French Chicken Tarragon Recipes

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TARRAGON CHICKEN



Tarragon Chicken image

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

Time 28m

Yield 2 servings

Number Of Ingredients 9

2 teaspoons garlic oil
2 fat scallions or 4 skinny ones, thinly sliced
1/2 teaspoon freeze-dried tarragon
2 chicken breast fillets, skinless and boneless
1/3 cup vermouth or white wine
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
1/2 cup heavy cream
Fresh white pepper, to grind over
2 teaspoons chopped fresh tarragon, plus a pinch more for sprinkling

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.

FRENCH CHICKEN TARRAGON



French Chicken Tarragon image

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

6 large chicken thighs (about 3 pounds)
Salt and pepper
2 tablespoons unsalted butter
2 shallots, finely diced
2 garlic cloves, grated or minced
2 teaspoons chopped tarragon, plus whole leaves for garnish
1 cup Blond Chicken Broth
1/2 cup dry white wine
1/2 cup crème fraîche
1/2 teaspoon grated lemon zest

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.

CREAMY FRENCH CHICKEN TARRAGON



Creamy French Chicken Tarragon image

Chicken, fresh tarragon, cream and white wine are no strangers to a French kitchen - and they all come together wonderfully in this classic French-bistro fare. This creamy French Chicken Tarragon, known as "Poulet à l'Estragon", is a simple one-pan recipe that's both comforting and fresh tasting. Chicken thighs are first browned and braised in white wine for tenderness. Cream is then added for extra richness. But it's really fresh tarragon, a staple herb in French cooking with assertive aniseed-like notes, that gives the distinctive flavor to this unique dish. ...

Provided by Audrey

Categories     Entrées

Time 40m

Yield 4-6 people

Number Of Ingredients 1

6 chicken thighs, skin-on2 tsp salt1 tsp freshly ground black pepper2 tbsp (28g) butter (unsalted)1 medium onion (or 2 shallots), peeled and sliced2 garlic cloves, peeled and diced1 cup (250ml) chicken stock½ cup (125ml) dry white wine2 tbsp fresh tarragon, chopped (+ extra for garnish) ½ cup (120g) heavy creamMore salt, pepper to taste

Steps:

  • Make sure you read the cooking notes before you start.
  • Step 1 - Two hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. Season each piece with salt and pepper on both sides. Set aside, at room temperature.
  • Pre-heat your oven to 375F (190C) with a rack in the middle.
  • Step 2 - Heat up a large oven-safe frying pan (or skillet) over medium heat with the butter. When the butter is sizzling, place the chicken thighs in, skin-side down. Cook for about 10 minutes, without touching, until the chicken skin is golden brown and the chicken is ¾ done; just firm. Flip the chicken thighs and cook for 10 more minutes. Transfer the chicken to a plate and cover with foil. Keep the pan hot and do not rinse it (keep the chicken drippings in).
  • Step 3 - Add the onion and garlic to the pan. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. Nestle the chicken thighs back into the pan, on top of the onion. Sprinkle with the chopped tarragon. Pour the chicken stock and white wine into the pan. Bring to a simmer and transfer the pan into the oven for 30 minutes (covered).
  • Step 4 - Take the pan out of the oven, back onto the stove top at medium heat. Transfer the chicken to a plate and cover with foil again. Stir the cream into the pan. Bring to a simmer and keep stirring until the sauce thickens (this could take 7-8 minutes). Place the chicken thighs back into the pan and cook for 5 more minutes.
  • For serving, sprinkle chicken pieces with fresh tarragon leaves.

Nutrition Facts : Calories 200, Fat 20 grams

TARRAGON CHICKEN



Tarragon Chicken image

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

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 5

1 3- to 4-pound chicken
3/4 cup chopped fresh tarragon
Juice and grated zest of 1 lemon
1/2 cup olive oil
Malden salt or other flaky sea salt

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, Calories 845, UnsaturatedFat 48 grams, Carbohydrate 5 grams, Fat 68 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 16 grams, Sodium 1037 milligrams, Sugar 0 grams, TransFat 0 grams

DIJON-TARRAGON CREAM CHICKEN



Dijon-Tarragon Cream Chicken image

Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!

Provided by DELTAQUEEN50

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
salt and pepper to taste
½ cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon

Steps:

  • Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
  • Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

Nutrition Facts : Calories 310.1 calories, Carbohydrate 2.1 g, Cholesterol 120.3 mg, Fat 21 g, Protein 27.1 g, SaturatedFat 10.2 g, Sodium 226.8 mg

SAUTéED CHICKEN BREASTS WITH TARRAGON



Sautéed Chicken Breasts With Tarragon image

As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too. Case in point: this elegant and easy chicken dish that can be ready in about 20 minutes.

Provided by Kim Severson

Categories     dinner, easy, main course

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 teaspoon sweet paprika
1 teaspoon Madras curry powder
6 large (about 6 ounces each) or 12 small (about 3 ounces each) boneless, skinless chicken breasts
Kosher salt
Canola oil
3 tablespoons unsalted butter
1 tablespoon minced shallot
1/4 cup dry white wine
1 cup chicken stock
1 tablespoon coarsely chopped tarragon plus 1 tablespoon whole tarragon leaves
Freshly ground black pepper

Steps:

  • In a small bowl mix together paprika and curry powder, and sprinkle on both sides of chicken breasts; cover and refrigerate for 2 hours.
  • Place 2 breasts on large sheet of plastic wrap, cover with more plastic and pound with a mallet until they are about 1/4-inch thick. Repeat with remaining breasts. (Chicken may be wrapped and refrigerated for up to 12 hours.)
  • Preheat oven to 200 degrees. Season chicken on both sides with salt. In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan. Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes. Turn and cook for another 1 to 1 1/2 minutes. Transfer to a baking sheet and keep warm in oven.
  • Wipe out skillet and return to medium heat. Add 1 tablespoon of butter and shallot, and sauté for 30 seconds, swirling pan to coat shallot with butter. Add wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute. Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.
  • Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet. Swirl to melt butter, and season to taste with salt and pepper. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 207 milligrams, Sugar 1 gram, TransFat 0 grams

FRENCH CHICKEN BREAST WITH ORANGE TARRAGON SAUCE



French Chicken Breast with Orange Tarragon Sauce image

Provided by The Hearty Boys

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 8

8 chicken breasts, skin on and wing bone attached
4 tablespoons butter
4 tablespoons olive oil
Salt and pepper
1/2 cup orange juice
2 cups chicken broth
2 sprigs tarragon
4 TBS unsalted butter, cut into bits

Steps:

  • Preheat the oven to 375 degrees F.
  • Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes.
  • Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.
  • Serve the chicken with the sauce spooned over the top.

FRENCH TARRAGON ROAST CHICKEN



French Tarragon Roast Chicken image

Easy way to roast a chicken, great taste, with a different style sauce. Cook on a rack over roasting dish and cover with greaseproof paper. Makes a good weekday meal.

Provided by Brian Holley

Categories     Poultry

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 8

1 (3 lb) whole chickens
salt
pepper
2 ounces butter
4 g dried tarragon
4 cups water
1 tablespoon cornstarch
3 ounces single cream

Steps:

  • Heat oven to 180c.
  • Season the body cavity with the salt and pepper, add 1.5 oz butter, and 1 tsp of the tarragon. Close the cavity with a skewer or toothpick.
  • Use the remaining butter to spread over the breast of the bird. Cover with large piece greaseproof paper.
  • Place the bird on a rack over the roasting dish and add 2 cups of water. Cook for 1.5 hours or till juices run clear.
  • In the meantime, mix the remaining tarragon in a saucepan with the 2 remaining cups of water, bring to a boil and simmer till the liquid has reduced by half.
  • With a little water mix the cornstarch to a thin paste and whisk into the tarragon water to thicken it to make a sauce.
  • Remove the bird from the pan and set aside.
  • Whisk the liquid from the roasting pan into the sauce and add the cream.
  • Pour some of the sauce over the bird.
  • Serve the remaining sauce separately.
  • Serve with boiled potatoes, glazed carrots and runner beans.

Nutrition Facts : Calories 628.7, Fat 50.5, SaturatedFat 19.8, Cholesterol 205, Sodium 245.2, Carbohydrate 3.1, Fiber 0.1, Protein 38.6

FRENCH TARRAGON CHICKEN



French Tarragon Chicken image

Make and share this French Tarragon Chicken recipe from Food.com.

Provided by ms.fabulous

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

400 g skinless chicken breasts, cut into thin strips
1 red capsicum, very thinly sliced
200 ml light sour cream
1 garlic clove, finely chopped
1 teaspoon French tarragon or 3 -4 tablespoons fresh french tarragon leaves
2 tablespoons olive oil
salt and black pepper, to taste
300 g fettuccine pasta

Steps:

  • Cook pasta in boiling water. Drain.
  • Meanwhile, heat olive oil in a saucepan over a moderate heat and add garlic, capsicum and chicken.
  • Cook until chicken is cooked and golden and capsicum is soft, stirring constantly.
  • Add the tarragon, sour cream and salt and pepper and cook for approximately 2 minutes.
  • Serve the chicken on a bed of fettucine pasta.

Nutrition Facts : Calories 467.1, Fat 16.3, SaturatedFat 5, Cholesterol 135.8, Sodium 171.5, Carbohydrate 46.5, Fiber 0.6, Sugar 1.4, Protein 31.8

LE CREUSET FRENCH-STYLE ROAST CHICKEN WITH TARRAGON CREAM SAUCE



Le Creuset French-Style Roast Chicken With Tarragon Cream Sauce image

French-style whole roast chicken with the most delicious creamy tarragon sauce! This is a wonderful Sunday or company meal served with heaps of fluffy mashed potatoes, a green leafy salad or seasonal vegetables, and some crusty bread. Very easy recipe that can be made either in the oven, -or- in the crock-pot. Adapted from the Le Creuset website.

Provided by BecR2400

Categories     Whole Chicken

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 1/2 lbs roasting chickens
2 -3 teaspoons dried tarragon
salt and pepper
2 cups hot chicken stock
1/2 cup heavy cream
2 -3 teaspoons dried tarragon
2 teaspoons cornstarch
salt and pepper

Steps:

  • Preheat the oven to 350°F.
  • Lightly grease the inside of Le Creuset or crock pot. Wash and dry the chicken and truss into shape. Grease it lightly all over with olive oil and rub a little salt and pepper on the skin. Place the chicken, breast side up, in Le Creuset or crock pot, and sprinkle the tarragon over the breasts and legs.
  • Cover Le Creuset with the lid, place it in the heated oven, and roast for 2 to 2 1/2 hours until the juices run clear, not pink, when the thigh is pierced with a skewer, or an instant-read thermometer reads 180°F (For crock pot, cook covered on HIGH for 6 to 8 hours, less time for a smaller bird).
  • Lift out the chicken onto a warm platter, cover it with aluminum foil and a clean dish towel and leave to rest while making the sauce.
  • SAUCE:.
  • To make the sauce, pour out any excess fat from the pan. Pour the hot stock into Le Creuset and place it over medium heat on the stove top and bring to a boil. Stir to remove any residues from the bottom, which can be incorporated into the sauce. Once the liquid is boiling, stir in the cream blended with the tarragon and cornstarch. Reduce the heat and simmer for 2 to 3 minutes, stirring constantly. (For crock pot, after pouring off any excess fat, place hot stock and the blended cream, tarragon & cornstarch into the crock pot and stir well. Cover and cook on LOW for 30 minutes).
  • Taste and adjust the seasoning of the sauce, if needed, before serving it with the carved chicken, fluffy mashed potatoes and a vegetable side.

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From kitchensanctuary.com


TARRAGON CHICKEN | NIGELLA'S RECIPES | NIGELLA LAWSON
2016-05-06 Method. Heat the garlic oil in a frying pan or casserole that has a lid and in which the chicken breasts will fit pretty snugly. Add the spring onions, 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 ...
From nigella.com


A RECIPE THAT CELEBRATES CHICKEN AND TARRAGON (POULET A L
This recipe celebrates the fresh herb tarragon. we use it today to make a classic French dish called "poulet a l'estragon" (chicken in tarragon sauce). Get t...
From youtube.com


ONE-PAN CHICKEN TARRAGON - RECIPES FROM AROUND THE WORLD
2022-03-08 Gradually add the stock (250ml (1 cup) chicken stock), stirring well after each addition.Add the cream (300ml cooking cream) and the tarragon sprigs (2 large fresh tarragon sprigs, plus leaves, coarsely chopped, to serve) and stir until well combined. Return the chicken to the pan, skin-side up. Arrange the potatoes (8 small (about 350g) unpeeled baby coliban …
From therecipesmom.com


FRENCH TARRAGON CHICKEN WITH WHITE WINE TOMATO SAUCE
Melt butter with olive oil in a sauté pan and add chicken pieces; cook over medium high heat until golden on both sides, about 5-6 minutes per side. Once golden, remove chicken to a platter and set aside. Add onion, garlic and carrots to hot oil and butter and sauté until onions are translucent, about 5 minutes.
From inspiredcuisine.ca


TARRAGON CHICKEN RECIPE | EATINGWELL
Step 1. Season chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and tent with foil.
From eatingwell.com


CHICKEN CHASSEUR (HUNTER'S CHICKEN) - BELLY RUMBLES
2022-06-27 Place flour in a bowl and coat chicken thighs with flour.Chicken Chasseur, also known as Hunter's Chicken, is a classic French chicken recipe, poulet sauté chasseur. A simple and delicious one-pan dish made with chicken thigh, mushrooms, tomato paste, wine, and fresh herbs. Over medium heat, heat olive oil in a frying pan (that has a lid) big ...
From bellyrumbles.com


TARRAGON CHICKEN BREASTS ARE DELIGHTFUL - LOVE FRENCH FOOD
Instructions. Place the chicken breasts in a heavy-bottomed pan. Pour the wine and stock over the chicken breasts just enough to cover them. Add the dried tarragon and garlic. Simmer very gently, the liquid just gently rolling. Cook for about ten minutes the juices should run clear if you pierce with a knife. Remove the chicken pieces and keep ...
From lovefrenchfood.com


TARRAGON CHICKEN RECIPE - BBC FOOD
Method. Melt the butter and 2 tablespoons of olive oil in a large casserole dish over a medium heat. Season the chicken thighs and fry on both sides …
From bbc.co.uk


TARRAGON CHICKEN - ANALIDA'S ETHNIC SPOON
2021-10-11 Instructions. Preheat oven to 300F. Sprinkle chicken pieces with salt and pepper. In a Dutch oven over medium heat place 1 Tbsp. of olive oil and brown the chicken on both sides until it is about ¾ of the way cooked. Remove chicken from Dutch oven and place in a 13"x9" oven safe glass dish along with the carrots.
From ethnicspoon.com


BAKED TARRAGON CHICKEN THIGHS - THERESCIPES.INFO
RECIPE - Tarragon-Roasted Chicken Thighs with Mushrooms ... best www.lcbo.com. 1 Preheat oven to 400°F (200°C). 2 Scatter tarragon over chicken thighs and season with salt and pepper. Heat butter and oil in a skillet over high heat and add thighs, skin-side down. Cook for 3 minutes or until skin is golden. Flip over and cook another 2 minutes ...
From therecipes.info


BEST TARRAGON CHICKEN RECIPES | FOOD NETWORK CANADA
2009-11-11 Step 1. 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 ...
From foodnetwork.ca


FRENCH CHICKEN TARRAGON | RECIPE | TARRAGON RECIPES, TARRAGON CHICKEN ...
May 12, 2020 - 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 salad…
From pinterest.ca


FRENCH CHICKEN MAIN DISH RECIPES | ALLRECIPES
Layers of chicken, ham and Swiss cheese simmer in a creamy sauce while topped with stuffing mix. Easy Baked Chicken Cordon Bleu. 308. Easy recipe that tastes like you cooked all day. Chicken breasts are wrapped around ham and mozzarella cheese for a change in this version of the classic baked dish. Chicken Cordon Bleu Casserole.
From allrecipes.com


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