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.
LEMON-TARRAGON CREAM SAUCE
When I was about eight, this sauce was "invented" by me with a little "help" from Mom. It's luxurious and velvety over pasta, especially fettucine.
Provided by Mmmm Tasty
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, saute garlic in butter until the garlic begins to brown.
- Add the Riesling.
- Mix, add the cream, and, lowering the heat, reduce the sauce for 10 minutes.
- Add the lemon and tarragon and cook for 5 minutes more.
- Add salt and pepper to taste.
- Serve over fettucine.
Nutrition Facts : Calories 122.8, Fat 11.6, SaturatedFat 7.2, Cholesterol 36.6, Sodium 43.4, Carbohydrate 2.7, Sugar 0.2, Protein 1.2
OYSTERS WITH CREME FRAICHE, LEMON, AND TARRAGON
Steps:
- Preheat the broiler. In a mixer bowl, using an electric mixer on medium-high speed, beat the creme fraiche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, salt, and cayenne; set aside.
- In a jelly-roll pan, layer the kosher or rock salt 1/4-inch thick. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly. Remove from the broiler and remove the top oyster shell by inserting a butter knife and popping the shell off. Top each oyster with a spoonful of creme fraiche topping and serve immediately.
CITRUS CRèME FRAîCHE WITH TARRAGON
Provided by Joan Nathan
Categories condiments, dips and spreads, side dish
Time 10m
Yield About 3/4 cup
Number Of Ingredients 9
Steps:
- Combine crème fraîche and fruit zest in a small bowl. Stir in orange juice. Add tarragon, scallion, and salt and pepper to taste. Refrigerate until serving.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 266 milligrams, Sugar 5 grams
POACHED SALMON WITH TARRAGON
Lightly poach salmon fillets and serve with creamy green beans and baby new potatoes for a light meal
Provided by Katy Greenwood
Categories Dinner, Fish Course, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Zest the lemon and cut into wedges. Mix together the crème fraîche, tarragon, garlic, lemon zest and a squeeze of juice, season to taste and set aside.
- Bring a large shallow pan of salted water to the bowl and cook the green beans for 3 mins until just done. Remove with a slotted spoon, drain and cool under cold running water before tossing with the crème fraîche mixture.
- Bring the pan back to the boil, then turn the heat down to a very gentle simmer and slide in the salmon pieces. Poach for 8-10 mins or until cooked to your liking. Remove from the pan and put on kitchen paper before plating up. Serve with the green beans and baby new potatoes.
Nutrition Facts : Calories 383 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium
LEMON CHICKEN WITH TARRAGON DRESSING
Little Gem lettuces are great for making a lite bite for a wedding or party buffet.
Provided by Mary Cadogan
Categories Buffet, Canapes, Starter
Time 2h10m
Yield Serves 20
Number Of Ingredients 8
Steps:
- Heat oven to 190C/fan 170C/gas 5. Wipe the chickens and season them inside. Using a skewer, prick the lemons all over, then put two inside each chicken. Tie the legs together, place in separate roasting tins, then brush each with 1 tbsp oil. Roast for 1 hr, then brush the skin with a little honey and season with salt and pepper. Roast for a further 30-40 mins until the chickens are well cooked and glossy. Remove from the tins and leave to cool. They can now be wrapped in foil and stored in the fridge for up to 24 hrs.
- To make the dressing, whisk together the crème fraîche, tarragon, lemon zest and juice, remaining oil, salt and pepper.
- To serve, separate the leaves from the Little Gems, then arrange over two platters. Remove the breasts from the chickens in one piece, then pull the meat from the legs and wings and shred it. Cut each breast into 7-8 pieces. Put a little brown meat in each lettuce leaf, then top each with a slice of breast. Just before serving, drizzle a little dressing over each piece of chicken.
Nutrition Facts : Calories 184 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 14 grams protein, Sodium 0.57 milligram of sodium
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
BAKED AUBERGINES WITH TOMATOES, TARRAGON AND CREME FRAICHE
From 'A Year in my Kitchen' by Skye Gyngell, serve just warm with brown rice, garlicky yoghurt and a bitter leaved salad or as a side with grilled beef. Please see "Recipe #348582" for Roasted Spice mix
Provided by lindseylcw
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Slice Aubergine into 1 cm rounds, lay in colander and sprinkle with salt, leave for 30 mins then pat dry with kitchen towel.
- Heat oil in a large fry pan (should be about a 1 cm depth so add more oil if needed) over med high heat, fry aubergines a few at a time until golden on both sides, Drain on kitchen paper.
- Melt butter in another saucepan and add the chopped tomatoes and garlic and season well with salt and pepper, cook for 15 mins until soft.
- Put the creme fraiche in a small pan and bring to boil over a med heat. Allow to bubble until reduced by a third, take off heat and add all the herbs and half of the parmesan, taste for seasoning.
- Preheat oven to 180°C Line the bottom of a large oven proof baking dish with aubergines, follow with thin coating of tomato sauce and a sprinkling of parmesan, continue layering in this way finishing with tomato sauce. Pour over the creme fraiche and sprinkle with remaining parmesan.
- Let the dish sit for a few minutes to allow the flavours to get aquainted!
- Place in oven and bake for 20-25 mins till golden brown.
- Allow to stand for 5 mins then drizzle with a little extra good Virgin Olive Oil.
- Do not serve this dish too hot.
Nutrition Facts : Calories 797.7, Fat 70.8, SaturatedFat 34.8, Cholesterol 177.6, Sodium 253.8, Carbohydrate 36.2, Fiber 16, Sugar 15.7, Protein 13.5
More about "citrus crème fraîche with tarragon food"
CHILLED PEA SOUP WITH CRèME FRAICHE, LEMON AND …
From tastefoodblog.com
TARRAGON CRUSTED SEA BASS RECIPE - BBC FOOD
From bbc.co.uk
A COMPLETE GUIDE TO CITRUS FRUITS - THE SPRUCE EATS
From thespruceeats.com
FETTUCCINE WITH CRAB RECIPE | BON APPéTIT
From bonappetit.com
PAN-ROASTED CHICKEN WITH TARRAGON CRèME FRAîCHE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 20 mins
- In a spice grinder, combine the coriander and mustard seeds with the peppercorns and summer savory and grind to a powder.
- Set a steamer basket in a wide pot and bring 1 inch of water to a simmer. Layer the vegetables in the basket starting with the potatoes, then the carrots, cauliflower and beans. Cover and steam over moderate heat until the beans are just tender, 3 minutes; transfer to a bowl. Steam until the cauliflower is tender, 3 minutes more; add to the bowl. Steam the carrots and potatoes until tender, 10 minutes longer; add to the bowl.
- In a large skillet, melt 2 tablespoons of the butter. Add the steamed vegetables and cook over moderately high heat, tossing, until heated through and coated with butter, about 1 minute. Add the lemon juice and season with salt and pepper.
- Season the chicken breasts with salt and pepper and coat all over with the ground spices. In another large skillet, melt the remaining 3 tablespoons of butter. Add the chicken breasts skin side down and cook over moderately low heat until the skin is well browned, about 12 minutes. Turn the chicken and cook, basting a few times, until just cooked through, about 7 minutes longer. Transfer the chicken to a platter.
THIS 30-MINUTE, SMOKED SALMON PASTA DISH IS A SNAP FOR NOVICE …
From washingtonpost.com
CHICKEN WITH FENNEL AND TARRAGON - GOOD HOUSEKEEPING
From goodhousekeeping.com
TARRAGON–CRèME FRAîCHE SALAD DRESSING - GREATIST.COM
From greatist.com
CITRUS RECIPES - FOOD, FRIENDS, AND RECIPE INSPIRATION
From allrecipes.com
CITRUS CRèME FRAîCHE WITH TARRAGON - THE NEW YORK TIMES
From nytimes.com
SEAFOOD TOWER
From gleneagles.com
CREAMY SPAGHETTI | SPAGHETTI RECIPES | TESCO REAL FOOD
From realfood.tesco.com
HERBED CRèME FRAîCHE - SOUTHERN LIVING
From southernliving.com
CITRUS CRèME FRAîCHE WITH TARRAGON - DINING AND COOKING
From diningandcooking.com
CITRUS DEFINITION & MEANING | DICTIONARY.COM
From dictionary.com
GAZPACHO WITH TARRAGON CRèME FRAîCHE RECIPE | EPICURIOUS
From epicurious.com
NEW SAN FRANCISCO POP-UP HADEEM BLENDS JEWISH FOOD CLASSICS …
From sf.eater.com
30 RECIPES TO MAKE WITH FRESH CITRUS | TASTE OF HOME
From tasteofhome.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