Chicken Tarragon Food
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 TARRAGON
Make and share this Chicken Tarragon recipe from Food.com.
Provided by Sauce Lover
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- .Sprinkle chicken with salt and pepper.
- Dredge in flour, reserving any remaining flour.
- Heat 3 tablespoons butter in large skillet. Brown chicken on both sides.
- Transfer chicken to a heated platter.
- Add shallots to skillet and saute briefly.
- Add wine and boil over high heat until nearly evaporated, scraping any loose brown particles on bottom of skillet.
- Add reserved flour, stirring to make a thick paste.
- Sprinkle with tarragon. Stir in chicken broth.
- Return chicken to skillet, cover and cook until tender, about 25 minutes.
- Transfer chicken to a heated platter and keep hot.
- Add remaining 1 tablespoon butter and heavy cream to skillet;heat,stirring and then pour sauce over chicken.
Nutrition Facts : Calories 271.6, Fat 13, SaturatedFat 7.6, Cholesterol 102.4, Sodium 168.4, Carbohydrate 5.4, Fiber 0.2, Sugar 0.2, Protein 28.5
TARRAGON CHICKEN
Steps:
- Melt the butter with the oil in a large skillet over quite high heat. Sprinkle the chicken pieces with salt and pepper and fry in batches until well browned, about 5 minutes per side.
- Put all the chicken back in the pan, add the chicken stock and reduce the heat to medium. Cover and cook until tender, about 30 minutes. Remove the chicken to a plate and keep warm. Reduce any leftover juices until sticky. Add the wine and the shallots and reduce to a thickish sauce, about 5 minutes. Add the creme fraiche and half the tarragon. Boil down again to sauce consistency, 3 to 5 minutes.
- Season the sauce with salt, pepper and lemon juice. Put back the chicken pieces, turning to coat, then transfer to a platter. Pour the sauce over, scatter over the remaining tarragon 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.
TARRAGON CHICKEN
Provided by Laura Calder
Categories chicken,dinner,French,Fry,herbs,Main,Poultry
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter with the oil in a large skillet over quite high heat. Season the chicken pieces and fry in batches until well browned, about 5 minutes per side. Put all the chicken back in the pan, add chicken stock and reduce the heat to medium. Cover and cook until tender, about 30 minutes. Remove the chicken to a plate and keep warm and reduce any leftover juices until sticky. Add the shallot and wine and reduce to a thickish sauce, about 5 minutes. Add the cream and half the tarragon. Boil down again to sauce consistency, 3 to 5 minutes.
- Season the sauce with salt, pepper, and lemon juice. Put back the chicken pieces, turning to coat, then transfer to a platter. Pour the sauce over, scatter over the remaining tarragon, and serve.
CHICKEN TARRAGON
Provided by Food Network
Categories main-dish
Time 55m
Yield about 4 servings
Number Of Ingredients 8
Steps:
- Pound the chicken to even thickness. Sprinkle chicken with salt and pepper and dredge in the flour. Reserve flour. In a large skillet, heat 3 tablespoons butter, add chicken and brown on both sides. Transfer to heated platter. Add shallots to skillet and saute briefly. Add wine. Cook until nearly evaporated. Add reserved flour, stir, and cook 3 minutes. Sprinkle with tarragon and add chicken broth. Return chicken to pan and simmer 10 minutes. Transfer to heated platter and keep hot. Add 1 tablespoon each butter and cream to pan, heat and pour over chicken.
TARRAGON CHICKEN
This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey cutlet in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Tender chicken (it's the poaching early on that sees to this), aromatically fresh and insistently herbal tarragon, a generous splosh of vermouth, all rounded off by rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro of fond memory or happy imaginings. If you can't get fresh tarragon, do not despair: just double the freeze-dried tarragon at the start and add some freshly chopped parsley at the end. And I can assure you it would be worth your while considering a teaspoon of tarragon mustard, too, along with the cream. About which, please don't wimp out on me: this is old-fashioned cooking which cannot be proscribed by new-age dietary concerns. But, if you insist, halve the cream, and add another 2 tablespoons of vermouth when you're pouring the rest in after the chicken's had its first 5 minutes cooking. Eat with a tumbled mixture of French or green beans and asparagus tips along with steamed baby white-skinned potatoes or, hard to beat for me, some white basmati rice forked through with a soupcon of butter and freshly ground white pepper.
Provided by Nigella Lawson : Food Network
Time 28m
Yield 2 servings
Number Of Ingredients 9
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.
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.
CREAMY CHICKEN WITH ASPARAGUS & TARRAGON
A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes
Provided by Good Food team
Categories Dinner, Main course
Time 28m
Number Of Ingredients 9
Steps:
- Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
- Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
- Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.
Nutrition Facts : Calories 318 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
CHICKEN BREASTS TARRAGON
Here is a dish fit for your most elegant dinner party. The chicken breasts are boned, sauteed, then poached until tender in white wine flavored with tarragon and chervil. The luscious sauce is made from the cooking liquid thickened with cream and egg yolks.
Provided by Olha7397
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Bone chicken breasts and remove skin; cut breast in half. In 6-quart Dutch oven, heat oil and 2 Tablespoons butter. Add chicken breasts (half at a time, enough to cover bottom of pan); sauté, turning on all sides, until brown. Remove chicken as it browns. Brown rest of chicken.
- To drippings in Dutch oven, add shallot and carrot; sauté, stirring, 5 minutes, or until golden. Return chicken to Dutch oven; heat. When hot, slightly heat Cognac in ladle, and ignite. Add white wine, the chopped tarragon (or 2 teaspoons dried tarragon if you don't have fresh) and chervil (1/2 teaspoon dried chervil), salt and pepper.
- Bring to boiling; reduce heat, and simmer gently, covered, 30 minutes. Remove chicken to heated serving platter; keep warm. Strain the drippings that is in the Dutch oven; return drippings to Dutch oven. In small bowl, combine cream, egg yolk and flour; mix well with wire whisk.
- Stir into drippings in Dutch oven; bring just to boiling, stirring. Add more wine if sauce seems too thick. Meanwhile, sauté mushrooms in hot butter 5 minutes, until tender. Spoon sauce over chicken. Garnish with tarragon and mushrooms. Serves 8.
- McCall's Cooking School.
Nutrition Facts : Calories 450.1, Fat 29.1, SaturatedFat 11.8, Cholesterol 151.5, Sodium 451.9, Carbohydrate 8.3, Fiber 0.8, Sugar 1.3, Protein 33
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
30 MINUTE CHICKEN & TARRAGON PASTA
Tarragon and chicken are perfect partners in this sophisticated midweek supper treat
Provided by Good Food team
Categories Dinner, Lunch, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Cook the pasta in boiling water for 8-10 minutes, or according to packet instructions, until just tender.
- Meanwhile, heat the oil and fry the chicken over a high heat for 4-5 minutes, stirring, until golden and cooked. Add the garlic, cream, tarragon and 3 tbsp of the pasta cooking liquid. Gently heat through.
- When the pasta is cooked, stir in the spinach (it will immediately wilt in the hot water). Drain well, then toss into the creamy chicken. Season with salt and pepper and serve with lemon for squeezing.
Nutrition Facts : Calories 560 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.58 milligram of sodium
SKILLET TARRAGON CHICKEN
This delicious chicken and easy creamy tarragon wine sauce cook right on the stove top. People will think you went to culinary school to learn how to make something this good! Do not worry about the cream in here. It is only 1/4 cup divided between 6 people. Just enough to give you that smooth creaminess you have been craving! Oh MY this is so good! We love this over some simple white or brown rice with a green salad on the side. Oh and the rest of that bottle of wine! hehee Enjoy!
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper and dredge in flour. Set aside remaining flour.
- Heat 3 tablespoons of butter over medium heat in large skillet and brown chicken on both sides. Remove chicken and keep warm.
- Saute onion in same skillet until it begins to become clear.
- Add wine and cook until liquid is almost evaporated, stirring to loosen browned bits (deglaze) on bottom of skillet. Watch closely- this happens fast!
- Reduce heat to medium-low and stir in reserved flour until it becomes a thick paste.
- Add tarragon, chicken broth and the cooked chicken. Cover and cook until tender.
- Place chicken on a warm platter.
- Add remaining butter and heavy cream to the liquid that is in the skillet and heat through.
- Pour sauce over the chicken and garnish with a little more tarragon or some chopped fresh parsley or green onion if desired.
CHICKEN LIVER AND TARRAGON PATE
Forget about pate that takes ages to cook in a water bath. This recipe is incredibly simple and tastes fabulous. Just cook, puree, set and serve with hot buttered toast. It's as easy as that.
Provided by Lene8655
Categories Chicken Livers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt a large knob of the butter in a large frying pan and cook the chicken livers for 3-4 minutes on each side until well browned but still slightly pink in the centre.
- Place in a food processor and whizz until smooth. Remove the pan from the heat, add the brandy and swirl around to gather up the pan juices. Add to the food processor with the garlic, tarragon and the remaining butter and whizz again until well blended.
- Add some salt and pepper followed by the cream and process again until well mixed. Spoon into 6 ramekins, smoothing the surface level, and leave to cool completely.
- To finish off, melt the butter and pour over the surface of the pate. Drop in a few tarragon leaves as decoration.
- Cover with cling film and chill for at least a few hours, but up to a day or two. Serve straight from the fridge with hot, buttered toast, or melba toast if you're feeling posh.
DIJON-TARRAGON CREAM CHICKEN
Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!
Provided by DELTAQUEEN50
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
- Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 2.1 g, Cholesterol 120.3 mg, Fat 21 g, Protein 27.1 g, SaturatedFat 10.2 g, Sodium 226.8 mg
POPOVER CHICKEN TARRAGON
I got this from an old cookbook with the cover missing, so I'm not sure where its from. This is an old recipe that has been tried and true. I love tarragon so this was something I really wanted to try and when we did my family loved it, so I'm posting to share with everyone.
Provided by mommyoffour
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown chicken pieces in the 2 T. oil; season with a little salt and pepper.
- Place chicken pieces in a well greased 13x9 baking dish.
- In mixing bowl beat eggs; blend in the 1 1/2 cups milk and the 1 T. oil.
- Stir together flour, slat, and tarragon.
- Add to egg mixture; beat till smooth.
- Pour over chicken.
- Bake, uncovered, at 350 till done, 55 to 60 minutes.
- Meanwhile, in saucepan stir together soup, the 1/3 cup milk, mushrooms and parsley.
- Heat through, stirring occasionally.
- Pass the sauce with chicken.
Nutrition Facts : Calories 858.4, Fat 51.9, SaturatedFat 14.7, Cholesterol 294.9, Sodium 1207.2, Carbohydrate 48, Fiber 1.6, Sugar 1.2, Protein 47.5
CHICKEN WITH TARRAGON SAUCE
This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sautéed fresh green beans. -Cher Schwartz, Ellisville, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 370 calories, Fat 26g fat (14g saturated fat), Cholesterol 137mg cholesterol, Sodium 547mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.
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From bbc.co.uk
WHAT IS TARRAGON AND HOW IS IT USED? - THE SPRUCE EATS
Tarragon is a leafy green herb that is highly aromatic with a subtle licorice flavor. It adds a fresh, spring taste and a bit of elegance to a variety of recipes, including salad dressings, sauces, and fish and chicken dishes, and is commonly used in French cooking. Tarragon is sold both fresh and dried, and is available year-round.
From thespruceeats.com
From thespruceeats.com
GRILLED CHICKEN WITH TARRAGON SAUCE - FOOD FUSION
In saucepan,add butter and let it melt,add onion and sauté until translucent. Add chicken stock and give it a good mix. Put off from flame, add Olper’s cream and mix well. Turn on flame,add salt,black pepper,dried tarragon leaves and mix well,cook until desired thickness. Drizzle tarragon sauce over grilled chicken and serve.
From foodfusion.com
From foodfusion.com
CHICKEN WITH TARRAGON VINEGAR SAUCE RECIPES - FOOD NEWS
Preheat the oven to 400ºF. Melt the butter in a flame-proof casserole and add the chicken pieces. Sauté for 3–4 mn until lightly browned. Season with salt and pepper. Add the onions, shallots, garlic and 4 sprigs of tarragon. Cover and cook in the oven for 15 mn. Moisten the chicken with 1 Tbsp of tarragon vinegar.
From foodnewsnews.com
From foodnewsnews.com
TARRAGON CHICKEN BITES | CHICKEN.CA
Steps. Pat chicken pieces dry. Heat oil in a heavy pot or cast iron skillet until heated to 350°F (175°C). In a medium bowl, combine the breadcrumbs, parmesan, poultry seasoning, garlic powder, dried thyme and ½ teaspoon (0.5 mL) salt and pepper. In another bowl, add buttermilk.
From chicken.ca
From chicken.ca
TARRAGON CHICKEN RECIPE | GOOD FOOD
Set aside. 2. Add the garlic, onion and bacon to the pan. Cook for 3 minutes until soft but not brown. Add the stock, vinegar and tarragon and bring slowly to the boil. 3. Add the chicken. Cover and simmer for 40 minutes, or until the chicken is cooked, then remove the chicken from the pan. Add the combined cornflour, cream and half the ...
From goodfood.com.au
From goodfood.com.au
CHICKEN WITH VEGETABLES AND TARRAGON - ALL FOOD RECIPES ...
Drain and set aside. Heat butter in a large pan or skillet over medium-high heat and add garlic. Sauté for 1-2 minutes, or until fragrant, then add potatoes, broccoli, zucchini, peas and lima beans. Season everything generously with salt and pepper, then add tarragon, basil and oregano. Season chicken breasts with salt and pepper, then add ...
From allfood.recipes
From allfood.recipes
CHICKEN, MUSHROOM AND TARRAGON CASSEROLE - HEALTHY FOOD
1. Preheat slow cooker and turn to low. Place all ingredients — except cornflour, peas and mash — in slow cooker and set on low for 7 hours. 2. After 7 hours, combine cornflour with enough cold water to form a smooth paste. Remove lid, stir well and add paste and peas.
From healthyfood.com
From healthyfood.com
TARRAGON CHICKEN RECIPE - BBC FOOD
Method. Melt the butter and 2 tablespoons of olive oil in a large casserole dish over a medium heat. Season the chicken thighs and fry on both sides …
From bbc.co.uk
From bbc.co.uk
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