Tarragon Chicken With Vegetable Stuffing Food

FRENCH CHICKEN TARRAGON

Steps:

• Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
• Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
• Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
• Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
• Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.

TARRAGON CHICKEN WITH VEGETABLES

Steps:

• Heat 1 tablespoon oil in a large sauté pan over medium heat. Pat chicken dry and sprinkle with ¼ teaspoon each salt and pepper. Add the chicken to the pan and cook until lightly browned on both sides, 6 to 8 minutes total. Chicken doesn't need to be cooked through. Transfer to a clean plate.
• If necessary, add another tablespoon of oil to pan. Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring occasionally, until lightly browned, 4 to 6 minutes.
• Stir in onion and carrots; cook, stirring occasionally, until vegetables are starting to soften, about 4 minutes.
• Stir in garlic and tarragon; cook until fragrant, about 1 minute. Sprinkle the mixture with flour and cook, stirring, for 1 minute.
• Add broth slowly, increase heat to high and bring to a simmer. Adjust heat to maintain a low simmer. Return the chicken and any accumulated juices, cover and cook about 10 minutes.
• Uncover and cook 5 minutes more.
• Add peas and lemon juice to the pan and cook, uncovered, until the peas are heated through, about 2 minutes.
• Serve with prepared couscous.

TARRAGON CHICKEN WITH VEGETABLE STUFFING

Steps:

• Preheat oven to 350 degrees.
• Saute onion, zucchini, carrots and 1 clove garlic in 1 tablespoons Butter until vegetables are soft, but not browned.
• Stir in ½ tsp tarragon, 2 tsp lemon juice and lemon peel; add salt and pepper to taste and let cool.
• Season inside and outside of chicken with salt and pepper.
• Stuff chicken with vegetable mixture.
• Melt remaining 2 tablespoons Butter; add 1 garlic clove, 1 tsp tarragon and 2 Tbsp lemon juice.
• Roast chicken for 1 to 1-1/2 hours, basting frequently with butter mixture, until temperature in thickest part of breast reaches 170-175 degrees.
• Cover loosely with foil if skin browns too quickly.
• Let chicken rest 10-15 minutes before cutting and enjoy!

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.

TARRAGON CHICKEN

Steps:

• Heat the oil in a large frying pan over a medium-high heat.
• Take the chicken breasts and sprinkle the salt and pepper over both sides.
• Add the chicken breasts to the pan, and cook for about 3 minutes one side, until sealed and golden.
• Turn the chicken over and move them to one side of the pan.
• Add the onions and garlic, and cook for 3-4 minutes, stirring the onions often, until the onions are soft.
• Add in the white wine, and allow to simmer for 3-4 minutes, until the wine has nearly all evaporated.
• Add the chicken stock and dried or fresh tarragon, then pour in the cream.
• Stir together and bring to the boil.
• Simmer gently for 6-8 minutes, until the sauce has thickened, and the chicken is completely cooked through.
• Serve the chicken and sauce sprinkled with a little more fresh tarragon and black pepper.

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.

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 STUFFED WITH GOAT'S CHEESE & TARRAGON

Steps:

• Heat oven to 190C/170C fan/gas 5. Beat together the goat's cheese, lemon zest, chilli, tarragon and some seasoning. Cut a slit in the side of each chicken breast, ensuring that you don't pierce through the other side. Using your fingers, make a pocket and stuff the cheese mix inside. Season the chicken breasts, then wrap 2 slices of prosciutto around each, covering the pocket tightly.
• Put on a baking tray, drizzle with olive oil and cook for 18-20 mins until cooked through but still moist, and the juices run clear.

CHICKEN WITH VEGETABLES AND TARRAGON

Steps:

• Grate bell pepper, carrot and zucchini in food processor fitted with coarse shredder (or grate by hand). Season chicken breasts with salt and pepper. Heat olive oil in heavy large skillet over medium high heat. Add chicken breasts and sauté until golden and just cooked through, about 5 minutes per side. Transfer chicken breasts to plate; tent with foil. Add grated vegetables, chopped shallots and tarragon to same skillet and toss 1 minute. Add white wine and simmer 2 minutes. Season vegetables to taste with salt and pepper. Spoon over chicken and serve.

ROAST CHICKEN WITH LEEK, TARRAGON & GOAT'S CHEESE STUFFING

Steps:

• Chop the leeks and onion fairly finely: use the pulse button if chopping them in a food processor, so they don't turn to mush. Melt 25g/1oz butter in a large frying pan placed over a lowish heat and fry the vegetables gently for about 10 minutes, stirring frequently, until soft. Set the pan aside to cool.
• Strip off all the herb leaves and put them in a food processor with the remaining butter, the cheeses, breadcrumbs and the cooled vegetables. Season, then pulse until the mixture is a rough, sticky, dough-like mass.
• Preheat the oven to 200C/gas 6/fan 180C. Place the chicken with the large cavity facing towards you. Remove and discard any fat remaining inside the opening. Now gently separate the skin over the breast area from the flesh beneath: use the tip of a small knife to get going, then gently ease your fingers in between and work them to the far end on both sides of the breast bone.
• Without tearing the skin, push in dollops of stuffing, massaging them right down and over the flesh. (Put any leftover stuffing into the small neck cavity.) Pull the skin back into place and seal in the stuffing by stitching 2-3 wooden toothpicks through the edges of the opening, like a needle in a tapestry. You can make the stuffing up to 24 hours ahead, keeping it cling-filmed in the fridge.
• Put the chicken in a snug-fitting roasting tin, smear the skin with oil and season. Roast the chicken, breast-side up, for 30 minutes. Turn the chicken on its side, basting with any juices, and roast for a further 30 minutes, then roast for an equal period on the other side. Now turn the chicken breast-side up again, and continue to roast for 10-30 minutes, or until the juices run clear when a skewer is poked into the thickest part of the thigh.
• Leave the chicken to rest in the tin for 15-20 minutes, loosely draped with foil. To serve, first remove the toothpicks, then carve the chicken, spooning some of the soft stuffing onto each serving.