CREAMY FRENCH CHICKEN TARRAGON
Chicken, fresh tarragon, cream and white wine are no strangers to a French kitchen - and they all come together wonderfully in this classic French-bistro fare. This creamy French Chicken Tarragon, known as "Poulet à l'Estragon", is a simple one-pan recipe that's both comforting and fresh tasting. Chicken thighs are first browned and braised in white wine for tenderness. Cream is then added for extra richness. But it's really fresh tarragon, a staple herb in French cooking with assertive aniseed-like notes, that gives the distinctive flavor to this unique dish. ...
Provided by Audrey
Categories Entrées
Time 40m
Yield 4-6 people
Number Of Ingredients 1
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.
Nutrition Facts : Calories 200, Fat 20 grams
POULET A LA CATALANE
Provided by Food Network
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Saute the chicken pieces in olive oil in the pot until they are golden brown. Add the duck breast and saute another few minutes. Remove and reserve on a plate.
- Brown the onions and garlic in the chicken drippings. Remove from the heat and reserve.
- Fry the bacon in another pan. *Cooks note: don't use any oil as there is enough fat in the bacon. When the bacon is crisp and the fat is rendered, combine with chicken and duck breast and set aside.
- Mix the peeled tomatoes with the tomato concentrate and puree. Heat them in another casserole until they turn slightly golden. Add 1 1/2 tablespoons of the flour to thicken. Add the onions and garlic to the tomato mixture. Add the chicken, bacon, and duck and cover with 2 1/4 cups of water. Add salt and freshly ground black pepper. Bring to a slow simmer and cook for 40 minutes. Add 3 slices of blanched orange to casserole and leave for 15 minutes to allow the orange aromas to permeate the chicken. Then remove them and reserve for garnish.
POULET BASQUAISE
Steps:
- Remove wings from chicken, cut chicken into 4 pieces, 2 legs and 2 half breasts. Dry meat thoroughly. Place 1/4-cup olive oil into a pan on the heat, add the chicken - skin side down and brown on both sides. Brown the sausage pieces on all sides In a separate pan place 2 tablespoons of olive oil - add the garlic and then the capsicum. Add 2 tomatoes and allow the vegetables to sweat together. Add the mushrooms to the chicken and the sausage. Moisten with 1/2-cup dry white wine and then add vegetable mixture. Simmer 25 minutes. Remove chicken pieces to a heated serving dish and keep warm. Add 2 tomatoes to the sauce. Raise the heat under the pan, bring to the boil and reduce sauce. Add the parsley and 1/4 cup white wine. Reduce for 2 minutes. Coat chicken with half of the sauce. Place the boiled rice on a separate dish, make a well in the center and fill with the rest of the warm sauce.
POULET A LA SAUCE TOMATE
Make and share this Poulet a La Sauce Tomate recipe from Food.com.
Provided by - Carla -
Categories Whole Chicken
Time 2h10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Plunge the tomatoes in boiling water 2 to 3 minutes then place them under a cold water tap; remove skins.
- Dice the tomatoes and put aside.
- Cut the chicken into 4 quarters and season with salt and freshly ground black pepper.
- Brown the chicken pieces in the olive oil in a deep cast iron pot.
- Add the diced tomatoes, whole garlic cloves, vanilla pods and dry white wine.
- Simmer on a very low flame for 2 to 3 hours (the chicken should fall off the bone).
- Remove the chicken from the pot and arrange on a serving platter; cover with aluminum foil and keep warm.
- Crush the garlic cloves, discard the vanilla pods and reduce tomato sauce slightly.
- Add additional salt & freshly ground black pepper if needed.
- When your tomato sauce has reached desired consistency; cover the arranged chicken with the tomato sauce and serve immediately accomanied by potato rissoles or rice flavored with saffron.
Nutrition Facts : Calories 1240.6, Fat 96.3, SaturatedFat 19.5, Cholesterol 207, Sodium 219.1, Carbohydrate 18.8, Fiber 4.5, Sugar 10.8, Protein 54.9
GRATINEED CHICKEN IN CREAM SAUCE (POULET à LA FERMIERE)
Categories Chicken Onion Potato Broil Dinner Pea Carrot White Wine Winter Swiss Cheese Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Pat chicken dry and season with salt and pepper.
- Heat butter in a 12-inch ovenproof deep heavy sauté pan over moderately high heat until foam subsides, then brown chicken all over, in batches if necessary, 8 to 10 minutes. Transfer to a plate and cover. Pour off all but 1 tablespoon fat from pan.
- Tie parsley, thyme, and bay leaf in cheesecloth to make a bouquet garni, then add to pan with carrots and onions, stirring to coat with fat. Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes. Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 10 minutes. Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes.
- Preheat broiler.
- Discard bouquet garni. Stir in crème fraîche, peas, and salt and pepper to taste, then turn chicken in sauce to coat. Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.
GRATINEED CHICKEN IN CREAM SAUCE (POULET A LA FERMIERE)
This is a recipe I found in the March, 2001 Collector's Edition of Gourmet Magazine, the Paris issue. This is a one dish meal that looks intriguing to me, however I have not as yet prepared it. I hope you enjoy it!
Provided by Bev I Am
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pat chicken dry and season with salt and pepper.
- Heat butter in a 12-inch ovenproof deep heavy sauté pan over moderately high heat until foam subsides, then brown chicken all over, in batches if necessary, 8 to 10 minutes.
- Transfer to a plate and cover.
- Pour off all but 1 tablespoon fat from pan.
- Tie parsley, thyme, and bay leaf in cheesecloth to make a bouquet garni, then add to pan with carrots and onions, stirring to coat with fat.
- Add wine and deglaze by boiling over high heat, stirring and scraping up brown bits, until liquid is reduced by half, about 3 minutes.
- Add broth and chicken, skin sides up, with any juices from plate, and simmer, covered, 10 minutes.
- Add potatoes and salt and pepper to taste and simmer, covered, until chicken is cooked through and potatoes are tender, about 15 minutes.
- Preheat broiler.
- Discard bouquet garni.
- Stir in crème fraîche, peas, and salt and pepper to taste, then turn chicken in sauce to coat.
- Sprinkle dish all over with Gruyère and broil 4 to 5 inches from heat until browned and sauce is bubbling, 3 to 4 minutes.
- Makes 4 servings.
Nutrition Facts : Calories 975.2, Fat 61.6, SaturatedFat 25.9, Cholesterol 283, Sodium 403.4, Carbohydrate 45.7, Fiber 7.6, Sugar 10.8, Protein 54.3
POULET à LA NORMANDE
This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken. The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor - it's literally playing with fire, so if you'd prefer not to do that, you can stay safe and get very similar results by pouring the liquor in off-heat, and gently simmering it to evaporate the alcohol.
Provided by Francis Lam
Categories main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pat the chicken very dry with paper towels, and season well with salt and pepper. Heat the fat in a large Dutch oven or deep skillet over medium-high until shimmering. Brown the chicken, in batches if necessary, skin side down until deep golden, 6 to 8 minutes, then flip, and sear the other side until golden, another 3 minutes.
- If flambéing: Make sure there is nothing flammable near or above your stove. Gently warm the Calvados in a saucepan over medium heat. When the chicken is well browned, protect your hand, and use a long kitchen match to light the liquor on fire, then carefully pour it into the chicken pan. The flame can shoot over 2 feet high, so be careful. Cook until the flame subsides. If not flambéing: Once the chicken is browned, turn off the heat, and add the Calvados. When the sizzling subsides, turn the heat on to medium low, bring the liquid to a simmer and cook for 4 minutes to evaporate the alcohol.
- Add the cider and onions, and bring to a boil over medium heat. Turn the heat down to a very gentle simmer. Quickly peel and core the apples, and cut them into 1 1/2-inch chunks, and place them on top of the chicken. Cover the pan, and cook, checking occasionally to ensure the liquid is maintaining a gentle simmer, not boiling, until the chicken is just cooked through, 35-40 minutes.
- Remove the chicken, onions and apples to a platter, and cover. Make a slurry with the cornstarch and 3 tablespoons of cold water. Stir this into the braising liquid, and bring to a simmer for 1 minute, until thickened. Stir in the crème fraîche, and season the sauce with salt to taste, replace the chicken, onions and apples in the sauce and serve with crusty bread and a salad.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 35 grams, Carbohydrate 37 grams, Fat 55 grams, Fiber 6 grams, Protein 52 grams, SaturatedFat 15 grams, Sodium 1765 milligrams, Sugar 21 grams, TransFat 0 grams
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