SHEET-PAN TARRAGON CHICKEN WITH SHERRY VINEGAR ONIONS
Roasting chicken with tarragon is a classic combination, but here it's given a twist. Instead of a whole bird, bone-in thighs are marinated in tarragon and garlic, then quickly roasted over a bed of sliced onions. As the chicken cooks, the fat renders, coating the onions, while the fragrant steam rising from the onions flavors the bird. It's a succulent, easy and very flavorful dinner. If you'd rather use all white meat, substitute bone-in chicken breast halves, and start checking them after 20 minutes.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 7h
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.
- Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.
- Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you'd like, run pan under the broiler for 1 to 2 minutes at the end of cooking.
- Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.
BAKED CHICKEN AND WILD RICE WITH ONION AND TARRAGON
This chicken dish is moist and flavorful thanks to slow cooking in a covered container. The delicate sage and licorice flavor of the tarragon complements the chicken perfectly. Points 6.
Provided by Dancer
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees.
- Remove skin and bones from chicken breasts and cut into 1/2- to 1-inch pieces.
- Combine the chicken, celery, pearl onions and tarragon plus 1 cup of the unsalted chicken broth in a nonstick frying pan.
- Cook on medium heat until the chicken and vegetables are tender, about 10 minutes.
- Set aside to cool.
- In a bowl, combine the wine, remaining 2 cups chicken broth, rice and seasoning packet.
- Let soak for 30 minutes.
- In a baking dish, add the cooked chicken and the wine mixture.
- Cover and bake for 60 minutes.
- Serve immediately.
Nutrition Facts : Calories 213.9, Fat 7.5, SaturatedFat 2.2, Cholesterol 46.4, Sodium 106.2, Carbohydrate 7.9, Fiber 1, Sugar 2.9, Protein 18.2
SPRING ONE-POT ROAST CHICKEN
Add a springtime twist to this Sunday roast with radishes and whole spring onions, and a creamy sauce made using mascarpone, tarragon and lemon
Provided by Anna Glover
Categories Dinner, Lunch, Main course
Time 1h40m
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Remove any string from the chicken and sit in a large roasting tin or a baking dish, with plenty of space around it.
- Mash 2 tbsp of the mascarpone with the lemon zest, 1 tbsp of the tarragon and some seasoning. Slip your hand beneath the chicken skin to pull it away from the meat, then spread the mixture beneath the skin in a thin layer. Spoon another 3 tbsp mascarpone into the cavity of the chicken, to melt in with the roasting juices and enrich the sauce later on. Rub 2 tbsp olive oil into the skin, season well with sea salt, then loosely tie the legs together with butcher's string. Roast for 20 mins.
- Aarrange the potatoes and the garlic around the chicken, drizzle over another 1 tbsp oil and cook for another 30 mins.
- Toss the radishes and whole spring onions into the dish, in and around the potatoes, coating everything in the fat, then roast for another 25 mins. The potatoes and radishes will be golden and tender, and the chicken should be cooked through. Remove the chicken from the tin, cover loosely with foil and leave to rest.
- Pour off or spoon away the excess oil from the tin. Stir the remaining mascarpone (about 150g) with the stock in a jug until lump-free, then pour into the tin and bubble on the hob for few minutes, stirring to coat the potatoes and veg. Squeeze over some lemon juice and season.
- Stir in the peas, spring greens and most of the remaining tarragon, and bubble for a few more minutes until bright green. Sit the chicken back in the middle of the tin to serve and scatter over the reserved tarragon.
Nutrition Facts : Calories 950 calories, Fat 59 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 59 grams protein, Sodium 0.7 milligram of sodium
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