CHICKEN TARRAGON
This easy-to-fix entree combines moist chicken breasts with zucchini, carrots and mushrooms. "I love tarragon, so I make this dish often," says Ruth Peterson of Jenison, Michigan.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with paprika. In a large skillet, brown chicken in 2 teaspoons butter. Place the vegetables in a greased 13-in. x 9-in. baking dish. Top with chicken. , Melt the remaining butter; stir in the tarragon, lemon juice, salt and pepper. Pour over chicken and vegetables. Cover and bake at 350° for 30-35 minutes or until chicken juices run clear and vegetables are tender.
Nutrition Facts : Calories 300 calories, Fat 18g fat (10g saturated fat), Cholesterol 103mg cholesterol, Sodium 525mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.
CHICKEN WITH TARRAGON SAUCE
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 370 calories, Fat 26g fat (14g saturated fat), Cholesterol 137mg cholesterol, Sodium 547mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.
BACON ROASTED CHICKEN
My family loves this chicken! It is always so tender and moist and is a perfect Sunday dinner. The bacon helps to 'baste' the chicken while it cooks. Recipe can be adjusted to any size whole chicken.
Provided by RioChick
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
- Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
- Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.
Nutrition Facts : Calories 495.4 calories, Carbohydrate 2.4 g, Cholesterol 153.1 mg, Fat 32 g, Fiber 0.7 g, Protein 46.6 g, SaturatedFat 10.6 g, Sodium 713.3 mg, Sugar 1 g
TARRAGON CHICKEN WRAPPED WITH BACON
Make and share this Tarragon Chicken Wrapped With Bacon recipe from Food.com.
Provided by SharleneW
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 425°.
- Season chicken with salt, pepper and tarragon.
- Wrap a slice of bacon around each piece of chicken and place in one layer in baking dish.
- Cook for 15 minutes at 425° then reduce heat to 375°.
- Continue cooking until juices run clear when you pierce chicken with a fork (about 35 minutes). Variations: For a change of pace, try other herbs such as sage, rosemary or thyme.
CHICKEN WITH BACON TARRAGON
Chicken breasts with a creamy tarragon and bacon creme fraiche sauce. Lovely for dinner parties or an everyday meal.
Provided by sarahlou0605
Time 35m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven to 200C/fan 180C
- Season the chicken breasts with salt and pepper. Melt the butter in a large frying pan and add chicken breasts, skin side down.
- Cook the skin side of the breasts until the skin is nice and crispy and golden brown. Turn over to seal the other side of the chicken breast (for about 2-3mins.) Once the chicken is sealed on all sides, transfer to a shallow roasting tin/dish and cover tightly with foil. Cook the chicken in the oven for 20-25 mins. Slice into each breast to check they are cooked through and then transfer to a warm plate and cover with foil to rest whilst you make the sauce.
- For the sauce, dry fry the bacon or pancetta in a medium sized saucepan until crispy. Add the chicken stock and boil to reduce by half. Add the Creme Fraiche and the chopped tarragon and check for seasoning (you may only need pepper due to the saltiness of the bacon/pancetta, so check before adding any extra salt.) Add the lemon juice and stir through.
- Slice the chicken breasts and arrange on a plate and drizzle the sauce over the meat, and any extra can be served in a jug on the table.
- I served this on a bed of sliced Savoy cabbage, cooked with butter and sliced onions, and roasted new potatoes on the side.
TARRAGON CHICKEN
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
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.
TARRAGON CHICKEN WITH LEMON
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 256 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 3 grams, Protein 35 grams
CHOPPED TARRAGON, BACON & CHICKEN SALAD
Use up leftover roast chicken in this green salad with peas, celery and avocado, herbs and a mustard dressing
Provided by Jennifer Joyce
Categories Lunch, Main course
Time 20m
Number Of Ingredients 11
Steps:
- Heat a non-stick frying pan over a medium-high heat until very hot. Add the bacon and cook until golden and crisp. Remove and drain on kitchen paper until it's crisp enough to crumble easily.
- To make the dressing, mix all the ingredients with a pinch of sea salt in a bowl. Blanch the peas in boiling salted water for 30 secs. Drain, running under cold water for a few mins, and set aside.
- Put the avocado, chicken, celery slices and leaves, tarragon, spring onions, peas, and bacon in a large bowl. Pour over the dressing and gently toss to combine.
Nutrition Facts : Calories 358 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium
CHICKEN WITH TARRAGON, GARLIC & OLIVES
Make and share this Chicken With Tarragon, Garlic & Olives recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the chicken with plenty of ground black pepper, and salt if you want.
- Heat the butter in a sauté pan and brown the chicken over a medium heat. Remove the chicken from the pan, then add the bacon with the garlic and cook gently for about 2 mins until just golden.
- Turn up the heat, add the lemon zest and white wine, then simmer rapidly for a few minutes
- Reduce the heat, add the stock, olives and half the tarragon.
- Return the chicken to the pan and simmer gently for about 30 mins until the chicken is cooked through and tender, and the wine stock has reduced.
- Garnish with extra tarragon and serve with new potatoes and plenty of fresh bread to mop up the delicious pan juices.
ROAST CHICKEN WITH TARRAGON
Provided by Barbara Kafka
Categories dinner, roasts, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Remove fat from the crop and cavity of the chicken. Remove the neck, gizzards and liver and freeze for another use.
- Squeeze half the lemon all over the skin of the chicken. Season the skin with salt and pepper. Stuff the cavity with the remaining half lemon, garlic and 1 bunch whole tarragon.
- Put the chicken in a roasting pan, breast side up, and roast 45 minutes to 1 hour, or until the juices run clear. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
- When chicken is done, tilt it over the roasting pan to let the cavity juices run into the pan. Remove the chicken to a platter. Pour off the fat from the roasting pan.
- Put the pan on top of the stove. Add the wine and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Stir in tarragon leaves. Let simmer 5 minutes once the pan is thoroughly deglazed. Serve the pan juices over the chicken or pass it separately in a sauce boat.
Nutrition Facts : @context http, Calories 897, UnsaturatedFat 37 grams, Carbohydrate 10 grams, Fat 59 grams, Fiber 2 grams, Protein 75 grams, SaturatedFat 17 grams, Sodium 1454 milligrams, Sugar 1 gram, TransFat 0 grams
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