TARRAGON IN SPANISH RECIPES
SPANISH TARRAGON CHICKEN RECIPE - FOOD.COM
My next door neighbour gave me this recipe and I will be making it tonight. She swears it's the best and her family loves it.
Total Time 1 hours 50 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 389.8, FatContent 24.4, SaturatedFatContent 8.1, CholesterolContent 107.5, SodiumContent 786, CarbohydrateContent 11.5, FiberContent 1.7, SugarContent 4.2, ProteinContent 29.9
TARRAGON STUFFING RECIPE | ALLRECIPES
A light and tangy stuffing. This recipe makes enough to stuff one 14 pound turkey with leftovers to bake on the side. Originally submitted to ThanksgivingRecipe.com.
Provided by Erika Michael
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Total Time 1 hours 35 minutes
Prep Time 15 minutes
Cook Time 1 hours 20 minutes
Yield 12 cups
Number Of Ingredients 8
Steps:
- Melt the butter with the minced scallions. Combine the melted butter with the bread crumbs, tarragon, parsley, salt and ground pepper. Add sherry or giblet stock to desired moistness (2 cups is usually plenty).
- Pack stuffing into bird's cavity. Remove stuffing promptly once bird is cooked. Alternately you can bake the stuffing in a large casserole dish at 350 degrees F (175 degrees C) for 1 hour 20 minutes.
Nutrition Facts : Calories 302.5 calories, CarbohydrateContent 36.3 g, CholesterolContent 30.5 mg, FatContent 13.9 g, FiberContent 2.3 g, ProteinContent 6.4 g, SaturatedFatContent 7.8 g, SodiumContent 646.6 mg, SugarContent 3.1 g
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TARRAGON STUFFING RECIPE | ALLRECIPES
A light and tangy stuffing. This recipe makes enough to stuff one 14 pound turkey with leftovers to bake on the side. Originally submitted to ThanksgivingRecipe.com.
From allrecipes.com
Reviews 4.5
Total Time 1 hours 35 minutes
Category Side Dish, Stuffing and Dressing Recipes, Vegetarian Stuffing and Dressing Recipes
Calories 302.5 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 1 hours 35 minutes
Category Side Dish, Stuffing and Dressing Recipes, Vegetarian Stuffing and Dressing Recipes
Calories 302.5 calories per serving
- Pack stuffing into bird's cavity. Remove stuffing promptly once bird is cooked. Alternately you can bake the stuffing in a large casserole dish at 350 degrees F (175 degrees C) for 1 hour 20 minutes.
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From bbcgoodfood.com
Total Time 2 hours 40 minutes
Category Dinner, Main course
Cuisine British
Calories 530 calories per serving
From bbcgoodfood.com
Total Time 2 hours 40 minutes
Category Dinner, Main course
Cuisine British
Calories 530 calories per serving
- 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.
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This tarragon chicken is super juicy and tender—and ready in 30 minutes, making it an ideal weeknight meal! Tarragon pairs well with chicken and this dish highlights its slightly bittersweet anise flavor and aroma. It has a distinct, elegant flavor. The secret to tender and juicy chicken in this recipe lies in briefly poaching the chicken. Olive oil, garlic, shallots and tarragon make up the basic sauce for the chicken as it first sears in the hot pan. Then, cooking the breasts the rest of the way in a bit of chicken stock makes every bite mouth-watering. Serve with a squeeze of fresh lemon.
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Reviews 5.0
Total Time 30 minutes
- Heat a Dutch oven or pot over medium heat with half the olive oil. sauté the garlic and shallots until lightly browned, 5 to 6 minutes; add the tarragon and sauté for an additional 2 minutes. Lower the heat to medium/low, and add the remaining olive oil and the chicken breasts. Season to taste with salt and freshly ground black pepper. Cook for 3-5 minutes on each side, until browned. Increase the heat to high and add in the stock. When it starts to simmer, lower the heat to low and cover for 10 minutes, flipping the chicken halfway through. Serve immediately with freshly squeezed lemon juice.
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