Popover Chicken Tarragon Recipes

POPOVER CHICKEN TARRAGON

Steps:

• Brown chicken pieces in the 2 T. oil; season with a little salt and pepper.
• Place chicken pieces in a well greased 13x9 baking dish.
• In mixing bowl beat eggs; blend in the 1 1/2 cups milk and the 1 T. oil.
• Stir together flour, slat, and tarragon.
• Add to egg mixture; beat till smooth.
• Pour over chicken.
• Bake, uncovered, at 350 till done, 55 to 60 minutes.
• Meanwhile, in saucepan stir together soup, the 1/3 cup milk, mushrooms and parsley.
• Heat through, stirring occasionally.
• Pass the sauce with chicken.

TARRAGON CHICKEN

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.

CHICKEN TARRAGON

Steps:

• Sprinkle chicken with salt and pepper and dredge in the flour. Reserve flour. In a large skillet, heat 3 tablespoons butter, add chicken and brown on both sides. Transfer to heated platter. Add shallots to skillet and saute briefly. Add wine. Cook until nearly evaporated. Add reserved flour, stir, and cook 3 minutes. Sprinkle with tarragon and add chicken broth. Return chicken to pan and simmer 10 minutes. Transfer to heated platter and keep hot. Add 1 tablespoon each butter and cream to pan, heat and pour over chicken.;

POPOVER CHICKEN TARRAGON

Steps:

• Brown chicken in 2 Tbsp. cooking oil about 15 minutes, turning often. Season chicken lightly with salt and pepper. Place chicken in a well-greased 13x9 inch baking dish.
• In a mixing bowl, beat eggs; add milk and 1 Tbsp. cooking oil. Stir together flour, tarragon, and 1/2 tsp. salt. Add to egg mixture. Beat with mixer till smooth. Pour egg mixture over browned chicken in dish.
• Bake at 350 degrees F for 55-60 minutes.

ZOE'S CHICKEN TARRAGON

Steps:

• Put the chicken into a bowl and sprinkle over the flour and some seasoning. Mix together.
• Heat half of the oil in a large frying pan over medium-high heat. Brown the chicken for 5 min until golden - do this in batches to stop the chicken from sweating. Remove from pan and set aside.
• Add the remaining oil to the pan and fry the mushrooms for 3 - 5 minutes until nearly cooked through. Return chicken and any juices to the pan. Pour over the white wine and simmer for 2 - 4 minutes.
• Stir in the creme fraiche, mustard and most of the tarragon. Bring to the boil and simmer for 5 minutes or until chicken is cooked through.
• Stir in the spinach and check the seasoning. Sprinkle over the remaining tarragon and serve immediately.

POULET AIGU DE TARRAGON

Steps:

• Rub the chicken breast halves with salt and chopped ginger. Watch the ginger, you just want to flavor the meat, but not overpower the sauce. Discard the ginger. Lightly coat the chicken in flour.
• Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil skin side first. Chicken should be about 3/4 cooked but the skin should be browned and crisp. Remove from pan and set aside.
• Heat remaining 3 tablespoons of olive oil in the skillet, and saute chopped onion until soft and translucent. Use the chicken broth to deglaze the pan. Stir in the cream and sour cream. Reduce heat to low, and simmer until the mixture has reduced by 1/4. Stir in the white wine until well blended.
• Add the tarragon to the pan, and place chicken breasts on top of tarragon. Cook over low heat, spooning sauce over chicken, until the sauce has become very thick, the chicken is no longer pink, and its juices run clear.
• Heat one inch of lightly salted water to boiling in a large saucepan. Cut one inch off of the bottom of the asparagus stems. Place asparagus into the pan, cover and steam for 5 to 7 minutes, or until tender but still bright green. Remove from heat, and drain.
• To serve, place 4 asparagus spears onto each plate with all of the tips facing the same direction. Place one chicken breast skin side up onto each plate so that it covers the stems of the asparagus, but the tips are exposed. Squeeze lemon over the asparagus. Spoon sauce over the chicken, and to the side of the asparagus.

DIJON-TARRAGON CREAM CHICKEN

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.

POULET A L'ESTRAGON (CHICKEN WITH TARRAGON)

Steps:

• Remove the giblets from the chicken, and reserve them for another use. Place the chicken in a bowl or sink, and pour the boiling water over it. This French trick tightens the skin of the bird, which in turn seals in the flavor better. Dry the chicken with paper towels.
• Preheat the oven to 375 degrees.
• Blend the softened butter with half the tarragon and a little salt and pepper. Place the herb butter in the cavity of the chicken, then place the chicken in a cast-iron casserole, pour the wine over it, cover, and roast for 1 to 1 1/2 hours or until it is cooked through.
• Transfer the chicken to a hot serving dish. Stir the beurre manie into juices in the casserole, and cook for 1 minute. Add the cream and the remaining tarragon, and cook, stirring, until the sauce has thickened. Pour the sauce over or around chicken, and serve immediately.

TARRAGON CHICKEN CASSEROLE

Steps:

• In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken. , Transfer to an ungreased 4-qt. baking dish. Sprinkle with the cheese and paprika if desired. Bake, uncovered, at 350° for 30 minutes or until heated through.

STOVETOP TARRAGON CHICKEN

Steps:

• Sprinkle chicken with paprika. In a Dutch oven, heat oil over medium heat. Cook chicken until lightly browned, about 2 minutes on each side; remove from pan., Add carrots and mushrooms to same pan; cook, covered, until carrots are crisp-tender, 6-8 minutes, stirring occasionally. , In a small bowl, mix soup, tarragon and lemon juice until blended; pour over vegetables. Return chicken to pan. Bring to a boil; reduce heat to low. Cook, covered, 8 minutes. Top with zucchini; cook, covered, until a thermometer inserted in chicken reads 165° and vegetables are tender, 6-8 minutes longer.