Slow Cooker Chicken And Veggies With Lemon Tarragon Mayonnaise Food

SLOW-ROASTED CHICKEN WITH VEGETABLES

Steps:

• Place carrots, celery and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken., Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours., Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.

CREAMY SLOW-COOKER TARRAGON CHICKEN

Steps:

• Season chicken evenly with black pepper and ¾ teaspoon of the salt. Heat oil in a large nonstick skillet over medium-high, and add chicken. Cook, turning once, until golden brown, about 3 minutes per side; remove from heat.
• Stir together carrots, onion, garlic, chicken broth, lemon juice, cayenne pepper, and remaining ½ teaspoon salt in a 6-quart slow cooker. Place chicken on top in an even layer. Cover and cook on LOW for 3 hours. Remove chicken and carrots; set aside.
• Whisk together warmed cream and cornstarch in a small bowl until smooth. Add cream mixture to slow cooker, stirring until combined. Place chicken and carrots in even layer on top of vegetable mixture. Cover and cook on HIGH until chicken is very tender and sauce is thickened, 30 to 45 minutes more, stirring in peas and tarragon during last 15 minutes of cooking. Serve over rice or egg noodles. Garnish with tarragon.

SLOW COOKER CHICKEN AND VEGGIES WITH LEMON TARRAGON MAYONNAISE

Steps:

• Chicken and Veggies:
• Thoroughly wash the chicken inside and out, taking especial care to clean out clumps of blood in the cavities
• Reserve the giblets for another use
• If you can get the feet, clean them and add them to the pot; they add a wonderful richness to the broth
• Put the cheesecloth bundle into the cavity along with some of the garlic
• Scatter the slices of one of the carrots on the bottom of the slow cooker and put the chicken on top of it
• Put the rest of the ingredients around the pot
• Add enough water and/or dry white wine to come halfway up the sides of the pot
• Cover tightly and cook on high for at least 4 hours or medium for at least 6 hours, depending on the size of your chicken
• Meanwhile, make the lemon tarragon mayonnaise
• Lemon Tarragon Mayonnaise:
• Be sure to use French tarragon and not any other kind
• You really will notice the difference in flavor
• Place all the ingredients except the oil in a blender or food processor and whiz until smooth
• Start adding the oil a drop at a time, allowing it to emulsify
• After you have added a good soupspoonful of oil to the mixture, you can start adding it in a thin stream
• Keep adding the oil until the mayonnaise thickens enough to make a slurping noise (if using a blender, this sound does not happen in a food processor)
• Taste and adjust seasoning
• Chill until ready to use
• When the chicken is tender and done, remove it from the slow cooker and Let it rest at least 15 minutes
• If you plan to chill it, do so
• Remove the vegetables and let them cook to the extent you want, or keep warm
• Take the cheesecloth out of the cavity of the chicken and squeeze it Into the soup to get all the flavor out of ut
• Defat the broth
• Cook some super fine egg noodles to add to the soup
• Use some of the broth the braise the escarole
• Remove the chicken from the bones when it is at the temperature you want and arrange it with the vegetables on a large platter
• Depending on the size of you platter, you can also put the escarole there or on a separate one
• Nap with the lemon tarragon mayonnaise and serve the rest of the mayonnaise on the side

TARRAGON CHICKEN WITH LEMON

Steps:

• Preheat the oven to 375 degrees F.
• Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.
• Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.
• In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.
• Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.

POACHED CHICKEN WITH LEMON & TARRAGON SAUCE

Steps:

• Put the wine, vegetables, herb sprigs, bay leaves, bacon, peppercorns and stock powder or cubes in a large pan. Bring to the boil, then simmer for 10 mins.
• Remove any excess fat from the chicken and push it into the liquor.
• Return the liquor to the boil, then turn heat down. Cover and cook for 11⁄4 hrs until chicken legs feel tender when pierced. Remove from heat, stand for 15 mins, then lift onto a plate. Strain the liquor into a bowl and pour 500ml into a pan. Boil to reduce by half.
• Pull and cut the bird into neat portions, discarding skin, wing tips and backbone. Put on a plate and cover.
• Beat together the yolks, cream and tarragon in a jug. Ladle in a quarter of the liquor, mix, then pour back into the stock and turn the heat down. Mix the cornflour with a little water and add. With a wooden spoon, stir for 3-5 mins until it begins to thicken.6 Remove from the heat, then stir in lemon juice to taste. Pour some sauce over the chicken and put the rest in a jug. Serve with boiled long grain rice.

SLOW-COOKER DIJON CHICKEN WITH BARLEY AND MUSHROOMS

Steps:

• In a 6- to 8-quart slow cooker, combine the barley, mushrooms, chicken, chicken broth, lemon juice, white wine, garlic, thyme, salt, onion powder, red-pepper flakes and several generous grinds of black pepper. Stir to combine, then cook for 3 hours on high.
• At first it will seem like there is too much liquid, but the dish will thicken as it cools, and as you stir. Stir in the frozen peas and let them heat through, about 2 minutes.
• In a small bowl, stir together the crème fraîche and mustard, then fold it into the barley mixture. The chicken thighs should be falling apart; break them into coarse chunks with a spatula. Taste and add more mustard for a stronger flavor, if desired. Stir in the chopped tarragon and serve. Pass Parmesan at the table for topping.

CREAMY TARRAGON CHICKEN

Steps:

• In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until chicken juices run clear, 6-7 hours. , Stir vegetables and cream into the slow cooker. Cover and cook until vegetables are heated through, about 15 minutes longer. Meanwhile, cook orzo according to package directions. Serve with chicken and vegetables.

CROCK POT LEMON TARRAGON CHICKEN

Steps:

• Put chicken in crockpot and add garlic, tarragon and white wine.
• Mince lemon rind and add to crock pot.
• Cook on low 5-6 hrs or high 2-3 depending on the thickness of your breasts.
• shred the chicken.
• microwave the cream cheese until it's soften.
• add cream cheese to soup mix well add to shredded chicken in crock pot.
• Cook pasta to desired doneness and toss with sauce.

TARRAGON ROAST CHICKEN WITH SUMMER GREENS

Steps:

• Heat the oven to 190C/170C fan/gas 5. Finely grate the zest and squeeze the juice from the lemon, then set aside, keeping them separate from each other. Put the squeezed-out lemon and the tarragon sprig in the chicken cavity. Tip the potatoes into a large roasting tin and toss with the oil and a grinding of black pepper. Sit the chicken in the middle, but not on top of the potatoes and roast for 1¼-1½ hrs until the chicken is cooked but still moist, and the potatoes are tender and golden. Remove the tin from the oven, pour off any juices into a jug and set aside. Toss the lemon zest through the potatoes and leave the chicken to rest, covered, while you cook the greens.
• Pour 150ml water into a pan and add the bouillon. Drop in the leeks, cover and cook for 2 mins, then add the asparagus and peas. Cover again and cook for 2 mins more. Finally, stir through the spinach to wilt it. Pour the roasting juices into the veg with 2 tbsp lemon juice, the yogurt and tarragon leaves, and stir well. If you're following our Healthy Diet Plan, serve half the veg with the meat from a skinless chicken leg and breast. Eat the other breast and leg with the remaining veg on another day. Will keep for up to three days, covered, in the fridge. To serve, reheat on plates in the microwave. Reserve any meat left on the carcass for our healthy quinoa salad.

MARINATED CHICKEN IN A LEMON AND TARRAGON DRESSING

Steps:

• Preheat the oven to 350*F.
• Arrange the chicken breasts, skin side up, in a deep ovenproof dish that is not too large, so that they remain closely packed.
• Brush the skins wih olive oil.
• Pour in enough vegetable stock to cover partially but not submerge them.
• Bake in the oven for 30 to 35 minutes, then remove and allow to cool in the stock before refrigerating.
• To make the dressing: combine the lemon rind and uuice with the vinegar, then add the garlic, mustard, sugar and oil.
• Season with salt and pepper, mix well and then add the chopped tarragon leaves.
• Lift the chicken breasts from the stock and remove the skins.
• Slice the meat diagonally or shred with a fork.
• Place the pieces in a bowl, pour over the dressing and marinate in teh refrigerator until serving time.
• To serve, arrange the chicken pieces in a shallow serving dish and scatter with olives, tarragon leaves and grated lemon rind.

LEMON TARRAGON CHICKEN

Steps:

• Prepare sauce by adding the following to food processor: 2 strips lemon peel (remove with vegetable peeler or zester) and juice of lemon (2 TBSP), garlic, parsley, green onions, tarragon, wine, cornstarch, and sugar. Process 20 seconds until well blended.
• Season both sides of chicken with salt and pepper. Preheat large sauté pan on medium-high 2-3 minutes.
• Place oil in pan; swirl to coat. Add chicken, and cook 2-3 minutes on each side.
• Pulse sauce one more time, then pour over chicken. Cover, reduce heat to medium low, and simmer 6-8 minutes, turning occasionally, until internal temp reaches 170°F.
• Serve sauce over chicken.