Creamy Chicken And Tarragon Casserole Food

CREAMY TARRAGON CHICKEN & POTATO BAKE

Steps:

• Melt 20g of the butter in a flameproof casserole dish over a medium heat. Season the chicken and add to the dish with the pancetta. Fry for 5 mins until the pancetta is crispy and the chicken browned and cooked through. Set aside in a bowl.
• Lower the heat, add the remaining butter and, when it starts foaming, add the onions. Cook for 10 mins until softened, then stir through the flour and cook for another 2 mins. Remove from the heat and slowly whisk in the chicken stock. Return to the hob, bring to the boil and cook for 5 mins. Stir through the tarragon, mustard and cream, followed by the chicken and pancetta, and cook for another 5 mins until the sauce is thickened.
• Heat the grill to high. Heat the mashed potato following pack instructions, then spoon on top of the chicken filling in the casserole dish. Smooth and swirl the potato over right to the edges, drizzle with a little olive oil and put under the grill for 8-10 mins or until the top is golden and bubbling.

CREAMY CHICKEN WITH ASPARAGUS & TARRAGON

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.

CREAMY TARRAGON CHICKEN CASSEROLE

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. Heat the oil in the casserole over a medium heat. Add the chicken and brown for 5 minutes on each side until golden all over. Transfer to a bowl and set aside.
• Add the lardons to the pan and fry until crisp. Transfer with a slotted spoon to the bowl with the chicken.
• Add the shallots, celery and garlic to the pan, fry for a few minutes, then stir in the flour with plenty of salt and pepper. Stir in the wine until the sauce is smooth, then add the potatoes, stock and mustard. Stir well and return the chicken, bacon and any resting juices to the pan.
• Cover with the lid and transfer to the oven for 45 minutes, stirring halfway through. Remove the lid and return to the oven for 15 minutes.
• Remove from the oven, then stir in the crème fraîche and most of the tarragon. Adjust the seasoning and serve sprinkled with the remaining tarragon and cracked black pepper.

CREAMY MUSTARD AND TARRAGON CHICKEN

Steps:

• Place the flour in a shallow dish and season lightly with salt and pepper. Heat the olive oil and butter in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge each in the flour.
• Cook the chicken in the hot oil and butter until golden, about 3 minutes. Flip chicken and brown on the other side, 3 additional minutes. Remove chicken from skillet and tent with foil.
• Reduce heat to medium. Stir the red onion into the oil and butter that remains in the skillet. Cook until softened, 2 to 3 minutes. Pour the chicken broth into the pan, and simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour in the wine and bring back to a simmer. Cook the sauce until reduced by half, about 3 minutes. Return chicken to the pan along with any juices that have accumulated. Simmer chicken in the sauce until it is cooked through and no longer pink in the center, 3 to 4 minutes. Transfer chicken to a warmed platter.
• Whisk the mustard and sour cream into the sauce; stir in the tarragon. Spoon sauce over chicken to serve.

QUICK CREAMY CHICKEN WITH TARRAGON

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.

CHICKEN, TARRAGON AND POTATO CASSEROLE

Steps:

• Preheat oven to 400°F.
• Butter a shallow 8 or 9-inch baking dish.
• Slice potatoes thinly and boil in salted water for 10 minutes or until tender.
• Drain and set aside.
• Heat oil and butter in a medium frying pan.
• Add onion and cook for 5 minutes.
• Add chicken and fry over a high heat until nicely browned.
• Lower heat and stir in tarragon and half of the cream and season with salt and pepper.
• Spread half of the potatoes in the greased baking dish and pour chicken mixture over top.
• Cover with remaining potatoes.
• Pour remaining cream over top of potatoes and sprinkle with gruyere.
• Bake for 20-25 minutes or until top of casserole is golden.

CHICKEN WITH TARRAGON CREAM SAUCE

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• In a roasting tin, brown the chicken breasts in a little oil. Season both sides, turn skin side up and pour over the honey.
• Roast until cooked through - about 20 minutes. Remove the chicken from the pan and keep warm while you make the sauce.
• Pour off any excess fat, add the wine and bring to the boil, scraping to make sure you include any of the juices from the chicken. Reduce until you're left with a couple of tablespoons of richly flavoured liquid.
• Add the stock and the sprigs of tarragon, bring to the boil and reduce by a third.
• Stir in the cream, bring to the boil and allow to reduce a little before removing the sprig of tarragon and adding the fresh chopped herb.
• Adjust the seasoning and serve spooned over the chicken.

ONE-POT CREAMY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 200C (400F) and setting the shelf to the lower third of the oven.
• Pat the chicken dry using paper towels (do not rinse) and season with salt and pepper.
• Dry fry the bacon in a large lidded non-stick pan until it starts to crisp and render some of its fat. Set aside on a kitchen towel lined bowl.
• Add a the olive oil and butter to the pan and pan fry the chicken legs, in batches if necessary, for 4 minutes per side or until nicely browned. Set aside.
• Add the shallots and cook, stirring, for a couple of minutes. Add the potatoes and garlic and cook for a further four minutes.
• Add the cider and stir in the mustard, honey and cream. Sprinkle with the dried tarragon and stir in the bacon.
• Return the chicken to the pot, nestling it in the creamy sauce. Add the thyme sprigs, cover the pan and transfer to the oven. Cook for 15 minutes.
• Uncover the pot and cook for another 5 minutes or until the potatoes are tender.
• Check the seasoning, add the lemon zest and serve with some crusty bread to mop up the delicious sauce and a green salad on the side.

TARRAGON CHICKEN CASSEROLE

Steps:

• In 13 X 9 inch baking pan, place chicken pieces.
• Do not overlap.
• Place onion rings over top.
• Mix seasonings with cream of chicken soup and milk and spoon over chicken.
• Bake, uncovered, in 375 degree oven for 40 minutes.
• Sprinkle chicken with almonds, if desired.
• Bake 10 minutes more or until chicken is tender.

CREAMY CHICKEN AND TARRAGON CASSEROLE RECIPE

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.

TARRAGON CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the soup, half-and-half, tarragon and pepper. Stir in the spaghetti and the chicken. Transfer all to an ungreased 9x13 inch baking dish. Sprinkle with the Parmesan cheese and bake, uncovered, for 30 minutes or until heated through.

CHICKEN IN MUSHROOM AND TARRAGON SAUCE RECIPE

Steps:

• Heat the oil in a large heavy base pan (or flameproof casserole) and cook the onions, garlic and mushrooms for 5 minutes, or until softened, stirring often. Remove from the pan with a slotted spoon and set aside.
• Add the cubed chicken breasts to the pan, with a splash more oil if necessary, and cook for about 10 minutes, stirring frequently.
• Tip the onion mix back into the pan with the wine and stock. Bring to the boil, reduce the heat and simmer for 10-15 minutes or until reduced. Add the cream and seasoning, stir well, and simmer for a further 5-10 minutes or until the chicken is cooked through and the creamy sauce is thickened and reduced, stirring every now and then.
• Season to taste with salt and freshly ground black pepper and stir in the tarragon.