CITRUS TEA WITH TARRAGON
This citrusy tea accented with tarragon is the perfect way to warm up a chilly winter's afternoon. For a special presentation, add a sugared rim to each cup. -Mary Walters, Westerville, Ohio
Provided by Taste of Home
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a small saucepan, combine the sugar, orange juice, 1/4 cup water, honey and lemon and lime juices. Bring to a boil over medium-high heat, stirring constantly. Remove from the heat. Let stand for 15 minutes. Transfer to a blender. Add tarragon leaves; cover and process for 30 seconds or until blended. Strain and set aside., In a large saucepan, bring remaining water to a boil. Remove from the heat; add tea bags. Cover and steep for 3-5 minutes. Discard tea bags. Stir in citrus mixture., If a sugared rim is desired, sprinkle the sugar, tarragon and orange zest on a plate. Using orange wedges, moisten the rims of eight mugs; hold mugs upside down and dip rim into sugar mixture. Serve warm tea in mugs.
Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 24g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
OYSTERS WITH CREME FRAICHE, LEMON, AND TARRAGON
Steps:
- Preheat the broiler. In a mixer bowl, using an electric mixer on medium-high speed, beat the creme fraiche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, salt, and cayenne; set aside.
- In a jelly-roll pan, layer the kosher or rock salt 1/4-inch thick. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly. Remove from the broiler and remove the top oyster shell by inserting a butter knife and popping the shell off. Top each oyster with a spoonful of creme fraiche topping and serve immediately.
FRENCH CHICKEN TARRAGON
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.
Provided by David Tanis
Categories Dinner Chicken Tarragon Lemon Shallot Braise Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 10
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.
CITRUS CRèME FRAîCHE WITH TARRAGON
Provided by Joan Nathan
Categories condiments, dips and spreads, side dish
Time 10m
Yield About 3/4 cup
Number Of Ingredients 9
Steps:
- Combine crème fraîche and fruit zest in a small bowl. Stir in orange juice. Add tarragon, scallion, and salt and pepper to taste. Refrigerate until serving.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 266 milligrams, Sugar 5 grams
TRèS RAPIDE FRENCH SUMMER TARRAGON CHICKEN
A simple supper or luncheon recipe that can be whipped up in a trice! Organic chicken breasts that are diced and then sautéed with fresh tarragon and crème fraiche with just a hint of lemon juice! This can be made in less than 15 minutes from prep to plate, making it an ideal recipe for busy bees or couch potatoes! I love this served with a simple selection of salad leaves and herbs dressed with a classic French dressing. Do try to use fresh tarragon, I have not tried this with dried, but imagine that it will not be as zingy and fresh. This is not necessarily a summer recipe, but my tarragon is in season at the moment, the sun is out and therein a recipe name was born! Bon appétit!
Provided by French Tart
Categories Lunch/Snacks
Time 13m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Cut your chicken breast into smallish pieces, I like to cut mine into fingers about 1/2" wide and 3" long -- you can also dice it into cubes if you wish.
- Heat the butter and oil until sizzling but not brown, add the chopped tarragon and chicken pieces immediately (skin side down if using chicken with skin) and cook for 3 to 4 minutes until the chicken is sticky and a nice caramel colour; the butter will have browned by now, but that is fine as long as it does not burn. Turn the chicken over and cook another 1 to 2 minutes.
- Add some crème fraiche to your own requirements - I use about 2 tablespoons, but you can add more later. Allow to bubble for about 2 minutes and then add some lemon juice to taste. Season with salt and pepper and adjust the consistency if you want it creamier.
- Serve with fresh tarragon leaves scattered over the top and a side salad with French dressing. Bon appétit!
CHICKEN TARRAGON WITH CRèME FRAîCHE
Provided by Moira Hodgson
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. In a fireproof pan, heat the butter, and brown the chicken lightly. Season with salt and pepper, add half the tarragon. Cover with foil and bake for 10 to 15 minutes or until chicken breasts are cooked.
- Remove from oven. Stir in the crème fraîche, heat through and sprinkle with remaining tarragon leaves.
Nutrition Facts : @context http, Calories 442, UnsaturatedFat 14 grams, Carbohydrate 5 grams, Fat 29 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 12 grams, Sodium 522 milligrams, Sugar 1 gram, TransFat 0 grams
LEMON-TARRAGON CREAM SAUCE
When I was about eight, this sauce was "invented" by me with a little "help" from Mom. It's luxurious and velvety over pasta, especially fettucine.
Provided by Mmmm Tasty
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, saute garlic in butter until the garlic begins to brown.
- Add the Riesling.
- Mix, add the cream, and, lowering the heat, reduce the sauce for 10 minutes.
- Add the lemon and tarragon and cook for 5 minutes more.
- Add salt and pepper to taste.
- Serve over fettucine.
Nutrition Facts : Calories 122.8, Fat 11.6, SaturatedFat 7.2, Cholesterol 36.6, Sodium 43.4, Carbohydrate 2.7, Sugar 0.2, Protein 1.2
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