WINE TOMATO SAUCE
From inspiredcuisine.ca
SAUTéED CHICKEN BREASTS WITH TARRAGON CREAM SAUCE RECIPE
From foodandwine.com
SLOW-COOKED WHITE WINE CHICKEN WITH GARLIC AND TARRAGON | ONE …
From sbs.com.au
CHICKEN FRICASSE WITH TARRAGON AND WINE-FLAVORED CREAM SAUCE
From thepearlonion.wordpress.com
ROASTED CHICKEN, TOMATOES AND TARRAGON RECIPE - LOVEFOOD.COM
From lovefood.com
RECIPES–TURBOT POACHED IN WHITE WINE WITH TARRAGON, MUSTARD, …
From uncleguidosfacts.com
POACHED CHICKEN WITH WHITE WINE SAUCE RECIPE | VISIT A WINERY
From winevivino.com
JULIA CHILD POACHED CHICKEN WINE | VISIT A WINERY
From winevivino.com
CASSEROLE-POACHED CHICKEN WITH WHITE WINE AND TARRAGON SAUCE
From thekitchenchronicles.com
POACHED CHICKEN BREAST WITH TARRAGON SAUCE
From clevelandmagazine.com
CASSEROLE-POACHED CHICKEN W/ WINE TARRAGON SAUCE (JULIA CH
From worldbestbutterrecipe.blogspot.com
CHICKEN WITH TARRAGON CREAM SAUCE RECIPE - BBC FOOD
From bbc.co.uk
RECIPE: TARRAGON CHICKEN FRICASSEE - KITCHN
From thekitchn.com
POACHED CHICKEN IN WHITE WINE | NURTURED IN NORFOLK
From nurturedinnorfolk.co.uk
POACHED CHICKEN IN TARRAGON SAUCE - RECIPE | COOKS.COM
From cooks.com
CASSEROLE POACHED CHICKEN W WHITE WINE TARRAGON SAUCE JULIA …
From cookingtoday.net
LET’S MAKE: POACHED CHICKEN BREAST WITH TARRAGON SAUCE | THE …
From theculinarycook.com
TARRAGON AND WINE POACHED CHICKEN RECIPE BY TRUSTED.CHEF
CHICKEN WITH TARRAGON AND WHITE WINE SAUCE - FOOD TO LOVE
From foodtolove.co.nz
POACHED CHICKEN WITH THYME AND TARRAGON SAUCE – QUEEN BEE …
From queenbee882.wordpress.com
CREAMY TARRAGON SAUCE - SAVOR THE BEST
From savorthebest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love