French Tarragon Chicken Food

COUNTRY FRENCH CHICKEN

Steps:

• In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
• Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
• Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
• Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
• Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.

TARRAGON CHICKEN

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.

CREAMY MUSTARD & TARRAGON CHICKEN

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.

FRENCH CHICKEN TARRAGON

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 WITH TARRAGON

Steps:

• Pre-heat your oven to 170 degrees and place an oven proof plate in the oven to get warm.
• Place a large heavy bottom pan on your stove and add your olive oil and butter and preheat over medium heat.
• Now we are going to pound the chicken breasts thin.
• Line a counter with a sheet of plastic wrap large enough to place all 4 chicken breast on. Place your chicken breasts on the plastic wrap and cover with a second piece of plastic wrap making sure all of the chicken is covered well. Take a rolling pin (or something similaand begin to pound down your chicken breasts until they are nice and thin and almost double in size.
• Sprinkle 1/2 of your salt and pepper on the side of the chicken breasts facing up.
• Now place your chicken breasts salt and pepper side down in your pan and cook for about 4-5 minutes a side until they are nice and browned.
• While the chicken is cooking, sprinkle the other 1/2 of your salt and pepper on the chicken.
• Flip your chicken breasts over and cook for another 4-5 minutes.
• Once the chicken is done cooking add them to the warm plate in your oven and cover it with aluminum foil.
• In the same pan that you cooked your chicken, over medium heat, add your diced shallots and a pinch of salt and cook until the shallots become translucent (about 4 minutes).
• Now squeeze in the juice from 1 lemon and scrape up the little yummy bits from the pan. Your sauce will take on a light brown color at this point.
• Now add your cream and fresh tarragon and mix well and turn heat to low.
• Add your chicken from the oven back into the pan with the cream and cover.
• Let this sit for about 4 minutes and remove from the heat.
• Plate your chicken by adding it to a plate and spooning sauce over top of the chicken.

TRèS RAPIDE FRENCH SUMMER TARRAGON CHICKEN

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!

FRENCH TARRAGON CHICKEN

Steps:

• Cook pasta in boiling water. Drain.
• Meanwhile, heat olive oil in a saucepan over a moderate heat and add garlic, capsicum and chicken.
• Cook until chicken is cooked and golden and capsicum is soft, stirring constantly.
• Add the tarragon, sour cream and salt and pepper and cook for approximately 2 minutes.
• Serve the chicken on a bed of fettucine pasta.

CREAMY FRENCH CHICKEN TARRAGON

Steps:

• Make sure you read the cooking notes before you start.
• Step 1 - Two hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. Season each piece with salt and pepper on both sides. Set aside, at room temperature.
• Pre-heat your oven to 375F (190C) with a rack in the middle.
• Step 2 - Heat up a large oven-safe frying pan (or skillet) over medium heat with the butter. When the butter is sizzling, place the chicken thighs in, skin-side down. Cook for about 10 minutes, without touching, until the chicken skin is golden brown and the chicken is ¾ done; just firm. Flip the chicken thighs and cook for 10 more minutes. Transfer the chicken to a plate and cover with foil. Keep the pan hot and do not rinse it (keep the chicken drippings in).
• Step 3 - Add the onion and garlic to the pan. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. Nestle the chicken thighs back into the pan, on top of the onion. Sprinkle with the chopped tarragon. Pour the chicken stock and white wine into the pan. Bring to a simmer and transfer the pan into the oven for 30 minutes (covered).
• Step 4 - Take the pan out of the oven, back onto the stove top at medium heat. Transfer the chicken to a plate and cover with foil again. Stir the cream into the pan. Bring to a simmer and keep stirring until the sauce thickens (this could take 7-8 minutes). Place the chicken thighs back into the pan and cook for 5 more minutes.
• For serving, sprinkle chicken pieces with fresh tarragon leaves.

POULET à L'ESTRAGON - "POSSIBLY THE BEST CHICKEN RECIPE IN THE WORLD,"

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.

TARRAGON CHICKEN

Steps:

• Heat the oil in a large frying pan over a medium-high heat.
• Take the chicken breasts and sprinkle the salt and pepper over both sides.
• Add the chicken breasts to the pan, and cook for about 3 minutes one side, until sealed and golden.
• Turn the chicken over and move them to one side of the pan.
• Add the onions and garlic, and cook for 3-4 minutes, stirring the onions often, until the onions are soft.
• Add in the white wine, and allow to simmer for 3-4 minutes, until the wine has nearly all evaporated.
• Add the chicken stock and dried or fresh tarragon, then pour in the cream.
• Stir together and bring to the boil.
• Simmer gently for 6-8 minutes, until the sauce has thickened, and the chicken is completely cooked through.
• Serve the chicken and sauce sprinkled with a little more fresh tarragon and black pepper.