Popover Chicken Tarragon Food

POPOVER CHICKEN TARRAGON

Steps:

• Brown chicken pieces in the 2 T. oil; season with a little salt and pepper.
• Place chicken pieces in a well greased 13x9 baking dish.
• In mixing bowl beat eggs; blend in the 1 1/2 cups milk and the 1 T. oil.
• Stir together flour, slat, and tarragon.
• Add to egg mixture; beat till smooth.
• Pour over chicken.
• Bake, uncovered, at 350 till done, 55 to 60 minutes.
• Meanwhile, in saucepan stir together soup, the 1/3 cup milk, mushrooms and parsley.
• Heat through, stirring occasionally.
• Pass the sauce with chicken.

POPOVER CHICKEN TARRAGON

Steps:

• Brown chicken in 2 Tbsp. cooking oil about 15 minutes, turning often. Season chicken lightly with salt and pepper. Place chicken in a well-greased 13x9 inch baking dish.
• In a mixing bowl, beat eggs; add milk and 1 Tbsp. cooking oil. Stir together flour, tarragon, and 1/2 tsp. salt. Add to egg mixture. Beat with mixer till smooth. Pour egg mixture over browned chicken in dish.
• Bake at 350 degrees F for 55-60 minutes.

CHICKEN BREASTS TARRAGON

Steps:

• Bone chicken breasts and remove skin; cut breast in half. In 6-quart Dutch oven, heat oil and 2 Tablespoons butter. Add chicken breasts (half at a time, enough to cover bottom of pan); sauté, turning on all sides, until brown. Remove chicken as it browns. Brown rest of chicken.
• To drippings in Dutch oven, add shallot and carrot; sauté, stirring, 5 minutes, or until golden. Return chicken to Dutch oven; heat. When hot, slightly heat Cognac in ladle, and ignite. Add white wine, the chopped tarragon (or 2 teaspoons dried tarragon if you don't have fresh) and chervil (1/2 teaspoon dried chervil), salt and pepper.
• Bring to boiling; reduce heat, and simmer gently, covered, 30 minutes. Remove chicken to heated serving platter; keep warm. Strain the drippings that is in the Dutch oven; return drippings to Dutch oven. In small bowl, combine cream, egg yolk and flour; mix well with wire whisk.
• Stir into drippings in Dutch oven; bring just to boiling, stirring. Add more wine if sauce seems too thick. Meanwhile, sauté mushrooms in hot butter 5 minutes, until tender. Spoon sauce over chicken. Garnish with tarragon and mushrooms. Serves 8.
• McCall's Cooking School.

STOVETOP TARRAGON CHICKEN

Steps:

• Sprinkle chicken with paprika. In a Dutch oven, heat oil over medium heat. Cook chicken until lightly browned, about 2 minutes on each side; remove from pan., Add carrots and mushrooms to same pan; cook, covered, until carrots are crisp-tender, 6-8 minutes, stirring occasionally. , In a small bowl, mix soup, tarragon and lemon juice until blended; pour over vegetables. Return chicken to pan. Bring to a boil; reduce heat to low. Cook, covered, 8 minutes. Top with zucchini; cook, covered, until a thermometer inserted in chicken reads 165° and vegetables are tender, 6-8 minutes longer.

BAKED CHICKEN TARRAGON

Steps:

• Combine all ingredients except for chicken.
• Pour mixture over chicken and let marinate in refrigerator for several hours.
• Bake chicken at 350F for 1 hour.