HONEY, MUSTARD & CRèME FRAîCHE BAKED CHICKEN
This cheap and simple chicken one-pot makes for a fuss-free dinner
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, garlic and stock with some seasoning. Arrange the chicken, skin-side up, in a roasting tray just large enough for the chicken and vegetables.
- Tuck the potatoes and beans in between the chicken pieces. Pour over the stock mixture then season the chicken and drizzle with honey. Cook for 40-45 mins until the chicken is cooked through and the potatoes tender. Scatter over the tarragon before serving
Nutrition Facts : Calories 695 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 0.97 milligram of sodium
TARRAGON CHICKEN
A quick, herby tarragon chicken recipe - it serves two, and is bound to satisfy for midweek meal.
Provided by delicious. magazine
Categories Chicken breast recipes
Yield Serves 2
Number Of Ingredients 7
Steps:
- Pan-fry the chicken breasts in a splash of olive oil and a knob of butter until golden. Cover the pan, lower the heat and cook for 8-10 minutes.
- Push the chicken aside and add the shallot and garlic. Cook for 1-2 minutes, until soft. Add the fresh tarragon and the crème fraîche and cook for 1 minute.
- Season, garnish with fresh tarragon sprigs and serve with sautéed new potatoes.
Nutrition Facts :
CREAMY MUSTARD & TARRAGON CHICKEN
Make this easy chicken dish with breasts or thighs. Half-fat crème fraîche keeps it light
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan. Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
- Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything. Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets. Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling. Great with green beans and rice.
Nutrition Facts : Calories 367 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 35 grams protein, Sodium 0.46 milligram of sodium
FRENCH CHICKEN TARRAGON
Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.
Provided by David Tanis
Categories Dinner Chicken Tarragon Lemon Shallot Braise Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 10
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.
CHICKEN BREASTS IN TARRAGON CREAM
If you're an herb lover, this dish, which takes 10 minutes to prepare from start to finish, will become a standard in your repetoire.
Provided by Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 1. Browning the chicken. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 1 minute on each side just until hey begin to brown slightly. Transfer the still-raw chicken to a plate.
- 2. Poaching in cream. Reduce the heat under the skillet to low. Add the shallot and cook, stirring constantly, until softened but not browned, less than 1 minute. Add the vermouth and cook for 30 seconds, then add the cream and half the tarragon. Return the chicken breasts to the pan and adjust the heat so that the cream gently simmers. Cover and cook until the chicken is firm and just cooked through, 4 to 6 minutes. To check for doneness, cut into the thickest part of a breast with a paring knife ¿ there should be no sign of pink or translucence.
- 3. Finishing. Transfer the chicken breasts to a warmed serving platter or individual dinner plates. The sauce should be thick enough to lightly coat a spoon. If it is too thin, continue to simmer it for about 1 minute and it will thicken. Stir in the remaining tarragon and the lemon juice, then taste and season with additional salt and pepper if needed. Pour the sauce over the chicken and serve right away with buttered egg noodles.
QUICK CREAMY CHICKEN WITH TARRAGON
A quick and easy creamy chicken recipe that's got lots of flavour but is made with just a few simple ingredients.
Provided by delicious. magazine
Categories Recipes that will make you excited for autumn
Time 25m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Heat the butter and oil in a pan, add the chicken and fry over a medium heat until golden all over. Cover, lower the heat and fry gently until cooked through.
- Push the chicken aside and add the shallot and garlic and cook until soft. Add the tarragon and crème fraîche and bubble for 1 minute. Serve with cooked pasta.
Nutrition Facts :
TRèS RAPIDE FRENCH SUMMER TARRAGON CHICKEN
A simple supper or luncheon recipe that can be whipped up in a trice! Organic chicken breasts that are diced and then sautéed with fresh tarragon and crème fraiche with just a hint of lemon juice! This can be made in less than 15 minutes from prep to plate, making it an ideal recipe for busy bees or couch potatoes! I love this served with a simple selection of salad leaves and herbs dressed with a classic French dressing. Do try to use fresh tarragon, I have not tried this with dried, but imagine that it will not be as zingy and fresh. This is not necessarily a summer recipe, but my tarragon is in season at the moment, the sun is out and therein a recipe name was born! Bon appétit!
Provided by French Tart
Categories Lunch/Snacks
Time 13m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Cut your chicken breast into smallish pieces, I like to cut mine into fingers about 1/2" wide and 3" long -- you can also dice it into cubes if you wish.
- Heat the butter and oil until sizzling but not brown, add the chopped tarragon and chicken pieces immediately (skin side down if using chicken with skin) and cook for 3 to 4 minutes until the chicken is sticky and a nice caramel colour; the butter will have browned by now, but that is fine as long as it does not burn. Turn the chicken over and cook another 1 to 2 minutes.
- Add some crème fraiche to your own requirements - I use about 2 tablespoons, but you can add more later. Allow to bubble for about 2 minutes and then add some lemon juice to taste. Season with salt and pepper and adjust the consistency if you want it creamier.
- Serve with fresh tarragon leaves scattered over the top and a side salad with French dressing. Bon appétit!
CHICKEN TARRAGON WITH CRèME FRAîCHE
Provided by Moira Hodgson
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. In a fireproof pan, heat the butter, and brown the chicken lightly. Season with salt and pepper, add half the tarragon. Cover with foil and bake for 10 to 15 minutes or until chicken breasts are cooked.
- Remove from oven. Stir in the crème fraîche, heat through and sprinkle with remaining tarragon leaves.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 14 grams, Carbohydrate 5 grams, Fat 29 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 12 grams, Sodium 522 milligrams, Sugar 1 gram, TransFat 0 grams
CREAMY CHICKEN WITH ASPARAGUS & TARRAGON
This Creamy Chicken with Asparagus & Tarragon Is One of My Favorite Recipes, Probably Because It Includes One of My Favorite Herbs...
Provided by Jelena Mardere
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pan of boiling water and cook for 8-10 minutes until tender. Drain and keep them warm in the pan.
- Season the chicken on both sides with black pepper.
- Heat 1 tablespoon of sunflower oil in a large non-stick pan. Gently sauté the chicken with 1 large chopped onion and 2 crushed cloves of garlic for 5 minutes. Turn the chicken once and stir the onions occasionally until the chicken and onions are lightly browned.
- Pour in 350 milliliters of stock. Add 2 sprigs of fresh tarragon or 1 tbsp dried and bring the sauce to a gentle simmer. Cook for 5 more minutes. Turn the chicken and add 175 grams of asparagus and continue to cook for 3 more minutes.
- Stir 3 tablespoons of crème fraîche into the pan with the chicken and stir for a few seconds while heating through.
- Serve this delicious sauce with the cooked baby potatoes.
Nutrition Facts : Calories 318, Fat 7g, Carbohydrate 25g, Protein 38g, Fiber 4g, Sodium 0.5g
POULET à L'ESTRAGON - "POSSIBLY THE BEST CHICKEN RECIPE IN THE WORLD,"
Poulet à l'Estragon - "Possibly the best chicken recipe in the world," ready in 30 minutes. From The Contented Cook by Xanthe Clay
Provided by Xanthe Clay
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 200°C/gas mark 6. Heat the oil in a large frying pan and fry the chicken until browned on both sides.
- Transfer the pieces to an ovenproof dish (one that will accommodate them in a single layer). Tip the fat out of the frying pan and pour in the wine. Bring to the boil, stirring well to release all the brown bits from the base of the pan. Pour over the chicken, and tuck in four of the tarragon sprigs.
- Transfer the dish to the oven and cook uncovered for 30 mins. Remove the chicken from the dish and keep warm. Tip the juices into a small pan, and spoon off the fat from the top if there seems to be a lot. Bring the juices to simmering point. Stir in the crème fraîche and the rest of the tarragon. Taste and adjust the seasoning and pour over the chicken.
CREAMY CHICKEN AND TARRAGON CASSEROLE RECIPE
Our creamy chicken and tarragon casserole is a delicious classic chicken recipe that is perfect for entertaining
Provided by Woman and Home
Categories Dinner, Main course
Time 1h45m
Yield Serves: 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Toss the chicken thighs in the flour. Heat the oil in a large frying pan and brown the thighs on both sides. You'll need to do this in batches. Put them into a lidded ovenproof casserole dish with any leftover flour.
- Now cook off the bacon in the frying pan until browned and crispy. Remove with a slotted spoon to the casserole. Lightly brown the shallots in the pan and again, remove with a slotted spoon and add to the chicken. Toss the mushrooms well in the pan on a high heat for a few minutes, then add to the casserole with the mustard.
- Put the stock into the frying pan with the sherry. Bring to the boil and add to the casserole, scraping up any bits from the pan. Cover and cook in the oven for around 1 hour.
- Strain off the liquid to a saucepan and add the crème fraîche. Boil then simmer, taste for seasoning and add the tarragon, then pour over the chicken and serve.
Nutrition Facts : @context https, Calories 380 Kcal, Fat 15 g, SaturatedFat 5 g
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