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.
CHICKEN WITH TOMATOES AND TARRAGON
This juicy and tender chicken is scented with the sweetness of tarragon and the healthy flavors of tomatoes, leeks, green onions and garlic (with a little white wine). This would be a nice company dish, or a homey supper served with buttered egg noodles and a salad. Prep time includes marinating, and you could use canned diced tomatoes (to equal 4 cups) instead of fresh to save some time; but in the summer use vegetables right out of the garden!
Provided by EdsGirlAngie
Categories Chicken
Time 9h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Place washed chicken in a baking dish.
- In a large bowl, combine the rest of the ingredients.
- Pour over the chicken, cover tightly and refrigerate overnight (or at least 2 hours).
- Preheat oven to 350 degrees F.
- Pour off marinade into a skillet and cook it down to about half of its volume.
- Pour reduced sauce over chicken and bake, covered for about 30 minutes; uncover and bake another 15 minutes.
Nutrition Facts : Calories 304.7, Fat 2.8, SaturatedFat 0.7, Cholesterol 68.4, Sodium 1031.9, Carbohydrate 22.7, Fiber 5.1, Sugar 11.3, Protein 34.2
CHICKEN WITH TARRAGON AND WHITE WINE
Make and share this Chicken With Tarragon and White Wine recipe from Food.com.
Provided by Oolala
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and pepper.
- Heat the butter in a heavy skillet large enough to hold the chicken.
- Place chicken in pan, skin side down, and cook about 10 minutes and turn and cook 5 minutes.
- Remove chicken from the skillet for now, and add the shallots to the pan and cook briefly.
- Add the tarragon and wine.
- Cook, stirring occasionally to dissolve the browned particles that were stuck on the skillet.
- Stir in the water.
- Return the chicken to the skillet, skin side up and cover and cook about 15 minutes.
- Continue cooking, basting often about 5 minutes longer, until the chicken is tender and juicy.
Nutrition Facts : Calories 1070.6, Fat 75.1, SaturatedFat 23.5, Cholesterol 360.3, Sodium 365.8, Carbohydrate 2.1, Fiber 0.1, Sugar 0.3, Protein 86
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 BREASTS WITH TARRAGON, GRAPE, WINE SAUCE
Make and share this Chicken Breasts With Tarragon, Grape, Wine Sauce recipe from Food.com.
Provided by E.A.4957
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breasts between wax paper and pound to even 1/2 inch thickness.
- Peel off paper adnd sprinkle with 1 teaspoon of tarragon and salt and pepper to taste.
- Melt butter in skillet over medium-high heat.
- Add chicken and saute until brown and cooked through, about 4 minutes on each side.
- Transfer to plate and keep warm.
- Add shallot and remaining tarragon to drippings in skillet.
- Saute over medium-high heat until shallot begins to soften, about 2 mintues.
- Add grapes, wine and cream and bring to a boil until sauce thickens enough to coat spoon, about 5 minutes.
- Spoon sauce over chicken and enjoy.
Nutrition Facts : Calories 588.6, Fat 41, SaturatedFat 25.1, Cholesterol 195.8, Sodium 228.9, Carbohydrate 15.9, Fiber 0.7, Sugar 8.9, Protein 29.9
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
CHICKEN WITH TARRAGON, GARLIC & OLIVES
A tasty cross between a roast and a stew - a lovely recipe for dinner in the garden
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h
Number Of Ingredients 9
Steps:
- Season the chicken with plenty of ground black pepper, and salt if you want. Heat the butter in a sauté pan and brown the chicken over a medium heat. Remove the chicken from the pan, then add the bacon with the garlic and cook gently for about 2 mins until just golden. Turn up the heat, add the lemon zest and white wine, then simmer rapidly for a few mins.
- Reduce the heat, add the stock, olives and half the tarragon. Return the chicken to the pan and simmer gently for about 30 mins until the chicken is cooked through and tender, and the wine stock has reduced. Garnish with extra tarragon and serve with crusty mustard potatoes, below, and plenty of fresh bread to mop up the delicious pan juices.
Nutrition Facts : Calories 302 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 2.53 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.
More about "chicken with tarragon and white wine food"
CHICKEN WITH TARRAGON AND WHITE WINE SAUCE | FOOD TO …
From foodtolove.co.nz
Cuisine Modern New ZealandCategory Midweek DinnerServings 2Total Time 45 mins
- Prepare the chicken by removing the tenderloin, then slicing the chicken horizontally so you are left with two leaves of chicken of similar thickness, plus the tenderloin.
- In a pan, heat the oil until moderately hot. Add the chicken breasts (they should sizzle mildly when they hit the pan) and cook until light and golden but not browned.
- Combine the tarragon, mustard, lemon juice and wine. Add the butter to the pan and when melted, pour in the herb and wine mixture. Allow the wine to cook off by simmering for 1 minute.
SAUTéED CHICKEN BREASTS WITH TARRAGON CREAM SAUCE …
From foodandwine.com
5/5 Servings 4
- In a medium frying pan, heat the butter over moderate heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add it to the pan. Cook the chicken until brown, about 5 minutes. Turn and cook until just done, 4 to 5 minutes longer. Remove the chicken from the pan and put it in a warm spot.
- Reduce the heat to moderately low. Stir in the onion and cook until starting to soften, about 2 minutes. Sprinkle the flour over the onion and stir to combine. Increase the heat to moderate; whisk in the wine and the tarragon, and cook until the sauce starts to thicken, about 2 minutes. Stir in the cream, the remaining 1/2 teaspoon salt, and any accumulated chicken juices. Serve the sauce over the chicken.
CHICKEN WITH WINE AND TARRAGON RECIPE - FOOD & WINE
From foodandwine.com
3/5 Total Time 45 minsServings 4
- Heat the oven to 375°. In a small glass or stainless-steel bowl, combine 2 tablespoons of the wine and 1/2 teaspoon of the dried tarragon. Set aside.
- Coat the chicken with the olive oil and arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken pieces with the remaining 1 tablespoon wine and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each piece of chicken with a piece of the butter.
- Cook the chicken for 15 minutes and then sprinkle with the remaining 1 1/2 teaspoons tarragon. Baste the chicken and cook until the breasts are just done, about 20 minutes longer. Remove the breasts and cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan.
- Heat the broiler. Baste the chicken and then broil until the skin is golden brown, about 2 minutes. Transfer the chicken to a plate.
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