TARRAGON CHICKEN RECIPE RECIPES
TARRAGON CHICKEN RECIPE | NIGELLA LAWSON | FOOD NETWORK
This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey cutlet in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Tender chicken (it's the poaching early on that sees to this), aromatically fresh and insistently herbal tarragon, a generous splosh of vermouth, all rounded off by rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro of fond memory or happy imaginings. If you can't get fresh tarragon, do not despair: just double the freeze-dried tarragon at the start and add some freshly chopped parsley at the end. And I can assure you it would be worth your while considering a teaspoon of tarragon mustard, too, along with the cream. About which, please don't wimp out on me: this is old-fashioned cooking which cannot be proscribed by new-age dietary concerns. But, if you insist, halve the cream, and add another 2 tablespoons of vermouth when you're pouring the rest in after the chicken's had its first 5 minutes cooking. Eat with a tumbled mixture of French or green beans and asparagus tips along with steamed baby white-skinned potatoes or, hard to beat for me, some white basmati rice forked through with a soupcon of butter and freshly ground white pepper.
Provided by Nigella Lawson : Food Network
Total Time 28 minutes
Prep Time 10 minutes
Cook Time 18 minutes
Yield 2 servings
Number Of Ingredients 9
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.
TARRAGON CHICKEN RECIPE - NYT COOKING
I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.
Provided by Nigella Lawson
Total Time 1 hours
Yield 4 servings
Number Of Ingredients 5
Steps:
- Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.
- Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.
- Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.
Nutrition Facts : @context http//schema.org, Calories 845, UnsaturatedFatContent 48 grams, CarbohydrateContent 5 grams, FatContent 68 grams, FiberContent 1 gram, ProteinContent 52 grams, SaturatedFatContent 16 grams, SodiumContent 1037 milligrams, SugarContent 0 grams, TransFatContent 0 grams
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FRENCH CHICKEN TARRAGON RECIPE RECIPE | EPICURIOUS
Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.
From epicurious.com
Reviews 3.9
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Reviews 3.9
- Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.
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CHICKEN WITH TARRAGON SAUCE RECIPE: HOW TO MAKE IT
This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sautéed fresh green beans. —Cher Schwartz, Ellisville, Missouri
From tasteofhome.com
Reviews 4.9
Total Time 30 minutes
Category Dinner
Calories 370 calories per serving
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Reviews 4.9
Total Time 30 minutes
Category Dinner
Calories 370 calories per serving
- 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.
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CHICKEN-TARRAGON POT PIE RECIPE - NYT COOKING
This recipe, which is adapted from “Julia and Jacques at Home” by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well). It is rich, but packed with vegetables. You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
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Reviews 5
Total Time 1 hours 30 minutes
Calories 656 per serving
- Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.
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Total Time 55 minutes
Category Dinner, Main course, Supper
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Total Time 55 minutes
Category Dinner, Main course, Supper
Calories 564 calories per serving
- Heat the grill to high. Heat the mashed potato following pack instructions, then spoon on top of the chicken filling in the casserole dish. Smooth and swirl the potato over right to the edges, drizzle with a little olive oil and put under the grill for 8-10 mins or until the top is golden and bubbling.
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CREAMY TARRAGON CHICKEN CASSEROLE RECIPE | DELICIOUS. M…
How to make life easier with one simple recipe? Whip up a huge chicken casserole, then freeze half (or the whole pot) to enjoy another day. For something slightly different, take a look at this chicken casserole with tarragon dumplings or these chicken supremes with a wild mushroom and tarragon sauce.
From deliciousmagazine.co.uk
Reviews 3.2
Total Time 1 hours 30 minutes
Calories 336kcals per serving
From deliciousmagazine.co.uk
Reviews 3.2
Total Time 1 hours 30 minutes
Calories 336kcals per serving
- Remove from the oven, then stir in the crème fraîche and most of the tarragon. Adjust the seasoning and serve sprinkled with the remaining tarragon and cracked black pepper.
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- Remove the lid and simmer until the sauce has thickened a bit (about another 10 minutes or so). Take the pan off the heat, remove the tarragon sprigs and add the peas – leave for 5-10 minutes to cook in the residual heat and cool it down enough so you can add the crème fraîche without it curdling. Stir in the chopped tarragon, check the seasoning and add more salt and pepper if necessary. Serve with greens and rice or potatoes.
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MUSHROOM & TARRAGON PâTé RECIPE | BBC GOOD FOOD
This low-fat, easy pâté is a perfect vegetarian starter
From bbcgoodfood.com
Total Time 35 minutes
Category Buffet, Dinner, Starter, Supper
Cuisine French
Calories 137 calories per serving
From bbcgoodfood.com
Total Time 35 minutes
Category Buffet, Dinner, Starter, Supper
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Calories 137 calories per serving
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