Spanish Tarragon Chicken Food

TARRAGON CHICKEN

Steps:

• Melt the butter with the oil in a large skillet over quite high heat. Sprinkle the chicken pieces with salt and pepper and fry in batches until well browned, about 5 minutes per side.
• Put all the chicken back in the pan, add the chicken stock and reduce the heat to medium. Cover and cook until tender, about 30 minutes. Remove the chicken to a plate and keep warm. Reduce any leftover juices until sticky. Add the wine and the shallots and reduce to a thickish sauce, about 5 minutes. Add the creme fraiche and half the tarragon. Boil down again to sauce consistency, 3 to 5 minutes.
• Season the sauce with salt, pepper and lemon juice. Put back the chicken pieces, turning to coat, then transfer to a platter. Pour the sauce over, scatter over the remaining tarragon and serve.

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.

SPANISH TARRAGON CHICKEN

Steps:

• Rub oil all over the chicken. Place into a casserole dish. Place uncovered into a preheated (180 degrees c) oven.
• Bake for 30 minutes.
• Add the ham, onion, celery, carrots, stock and tarragon. Cover and continue to bake for 1 hour.
• Remove from oven, strain the broth (keep broth) and carve chicken.
• Return the chicken to the casserole dish and reserve warm with the vegetables.
• Heat the butter in a saucepan; stir in the flour and pour in 2 cups of the strained broth. Simmer until sauce thickens; pour over chicken and vegetables. Serve in the casserole dish.

TARRAGON CHICKEN

Steps:

• Melt the butter with the oil in a large skillet over quite high heat. Season the chicken pieces and fry in batches until well browned, about 5 minutes per side.
• Put all the chicken back in the pan, add chicken stock and reduce the heat to medium. Cover and cook until tender, about 30 minutes. Remove the chicken to a plate and keep warm and reduce any leftover juices until sticky. Add the shallot and wine and reduce to a thickish sauce, about 5 minutes. Add the creme fraiche and 1/2 the tarragon. Boil down again to sauce consistency, 3 to 5 minutes.
• Season the sauce with salt, pepper, and lemon juice. Put back the chicken pieces, turning to coat, then transfer to a platter. Pour the sauce over, scatter over the remaining tarragon, and serve.

CHICKEN TARRAGON

Steps:

• Pound the chicken to even thickness. Sprinkle chicken with salt and pepper and dredge in the flour. Reserve flour. In a large skillet, heat 3 tablespoons butter, add chicken and brown on both sides. Transfer to heated platter. Add shallots to skillet and saute briefly. Add wine. Cook until nearly evaporated. Add reserved flour, stir, and cook 3 minutes. Sprinkle with tarragon and add chicken broth. Return chicken to pan and simmer 10 minutes. Transfer to heated platter and keep hot. Add 1 tablespoon each butter and cream to pan, heat and pour over chicken.

SPANISH GRILLED CHICKEN BREASTS

Steps:

• To make the marinade: In a medium bowl, whisk all ingredients except the chicken.
• Place the chicken breasts in a large, resealable bag, and pour in the marinade. Press the air out of the bag and seal tightly. Turn it several times to distribute the marinade and place it in a bowl and refrigerate for 3 - 4 hours.
• Remove the chicken from the bag and reserve the marinade. Pour the marinade in a small saucepan, bring to a boil, and boil for 1 full minute.
• Grill the chicken, skin side down first, and turning (once) and basting with the marinade, over direct medium heat until the meat is firm to the touch and no longer pink in the center, or until it has reached an internal temperature of 165 degrees F. This should take a total of approximately 8 - 12 minutes.

CITRUS TARRAGON CHICKEN

Steps:

• Salt and pepper chicken to taste.
• Combine first 6 ingredients and mix well.
• Pour mixtrue over chicken, cover and marinate in refrigerator 2 hours or overnight.
• Drain chicken and discard marinade.
• Grill (or broil) chicken until fully cooked.
• Preparation time does not include marinate time.

TARRAGON CHICKEN A LA PEPIN

Steps:

• Boil potatoes for 30 minutes (they do not have to be cooked through, they will finished in the oven); set aside to cool, then when cool enough to handle, peel and slice into 1/2-inch thick rounds.
• Meanwhile, in a large skillet over high heat, brown chicken in oil and butter on both sides well; season liberally with salt and pepper and set aside (these also will not be cooked through, but finished in the oven).
• Lower heat to medium-low and toss the garlic cloves into skillet and let cook, stirring occasionally so as not to burn, for 1 to 2 minutes; stir in wine to deglaze pan, stirring all the browned bits from the chicken that stuck to the bottom of the pan, and let reduce by half, about 5 minutes.
• Stir in chicken broth and tarragon; turn off heat and let stand while you assemble the dish.
• Preheat oven to 350°F; butter a 2-quart covered baking dish or casserole.
• Layer half the onions in a single layer in the bottom of your casserole; top with half the potatoes.
• Lay browned chicken on top of the potatoes, then a second layer with the rest of the onions, topped with the remainder of the potatoes.
• Pour broth over everything, cover and place in oven until chicken is cooked through to 165°F on an instant read meat thermometer, about 30 to 45 minutes depending on how cool you let all the ingredients get before assembly.
• NOTE: This step is optional, but you can run the dish under the broiler to brown the potatoes a bit (makes for a more attractive dish). Also a drizzle of heavy cream and/or a squirt of fresh lemon juice may be a welcome addition.

CHICKEN WITH TARRAGON SAUCE

Steps:

• Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper., In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm., Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.