Chicken With Red Wine And Tarragon Recipes

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CHICKEN WITH TARRAGON AND WHITE WINE



Chicken with Tarragon and White Wine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1/4 cup vegetable oil
1 (4 1/2-pound) chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
Flour for dusting
1 1/2 cups (about 10 ounces) cipollini or pearl onions, trimmed and peeled
4 cloves garlic, halved
Kosher salt and freshly ground black pepper
1 cup white wine, such as Riesling
3 cups low-sodium chicken broth, plus 1/3 cup
1/2 cup chopped fresh tarragon leaves, plus 2 tablespoons
2 tablespoons all-purpose flour
2 tablespoons unsalted butter

Steps:

  • For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with salt and pepper, to taste, and dust with flour. Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes. Remove the chicken and set aside.
  • For the sauce: Heat the same pan used for the chicken over medium-high heat. Add the onions and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until softened, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 3 cups of chicken broth and 1/2 cup of tarragon and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 30 minutes total for the breasts and wings and 40 minutes total for the legs and thighs. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.
  • To finish the sauce: In a small bowl, mix together the remaining 1/3 cup chicken broth and flour. Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes. Stir in the butter and season with salt and pepper, to taste. Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of tarragon.

CHICKEN WITH TARRAGON VINEGAR SAUCE



Chicken with Tarragon Vinegar Sauce image

Categories     Chicken     Sauté     Low Carb     Mother's Day     Dinner     Vinegar     Spring     Healthy     Tarragon     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6

2 tablespoons (1/4 stick) butter
2 chicken breast halves with skin and bone
3 shallots, chopped
1/2 cup tarragon vinegar
1 cup canned low-salt chicken broth
1 1/2 tablespoons chopped fresh tarragon

Steps:

  • Melt butter in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, about 4 minutes per side. Transfer chicken to plate. Add shallots to skillet and sauté 30 seconds. Add vinegar; boil until reduced to glaze, about 2 minutes. Stir in broth. Return chicken, skin side up, to skillet. Reduce heat to medium-low, cover and simmer until cooked through, about 12 minutes. Using tongs, transfer chicken to 2 plates. Add tarragon to liquid in skillet. Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about 2 minutes. Spoon sauce over chicken.

CHICKEN BREASTS WITH TARRAGON, GRAPE, WINE SAUCE



Chicken Breasts With Tarragon, Grape, Wine Sauce image

Make and share this Chicken Breasts With Tarragon, Grape, Wine Sauce recipe from Food.com.

Provided by E.A.4957

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breast halves
3 teaspoons chopped fresh tarragon
3 tablespoons butter
1 shallot, chopped
2/3 cup small red seedless grapes
1/2 cup dry white wine
1/2 cup whipping cream
salt and pepper

Steps:

  • Place chicken breasts between wax paper and pound to even 1/2 inch thickness.
  • Peel off paper adnd sprinkle with 1 teaspoon of tarragon and salt and pepper to taste.
  • Melt butter in skillet over medium-high heat.
  • Add chicken and saute until brown and cooked through, about 4 minutes on each side.
  • Transfer to plate and keep warm.
  • Add shallot and remaining tarragon to drippings in skillet.
  • Saute over medium-high heat until shallot begins to soften, about 2 mintues.
  • Add grapes, wine and cream and bring to a boil until sauce thickens enough to coat spoon, about 5 minutes.
  • Spoon sauce over chicken and enjoy.

Nutrition Facts : Calories 588.6, Fat 41, SaturatedFat 25.1, Cholesterol 195.8, Sodium 228.9, Carbohydrate 15.9, Fiber 0.7, Sugar 8.9, Protein 29.9

ROAST CHICKEN WITH TARRAGON



Roast Chicken With Tarragon image

Provided by Barbara Kafka

Categories     dinner, roasts, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

1 5-pound chicken
1 lemon, halved
Kosher salt to taste
Freshly ground black pepper to taste
4 cloves garlic, smashed and peeled
2 bunches fresh tarragon ( 3/4 ounce each); stem one of the bunches and leave the other intact
1/2 cup dry white wine

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

ROAST TARRAGON CHICKEN RECIPE BY TASTY



Roast Tarragon Chicken Recipe by Tasty image

Here's what you need: butter, small sweet potatoes, celery, large sweet onions, small red sweet peppers, small yellow peppers, olive oil, red pepper flakes, garlic powder, fresh tarragon, whole chicken, salt, pepper, chicken stock, ground cayenne pepper

Provided by Bethany Edings

Yield 5 serving

Number Of Ingredients 15

¼ cup butter, divided
5 small sweet potatoes, peeled
4 stalks celery
2 large sweet onions
5 small red sweet peppers
5 small yellow peppers
2 tablespoons olive oil
1 tablespoon red pepper flakes
2 tablespoons garlic powder
3 tablespoons fresh tarragon, divided
1 whole chicken, 5 pounds (2 kilogram)
salt, to taste
pepper, to taste
1 cup chicken stock, unsalted
1 teaspoon ground cayenne pepper

Steps:

  • Using some of the butter, grease a large roasting pan well.
  • Then preheat oven to 375°F (190°C).
  • Roughly chop all vegetables (if you don't they might cook down too much or get mushy).
  • In large bowl combine all vegetables. Sprinkle with olive oil, pepper flakes, garlic powder, and 1 tablespoon tarragon. Set aside.
  • Pat chicken dry, making sure no innards are left in the chicken. Sprinkle 1 tablespoon tarragon inside of chicken along with a pinch of salt and pepper.
  • Carefully mix remaining butter and tarragon place it under the skin of the chicken on top of the breasts.
  • Place a small oven-safe grate or rack in bottom of roasting pan then pour in your mixed vegetables. Around it add ½ cup chicken stock.
  • Place chicken on top of rack so it sits above the vegetables and stock.
  • Cover with either lid or aluminum foil. Place in oven, adding ½ cup chicken stock as needed to keep the vegetables moist, but not drowned. Cook chicken for 2 hrs( cooking times vary on size of chicken and oven settings). Once chicken is close to being done, pull from oven and remove cover. Sprinkle with ground cayenne pepper and salt.
  • Place chicken back into oven to brown for 10-15 minutes.
  • Enjoy!

Nutrition Facts : Calories 1074 calories, Carbohydrate 98 grams, Fat 57 grams, Fiber 13 grams, Protein 42 grams, Sugar 38 grams

CHICKEN IN A TARRAGON VINEGAR SAUCE



Chicken in a Tarragon Vinegar Sauce image

I first had this at my aunt and uncle's house last summer. I'm not sure where they got it from, but it is the most amazing recipie. I've never been a big fan of tarragon, but this chicken is incredibly moist and delicious. I wasn't even that hungry and I finished off my entire plate. The key is to use fresh tarragon. This is a great light dish and can easily be doubled. Also, a little big of regular onion can be subsituted if you don't have shallots. I recommend serving this with roasted red-skinned potatoes and fresh green beans.

Provided by Brinn

Categories     Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

2 tablespoons butter
2 chicken breast halves (with skin and bone)
3 shallots, chopped
1/2 cup tarragon vinegar
1 cup canned low sodium chicken broth
1 1/2 tablespoons chopped fresh tarragon

Steps:

  • Melt butter in heavy medium skillet over medium-high heat.
  • Sprinkle chicken with salt and pepper.
  • Add to skillet and cook until golden, about four minutes per side.
  • Transfer chicken to plate.
  • Add shallots to skillet and sauté 30 seconds.
  • Add vinegar; boil until reduced to a glaze, about two minutes.
  • Stir in broth.
  • Return chicken, skin side up, to skillet.
  • Reduce heat to medium-low, cover and simmer until cooked through, about twelve minutes.
  • Using tongs, transfer chicken to two plates.
  • Add tarragon to liquid in skillet.
  • Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about two minutes.
  • Spoon sauce over chicken.

Nutrition Facts : Calories 277.9, Fat 19.2, SaturatedFat 9.5, Cholesterol 76.9, Sodium 169.3, Carbohydrate 8.3, Fiber 0.3, Sugar 0.2, Protein 19.2

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2013-12-07 Step 1. Heat the oven to 375°. In a small glass or stainless-steel bowl, combine 2 tablespoons of the wine and 1/2 teaspoon of the dried …
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  • Heat the oven to 375°. In a small glass or stainless-steel bowl, combine 2 tablespoons of the wine and 1/2 teaspoon of the dried tarragon. Set aside.
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