James Martin Chicken Mushroom Tarragon Food

CHICKEN, SPRING ONION AND TARRAGON PITHIVIERS

Steps:

• Preheat oven to 160C. Heat oil in a large frying pan and brown chicken in batches (3-4 minutes), then transfer to a roasting pan. Pour off excess fat from frying pan, add vegetables and sauté until tender (4-5 minutes), then deglaze pan with wine and simmer until almost completely reduced (1-2 minutes). Add stock and tarragon sprigs, bring to the boil, season to taste, then pour over chicken. Cover pan with foil and braise in oven until meat falls from the bone (1½-2 hours).
• Remove chicken from pan, strain braising liquid into a saucepan and boil over medium-high heat until reduced to 400ml (20-25 minutes). Transfer braising vegetables to a bowl and add chopped tarragon. Coarsely shred chicken (discard skin, bones and sinew), add to vegetable mixture and stir to combine.
• Melt butter in a saucepan over medium-high heat, add flour and stir until sand-coloured (1-2 minutes). Gradually add reduced braising liquid, stirring continuously, then bring to the boil and cook until slightly thickened (1-2 minutes). Add chicken mixture, stir to combine and refrigerate until firm (3-4 hours).
• Preheat oven to 200C. Roll pastry on a lightly floured work surface to 3mm thick (halve the pastry and roll out in 2 batches), then place on a tray and refrigerate to rest (30 minutes). Cut out six 12cm rounds and six 14cm rounds, and refrigerate. Making a Pithiviers at a time (leave remaining pastry refrigerated), place one small round on a tray lined with baking paper, spoon a sixth of the chicken mixture into the centre to form a mound, leaving a 1cm border, then brush around border lightly with eggwash. Place a large round over the top, pulling gently to cover, press edges to seal, then crimp with a fork. Refrigerate while making remaining Pithiviers, then refrigerate to rest (30 minutes). Make a small hole in the centre of each, brush with eggwash then score tops with the side of a fork. Bake on a tray lined with baking paper until they begin to puff and turn golden (15-20 minutes), then reduce oven to 180C and bake until golden and cooked through (10-15 minutes). Serve hot with minted peas or creamy mashed potatoes.

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.

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.

CHICKEN WITH CREAMY MUSHROOM, MUSTARD AND TARRAGON SAUCE

Steps:

• Preheat oven to 375 F. and have a baking sheet ready.
• In a non-stick skillet, heat 2 Tbsp. olive oil over medium-high heat until very hot. Add chicken, skin side down and cook until golden brown, about 5 minutes. Flip and cook the other side 2-3 minutes. Remove to baking sheet. Place in preheated oven to cook further while you make the sauce.
• Remove all but 1 Tbsp of fat from the skillet. Heat skillet over medium-high heat. Add mushrooms and cook until golden, stirring often. Add onion and cook a minute or so more, or until the onion has softened . Add wine and cook over medium-high heat until only a few tablespoons remain. Add the chicken stock, cream, mustard and tarragon. Bring to a boil then reduce heat to medium and allow to cook until the sauce is reduced by half, stirring occasionally (this may take 10 minutes or so). Taste sauce and add salt and pepper, as needed.
• Note: If sauce is not thick enough, combine 1 Tbsp cornstarch with a Tbsp or so of the sauce and stir until smooth. Return mixture to skillet and cook, stirring, until sauce thickens. Repeat as needed. If serving over pasta or rice, don't make the sauce too thick, so that when spooned over, it seeps to coat the rice or pasta.
• Remove chicken from oven and place on a serving platter or dish. Pour sauce over-top. Garnish with additional tarragon. Serve over buttered noodles, pasta or rice.

JAMES MARTIN'S CHICKEN AND MUSHROOM PIE

Steps:

• Place the chicken in a large saucepan with half the onions and the bay leaf. Season with a little salt and pepper and cover with water. Bring to the boil, then reduce the heat and simmer for 45 minutes or until the chicken is cooked through.
• Remove the chicken from the pan and set aside to cool. Return the pan to the hob and cook the stock on a rapid boil for a further 30 minutes or until it has reduced by half. Meanwhile, remove the meat from the chicken legs, thighs and carcass, then place in the pie dish.
• Preheat the oven to 220°C/gas mark 7. Heat the olive oil and butter in a large frying pan, add the remaining onions and cook over a low-medium heat, without browning, for about five minutes or until softened, then add the flour. Turn up the heat and then add the mushrooms and cook for a further three to four minutes.
• Strain the stock, then add to the mushrooms and cook for one minute. Pour in the wine and cream, then bring to the oil, reduce the heat and simmer for five minutes. Season, then pour it over the chicken and sprinkle tarragon leaves over the top.
• Cut out a disc of pastry two centimetres wider all round than the pie dish. Brush the edges of the dish with beaten egg and lay the pie dish. Brush the edges of the dish with beaten egg and lay the pastry on top, crimping the edges with a fork or your fingertips.
• Trim away any excess pastry and brush the top of the pie with the remaining egg. Place on a baking tray and brake for 30 to 35 minutes or until the pastry is crisp and golden. Then remove from the oven and allow to cool slightly before serving.

MUSHROOM TARRAGON CHICKEN

Steps:

• Dredge chicken in flour mixture and brown on all sides in butter.
• Remove and set aside.
• Add onions, garlic and mushrooms to pan and cook until limp.
• Stir in sugar, tarragon and wine.
• Return chicken; cover and simmer for 25 minutes.
• Mix 1 teaspoon flour with sour cream and pour into pan; stir over med.
• heat until sauce thickens.
• Sprinkle with green onion.

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.

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.

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.

CHICKEN WITH TOMATOES AND TARRAGON

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.