French Tarragon Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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

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.

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.

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 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

TARRAGON CHICKEN



Tarragon Chicken image

I tried this dish one night when I had friends coming over for dinner and was pleased with how fresh-tasting it was. Serve it with crusty French bread to soak up all the delectable sauce. -Shanelle Lee, Ephrata, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 6 servings.

Number Of Ingredients 10

1 pound fresh baby carrots
1/2 pound medium fresh mushrooms, halved
1 small onion, chopped
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
1 cup chicken broth
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
1/2 cup heavy whipping cream

Steps:

  • In a 5-qt. slow cooker, combine carrots, mushrooms and onion. Top with chicken. In a small bowl, combine broth, tarragon, salt and pepper; pour over chicken. Cook, covered, on low until chicken is tender, 6-8 hours. Remove chicken; when cool enough to handle, shred with 2 forks. Transfer chicken and vegetables to a serving platter; keep warm., Pour juices into a small saucepan. Skim fat. In a small bowl, mix cornstarch with 1/2 cup cooking juices until smooth. Whisk into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add cream; heat through. Serve with chicken and vegetables.

Nutrition Facts : Calories 309 calories, Fat 17g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 497mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.

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

TRèS RAPIDE FRENCH SUMMER TARRAGON CHICKEN



Très Rapide French Summer Tarragon Chicken image

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

1 teaspoon butter
1/2 teaspoon nut oil, such as walnut oil
1 chicken breast, boned (with skin or skinless)
1 tablespoon chopped fresh tarragon leaves
creme fraiche, to taste
lemon juice, to taste
salt & freshly ground black pepper
fresh tarragon leaves (to garnish)

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!

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

More about "french tarragon chicken recipes"

FRENCH TARRAGON CHICKEN - MAKE MINE LEMON
french-tarragon-chicken-make-mine-lemon image
2014-07-21 Increase the heat to high; add the shallot and white wine; cook until soft about 4 minutes. Whisk the heavy cream and mustard into the pan; bring …
From makeminelemon.com
5/5 (3)
Estimated Reading Time 7 mins


TARRAGON CHICKEN RECIPE - EASY FRENCH FOOD
tarragon-chicken-recipe-easy-french-food image
Preparation: 20 minutesCooking: 1 hour 10 minutes. Makes 8, 1 piece servings. In a large heavy skillet or ideally a Dutch oven, heat the butter and olive oil on medium heat until the butter melts. Add the chicken pieces and cook until …
From easy-french-food.com


CHICKEN WITH TARRAGON CREAM SAUCE RECIPE FROM RACHAEL RAY
About 6 tablespoons olive oil. 4 to 6 pieces boneless, skinless chicken breasts, halved horizontally if breasts are larger than 5 ounces each. Salt and fine black or white pepper. 2 tablespoons butter. 2 to 3 large cloves garlic, grated or chopped. Juice of ½ small lemon, plus 2 teaspoons zest. A few grates nutmeg, optional.
From rachaelrayshow.com


TRADITIONAL FRENCH TARRAGON CHICKEN. HOW TO MAKE THE BEST …
2014-10-28 Remove the pan from the oven and transfer the chicken to a platter and keep it warm. Strain the juices from the pan into a small saucepan. Add the cornflour slurry and the whole fresh tarragon leaves. Heat the saucepan over medium high heat, bring it to a boil, reduce the heat and simmer for 2 minutes. Remove this from the heat and stir in the ...
From whats4chow.com


CHICKEN WITH TARRAGON IS A TASTY MEAL - LOVEFRENCHFOOD.COM
3 tablespoons freshly chopped tarragon leaves; 1/4 pint cream; Salt and pepper; Method. Cream about one tablespoon of the chopped tarragon into the butter either with a pestle and mortar or with a spoon in a small bowl. Season this with salt and pepper and stuff the chicken with this mixture. Place the chicken in a heavy bottomed roasting pan ...
From lovefrenchfood.com


CHICKEN WITH TARRAGON RECIPE | JAMES BEARD FOUNDATION
Lower the heat, cover the pan, and simmer very, very slowly for 15 to 18 minutes, or 20 minutes if the chickens are on the large side. Remove the cover, increase the heat slightly, and add the white wine, tarragon, and parsley, scraping up any bits that have stuck to the bottom of the pan. Turn the chicken pieces again, and cook briskly for 3 ...
From jamesbeard.org


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 WITH TARRAGON RECIPE | TASTE OF FRANCE
2021-04-12 Put the browned chicken pieces on a plate and season with salt and pepper. 2 Add the carrots and shallot to the pan and cook, stirring for 1–2 minutes. Return the chicken to the pan and add water to cover half-way. Add the thyme, parsley and a few sprigs of tarragon. Cover and simmer gently for 30 minutes. 3 Meanwhile, strip the leaves from ...
From tasteoffrancemag.com


TARRAGON CHICKEN - NICKY'S KITCHEN SANCTUARY
2021-11-15 Heat the oil in a large frying pan over a medium-high heat. Take the chicken breasts and sprinkle the salt and pepper over both sides. Add the chicken breasts to the pan, and cook for about 3 minutes one side, until sealed and golden. Turn the chicken over and move them to one side of the pan.
From kitchensanctuary.com


CREAMY TARRAGON CHICKEN WITH STEP-BY-STEP PHOTOS | EAT, LITTLE BIRD
2019-03-12 Step 3. Add the white wine to pan and let it bubble away for about 1 to 2 minutes until it has slightly reduced. Next, add the chicken stock, cream and tarragon, and give everything a good stir, using your wooden spoon to scrape any caramelised bits from the pan. Simmer gently for a few minutes and then taste for seasoning.
From eatlittlebird.com


TARRAGON CHICKEN - A FRENCH CLASSIC | GIANGI'S KITCHEN
2019-10-03 A good fall start dish. A perfect date night French recipe. A tender juicy chicken. A wonderful tomato sauce as a result of being infused with white wine and tarragon vinegar. The mild flavor of tarragon. So many wonderful flavors to love. Adding the carrots balances the bitterness of the vinegar and the savory of the tarragon.
From giangiskitchen.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


FRENCH TARRAGON CHICKEN RECIPE - WEBETUTORIAL
French tarragon chicken is the best recipe for foodies. It will take approx 35 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make french tarragon chicken at your home.. The ingredients or substance mixture for french tarragon chicken recipe that are useful to cook such type of recipes are:
From webetutorial.com


CLASSIC FRENCH CHICKEN TARRAGON RECIPE AND VIDEO - EAT SIMPLE FOOD
Add broth and tarragon and return chicken and any juices back to pan. Bring to a boil, reduce heat, and simmer covered ~ 25 minutes, flipping once, or until chicken is done (internal temp = 165F and juices run clear). Stir in cream, bring to a simmer, and remove from heat. Let dish sit for 5 minutes (to thicken) before serving.
From eatsimplefood.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


14: TARRAGON FRENCH ROAST CHICKEN — HOW TO EAT - ONE DAMN …
2018-11-27 The Assignment: Tarragon French Roast Chicken from ... But it’s just me here. I don’t need more than one chicken at a time. So I halved the recipe for the most part, except for the broth, which I reduced from 2 cups to 1 1/2 cups. That was a bad move. Don’t do that. My drippings got a bit over-browned in the pan due to having less broth to begin with AND the fact …
From onedamnrecipe.com


CHICKEN IN TARRAGON-MUSTARD CREAM SAUCE RECIPE - FOOD & WINE
Directions. In a very large skillet, heat 2 tablespoons of the oil. Season the chicken with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until ...
From foodandwine.com


TRèS RAPIDE FRENCH SUMMER TARRAGON CHICKEN FOR BASTILLE DAY!
2011-07-14 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.
From lavenderandlovage.com


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


FRENCH TARRAGON CHICKEN RECIPE | DE'S HOME STYLE FOOD CRAFTING
Apr 24, 2018 - This French Tarragon Chicken Recipe is the perfect Sunday meal.Quick and easy too! Add a salad of baby greens with a mustard vinaigrette. Apr 24, 2018 - This French Tarragon Chicken Recipe is the perfect Sunday meal.Quick and easy too! Add a salad of baby greens with a mustard vinaigrette. Pinterest . Today. Explore. When autocomplete results are …
From pinterest.ca


TARRAGON CHICKEN RECIPE | LEITE'S CULINARIA
2020-04-15 Preheat the oven to 350ºF (180ºC). Heat the butter in a 10- or 12-inch skillet over medium-low heat until melted and foaming, about 2 minutes. Pat the chicken dry with paper towels and then season the chicken legs with salt and pepper. Crank the heat to medium or medium-high and add the chicken to the skillet, skin-side down.
From leitesculinaria.com


TARRAGON CHICKEN MARINADE - BAKE IT WITH LOVE
2021-02-16 Instructions. In a small bowl combine the olive oil, white wine, garlic, tarragon, Italian seasoning, and salt. Whisk until well combined. Place the chicken and marinade into a ziploc plastic storage bag then squeeze out excess air while sealing securely. Massage the marinade into the chicken by squishing the marinade throughout the bag.
From bakeitwithlove.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


ROAST TARRAGON CHICKEN | MCCORMICK GOURMET
Place chicken, breast side up, on rack in shallow roasting pan. Mix oil, tarragon, garlic, pepper and salt in medium bowl. Add tomatoes and shallots; toss to coat. Remove tomatoes and shallots. Set aside. Brush the chicken with remaining oil mixture; 2 Roast 1 to 1 1/4 hours or until chicken is cooked through. During last 25 minutes of roasting ...
From mccormick.com


FRENCH TARRAGON CHICKEN - A FAMILY FAVOURITE - MY FRENCH …
2013-02-27 Pour in the white wine, and a small cup of water. Add the shallots, the chicken stock cube, a couple of branches of tarragon and salt and pepper. Cover the pot and leave to cook over a gentle heat for a good hour, depending on the size of the chicken. Once cooked, remove the chicken from the pot, leave to rest for a few minutes before cutting up.
From sharonsantoni.com


FRENCH CREAMY MUSTARD CHICKEN SKILLET - THERESCIPES.INFO
Dec 29, 2021Finish Mustard Sauce: Lower the heat, add both mustard, chopped tarragon, and cream fraiche. Stir to combine. Simmer sauce for 1 minute until sauce comes together. Taste and adjust salt. Return chicken back to the skillet along with any juices collected in plate. Cook until chicken is heat through (about 1-2 minutes) 5.
From therecipes.info


WHOLE ROAST CHICKEN WITH TARRAGON AND LEMON - CHEZ LE RêVE …
2019-06-09 Instructions. Wipe the chicken with paper towel and preheat the oven to 180 C / 170 FAN / Gas 5. Zest the lemon and cut the remaining lemon in half. Place the lemon halves in the chicken and set the chicken in a roasting dish. Mix the butter with the tarragon, garlic, salt, pepper and lemon zest. Carefully ease away the skin from the breast ...
From chezlerevefrancais.com


TARRAGON CHICKEN RECIPE - FEED YOUR SOLE
2021-08-25 Heat the oil in a large frying pan or skillet over medium-high heat and then add the chicken breasts. Cook for 3-4 minutes on each side until golden. Remove the chicken breasts and set aside. Add the onion, carrot and celery to the pan and cook for 3-4 minutes until softened.
From feed-your-sole.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


CHICKEN WITH TARRAGON - THESUPERHEALTHYFOOD
2022-05-31 The Best Chicken With Tarragon Recipe Ever! This chicken is juicy, tender and bursting with fantastic flavor. Better than any restaurant chicken dish. Chicken with tarragon is a delicious French recipe that’s great for entertaining. With the right seasoning, the chicken turns out really juicy and the taste of the tarragon is fantastic. If you ...
From thesuperhealthyfood.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


HONEY TARRAGON - RECIPES | COOKS.COM
9 hours ago Heat oven to 375 degrees ... dish. Mix together honey, French dressing and tarragon. Brush chicken lightly with ... minutes, baking time 55 minutes. Ingredients: 6 (honey .. leaves ...) 9. HONEY MUSTARD SALAD DRESSING. In medium bowl, blend together honey, vinegar, spices and onion; slowly beat in oil. Makes 1 pint.
From cooks.com


FRENCH TARRAGON CHICKEN IS A CLASSIC FRENCH RECIPESUR LE PLAT
2020-08-05 Instructions. Make a poaching liquid by combining the stock, vermouth, onion, bay leaves and thyme, salt and pepper in a large saucepan and bring to a boil. Reduce the heat. Add the chicken breasts to the simmering seasoned stock. Cover and simmer gently, or poach, for about 10-15 minutes or until cooked through.
From surleplat.com


CREAMY FRENCH MUSTARD CHICKEN - CAFE DELITES
2020-11-15 Heat the butter and olive oil in a large pan or skillet over medium-high heat. When hot, fry chicken breasts until golden on each side and just cooked through, about 3-4 minutes each side, depending on the thickness of your chicken. Transfer to a warm plate. Heat the remaining 2 tablespoons of butter in the pan.
From cafedelites.com


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


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #poultry     #meat

Related Search