Poulet A Lestragon With Rice Pilaf And Yellow Wax Bean Fricassée Recipes

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POULET à L'ESTRAGON



Poulet à l'Estragon image

Provided by Daniel Boulud

Categories     Chicken     Onion     Rice     Tomato     Braise     Dinner     Legume     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6 to 8

Number Of Ingredients 30

Poulet à l'Estragon
Salt
15 golf ball-size tomatoes
1 tablespoon butter
2 tablespoons olive oil
2 (2- to 3-pound) farm-raised chickens, each cut into 8 pieces
Freshly ground white pepper
4 large shallots, sliced
10 ounces pearl onions
2 tablespoons tomato paste
3 tablespoons flour
1/2 cup tarragon vinegar
2 cups chicken stock
1/2 bunch tarragon
Rice Pilaf
1 1/2 cups basmati rice
2 tablespoons olive oil
1 shallot, minced
2 tablespoons butter
2 1/2 cups chicken stock
1 teaspoon salt
1 bay leaf
2 sprigs thyme
2 sprigs tarragon
Yellow Wax Bean Fricassée
Salt
1 pound yellow wax beans, trimmed
2 tablespoons butter
Freshly ground white pepper
1/2 bunch tarragon, leaves chopped

Steps:

  • For the Poulet à l'Estragon
  • Bring a large pot of salted water to a boil and set a bowl of ice water on the side. Score an X on the bottoms of the tomatoes. Boil them for 5 seconds, or until the skins loosen on the bottoms. Strain and peel under cold running water; set aside.
  • In a 5-quart braising pan over medium-high heat, melt the butter with the oil. Season the chicken on all sides with salt and pepper.
  • Add the chicken to the pan skin side down and sear until golden brown on both sides, about 10 minutes total. Transfer the chicken to a platter, set aside, and strain all but 1 tablespoon fat from the pan.
  • Reduce the heat to medium and add the shallots and onions to the pan. Cook, stirring, until the shallots are soft. Add the tomato paste and flour and cook, stirring, for another minute. Add the vinegar, bring to a simmer, then stir in the chicken stock. Bring to a simmer, making sure to scrape the bottom of the pan. Return the chicken to the pan with half of the tomatoes and the tarragon. Cover and simmer for 10 minutes, stirring occasionally. Add the remaining tomatoes, cover, and simmer for another 20 minutes, or until the chicken is cooked through.
  • For the Rice Pilaf
  • Rinse the rice with cold water until it runs clear. Heat the olive oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until translucent. Add the rice and stir to coat. Add the butter, chicken stock, salt, bay leaf, thyme, and tarragon and bring to a simmer. Cover and cook undisturbed over low heat for 10 to 15 minutes. Turn off the heat and rest, covered, for 5 minutes. Remove the lid and fluff the rice with a fork.
  • For the Yellow Wax Bean Fricassée
  • Bring a large saucepan of salted water to a boil. Add the beans and boil for 4 minutes, or until tender. Strain, return the beans to the pan over medium-low heat, and toss with the butter. Season with salt and pepper and toss in the tarragon leaves just before serving.

POULET A L'ESTRAGON WITH RICE PILAF AND YELLOW WAX BEAN FRICASSéE



Poulet a l'Estragon with Rice Pilaf and Yellow Wax Bean Fricassée image

Provided by Daniel Boulud

Number Of Ingredients 30

Poulet a l'Estragon
Salt
15 golf-ball-size tomatoes
1 tablespoon (15g) butter
2 tablespoons (30ml) olive oil
2 2-3-pound (0.9kg-1.4kg) farm-raised chickens, each cut into 8 pieces
Freshly ground white pepper
4 large shallots, sliced
10 ounces (284g) pearl onions
2 tablespoons (30g) tomato paste
3 tablespoons (45g) flour
1/2 cup (118ml) tarragon vinegar
2 cups (473ml) chicken stock (see base recipe)
1/2 bunch tarragon
Rice Pilaf
1 1/2 cups (355g) basmati rice
2 tablespoons (30ml) olive oil
1 shallot, minced
2 tablespoons (30g) butter
2 1/2 cups (591ml) chicken stock (see base recipe)
1 teaspoon (5g) salt
1 bay leaf
2 sprigs thyme
2 sprigs tarragon
Yellow Wax Bean Fricassee
Salt
1 pound (0.5kg) yellow wax beans, trimmed
2 tablespoons (30g) butter
Freshly ground white pepper
1/2 bunch tarragon, leaves chopped

Steps:

  • Bring a large pot of salted water to a boil and set a bowl of ice water on the side. Score an X on the bottoms of the tomatoes. Boil them for 5 seconds, or until the skins loosen on the bottom. Strain and peel under cold running water; set aside.
  • In a 5-quart (4.7L) braising pan over medium-high heat, melt the butter with the oil. Season the chicken on all sides with salt and pepper.
  • Add the chicken to the pan skin-side down and sear until golden brown on both sides, about 10 minutes total. Transfer the chicken to a platter, set aside, and strain all but 1 tablespoon (15ml) fat from the pan.
  • Reduce the heat to medium and add the shallots and onions to the pan. Cook, stirring, until the shallots are soft. Add the tomato paste and flour and cook, stirring, for another minute. Add the vinegar, bring to a simmer, then stir in the chicken stock. Bring to a simmer, making sure to scrape the bottom of the pan. Return the chicken to the pan with half of the tomatoes and the tarragon. Cover and simmer for 10 minutes, stirring occasionally. Add the remaining tomatoes, cover, and simmer for another 20 minutes, or until the chicken is cooked through.
  • For the Rice Pilaf, rinse the rice with cold water until it runs clear. Heat the olive oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until translucent. Add the rice and stir to coat. Add the butter, chicken stock, salt, bay leaf, thyme and tarragon and bring to a simmer. Cover and cook undisturbed over low heat for 10 to 15 minutes. Turn off the heat and rest, covered, for 5 minutes. Remove the lid and fluff the rice with a fork.
  • For the Yellow Wax Bean Fricassee, bring a large saucepan of salted water to a boil. Add the beans and boil for 4 minutes or until tender. Strain, return the beans to the pan over medium-low heat, and toss with the butter. Season with salt and pepper and toss in the tarragon leaves just before serving.

RICE AND BLACK BEAN PILAF



Rice and Black Bean Pilaf image

Provided by Ellie Krieger

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 cup brown rice, uncooked
2 1/4 cups low-sodium chicken broth
1 tablespoon olive oil
1 small onion, diced (1 cup)
2 cloves garlic, minced
2 teaspoons fresh chopped oregano or 1 teaspoon dried
1 stalk celery, finely diced
1 large carrot, finely diced
1 teaspoon ground cumin
1/2 teaspoon dried chili flakes
1 (15.5 ounce) can low-sodium black beans, drained and rinsed
2 teaspoons finely chopped parsley leaves

Steps:

  • Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
  • Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.
  • Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.
  • Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus
  • Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium

Nutrition Facts : Calories 308 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 155 milligrams, Carbohydrate 54 grams, Fiber 6 grams, Protein 11 grams, Sugar 5 grams

GREEN AND YELLOW BEANS WITH TARRAGON



Green and Yellow Beans with Tarragon image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 6

Kosher salt
3/4 pound green beans, trimmed
3/4 pound yellow wax beans, trimmed
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon chopped fresh tarragon
Freshly ground pepper

Steps:

  • Bring a large saucepan of water to a boil. Add a large pinch of salt along with the beans. Cook until tender but firm, about 5 minutes. Drain. Combine the melted butter and tarragon and pour over the beans, tossing gently to mix. Season with salt and pepper.

LEBANESE RESTAURANT RICE PILAF



Lebanese Restaurant Rice Pilaf image

Took me three tries but I finally nailed a restaurant style Lebanese rice pilaf. Nothing I tried online came close to this and I guess the secret is the right kind of rice, the right rice/water ratio and of course, plenty of butter and oil! Find yourself a good Lebanese yogurt marinade, grill some meats, and get a hold of some hummus. If you're from Southeast Michigan or anywhere else with a large Middle Eastern population, you will feel like you're eating at your favorite place! Trust me.

Provided by NELLYDESIGN

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 55m

Yield 12

Number Of Ingredients 8

3 cups parboiled long-grain white rice
½ cup butter, divided
¼ cup olive oil, divided
½ cup orzo pasta
4 cups water
1 tablespoon salt
1 tablespoon slivered almonds, or to taste
1 tablespoon tahini

Steps:

  • Soak rice in a bowl of water for 10 minutes; drain and rinse until the water runs clear.
  • Heat 1/4 cup butter and 2 tablespoons olive oil together in a skillet over medium heat; cook and stir orzo until lightly browned, about 5 minutes. Add drained rice and increase heat to medium-high. Cook and stir orzo-rice mixture until rice is coated in butter-oil mixture and starts to turn translucent, about 5 minutes.
  • Pour water over rice mixture and season with salt; stir and bring to a boil. Cover skillet, reduce heat to low, and simmer until rice is fluffy and tender yet firm, about 20 minutes.
  • Heat remaining olive oil in a separate skillet over medium heat; cook and stir almonds until toasted and fragrant, about 5 minutes. Add remaining butter and stir in tahini until almonds are evenly coated. Mix almond mixture into rice mixture.

Nutrition Facts : Calories 202.6 calories, Carbohydrate 18 g, Cholesterol 20.3 mg, Fat 13.4 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 5.7 g, Sodium 641.1 mg, Sugar 0.4 g

POULET A L'ESTRAGON (CHICKEN WITH TARRAGON)



Poulet a l'Estragon (Chicken with tarragon) image

Provided by Nancy Harmon Jenkins

Categories     dinner, roasts, main course

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 8

1 roasting chicken, 3 to 4 pounds
6 cups boiling water
4 tablespoons butter, softened
2 tablespoons finely chopped tarragon
Salt and freshly ground black pepper to taste
1/4 cup dry white wine
1 teaspoon butter kneaded with 1 teaspoon all-purpose flour to make beurre manie
2/3 cup light cream (not ultrapasteurized)

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.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 24 grams, Carbohydrate 3 grams, Fat 46 grams, Fiber 0 grams, Protein 34 grams, SaturatedFat 19 grams, Sodium 1279 milligrams, Sugar 1 gram, TransFat 0 grams

CHICKEN FRICASSEE (FRICASSEE DE POULET A L'ANCIENNE)



Chicken Fricassee (Fricassee de Poulet a L'Ancienne) image

Also see our step-by-step photo tutorial for making Chicken Fricassee. A fricassee is halfway between a saute and a stew. A true classic -- with as many variations as there are grandmothers in France -- it relies on humble ingredients and just a single pot. It's the original French comfort food: simmered chicken with hearty vegetables in a rich, silky sauce. And almost as satisfying as the dish itself is having our one-pot master recipe in your repertoire.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 18

1 whole chicken (3 1/2 to 4 pounds), cut into 11 pieces (reserve back and wing tips for another use, such as stock)
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter, softened, divided
1 tablespoon extra-virgin olive oil
1 small yellow onion, cut into 1/4-inch dice (1 cup)
1 carrot, cut into 1/4-inch dice (1/2 cup)
1 celery stalk, cut into 1/4-inch dice (1/3 cup)
8 ounces cremini mushrooms, trimmed and quartered
2 tablespoons all-purpose flour
2/3 cup dry white wine
4 cups chicken broth
2 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 bay leaf
2 large egg yolks, room temperature
1/4 cup heavy cream
2 to 3 tablespoons roughly chopped fresh tarragon leaves
2 tablespoons fresh lemon juice

Steps:

  • Brown ChickenSeason chicken on both sides with 1 tablespoon salt and 1/2 teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.
  • Saute MirepoixReduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.
  • Cook Mushrooms and FlourAdd mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.
  • Pour in Wine and BrothAdd wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.
  • Simmer ChickenPlace chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165 degrees, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.
  • Make and Add LiaisonTo make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.
  • Finish with Tarragon, Lemon, and ButterReturn chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

PETITE BLANQUETTE DE POULET A L'ESTRAGON (TARRAGON CHICKEN)



Petite Blanquette de Poulet a l'Estragon (Tarragon Chicken) image

A modern and light version of the traditional French Blanquette. Serve with rice.

Provided by elegantcooking

Categories     World Cuisine Recipes     European     French

Time 1h45m

Yield 8

Number Of Ingredients 18

1 whole onion
1 whole clove
6 cups water
7 fluid ounces white wine
1 stalk celery, cut into chunks
1 clove garlic
1 sprig fresh thyme
1 sprig fresh parsley
salt and ground black pepper to taste
1 (3 pound) whole chicken, cut into 8 pieces
2 carrots, cut into chunks
2 tablespoons all-purpose flour
2 ½ ounces butter
4 ½ ounces fresh mushrooms, trimmed and halved
1 egg yolk
1 lemon, juiced
3 tablespoons heavy cream
1 sprig fresh tarragon leaves, finely chopped

Steps:

  • Poke the whole clove into the onion, and place onion into a large soup pot. Stir in water, white wine, celery, garlic, thyme, parsley, salt, and black pepper; bring the mixture to a boil over medium heat. Place the chicken pieces and carrots into the liquid, cover, and simmer for 20 minutes. Remove the chicken pieces to a bowl; strain the stock and reserve about 2 cups. Discard vegetables and herbs.
  • Sprinkle the chicken pieces with flour. Melt butter in a large skillet over medium heat, and pan-fry the chicken until golden brown, about 5 minutes per side. Remove chicken pieces; place mushrooms into the skillet, and cook, stirring occasionally, until the mushrooms have just started to brown, about 10 minutes.
  • Return chicken to skillet; pour in enough stock to barely cover the chicken and mushrooms (about 2 cups); cover and simmer for 20 minutes. Remove chicken and mushrooms to a serving dish. Boil the remaining liquid until reduced by half, stirring constantly, about 10 minutes.
  • In a bowl, whisk together the egg yolk, lemon juice, and cream; remove the skillet from the heat, and gradually whisk the egg yolk mixture into the reduced stock until the sauce thickens. Whisk in tarragon. Serve sauce over the chicken and mushrooms.

Nutrition Facts : Calories 309.5 calories, Carbohydrate 7.9 g, Cholesterol 98.1 mg, Fat 20.9 g, Fiber 1.4 g, Protein 17.5 g, SaturatedFat 9 g, Sodium 123.5 mg, Sugar 2.7 g

RICE PILAF WITH BEANS



Rice Pilaf With Beans image

Make and share this Rice Pilaf With Beans recipe from Food.com.

Provided by Manami

Categories     Long Grain Rice

Time 40m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 9

2 teaspoons olive oil
2/3 cup long grain rice
2/3 cup vegetable stock
2/3 cup water
1/4 teaspoon pepper
1 lb black beans, rinsed and drained
1 tomatoes, sliced
2 tablespoons unsalted butter or 2 tablespoons unsalted margarine, cut into small pieces
2 tablespoons of fresh mint, chopped

Steps:

  • Heat oil in a heavy saucepan over medium heat.
  • Sauté rice until golden.
  • Stir in stock, water and pepper.
  • Increase heat to high and bring to a boil.
  • Immediately reduce heat to low.
  • Cover and simmer 20-25 minutes or until rice is tender and liquid absorbed.
  • Stir in beans.
  • Turn on broiler.
  • Transfer rice to ovenproof serving dish.
  • Arrange tomato slices over beans and dot with butter.
  • Broil 2-3 minutes or cook until tomato slices are cooked throughout.
  • Serve pilaf sprinkled with mint.

Nutrition Facts : Calories 340.3, Fat 8.9, SaturatedFat 4.2, Cholesterol 15.3, Sodium 6.7, Carbohydrate 53.1, Fiber 10.9, Sugar 0.8, Protein 12.7

YELLOW RICE



Yellow Rice image

Yellow rice is a beloved dish among many cultural traditions. A staple side in Latin American kitchens, arroz amarillo appears in various iterations across the region. The appeal of yellow rice extends to Central and South Asia, and South Africa, and its brilliant hue achieved with saffron, turmeric or achiote. This version uses widely available and economical ground turmeric, and is a canvas upon which you can incorporate other ingredients and spices. Consider adding a bell pepper to the onion and garlic, or stir in a cup of frozen peas at the very end. The amount of cooking liquid you use depends on the type and quality of your rice, and be mindful to cut down on salt if you use a salted broth. Typically served as a side dish, the dish can also be served on its own.

Provided by Naz Deravian

Categories     dinner, easy, lunch, grains and rice, main course, side dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

2 cups white basmati rice (or jasmine rice)
1/4 cup extra-virgin olive oil
1 small yellow onion, finely chopped (about 1 cup)
4 garlic cloves, finely chopped
2 1/2 teaspoons kosher salt (such as Diamond Crystal)
1 teaspoon ground turmeric
3 cups water, chicken broth or vegetable broth for basmati rice (or 2 2/3 cups, if using jasmine rice)
Handful of cilantro leaves, for garnish (optional)

Steps:

  • In a fine-mesh sieve, rinse the rice until the water runs clear, then set aside to drain.
  • In a medium saucepan or pot, heat the oil over medium. Add the onion and garlic, and cook, stirring frequently, until softened and fragrant, about 5 to 7 minutes. Take care not to burn the garlic by reducing the heat slightly if necessary.
  • Add the rice and sprinkle it with the salt and turmeric. Stir to combine, then cook the rice and spices in the oil for about 1 minute. Add the water, bring to a lively boil over high heat and then immediately cover and reduce the heat to low. Cook for about 15 minutes, until the water has been absorbed. Turn off the heat and allow the rice to continue steaming, covered, for another 10 minutes.
  • Gently fluff with a fork or a slotted spatula, taking care not to break too many grains. Garnish with the cilantro, if using, and serve.

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Preheat oven to 350 degrees F. 2. Under cold water clean the chicken inside and out, rub salt and wash the chicken. 3. Remove the giblets and trim extra fat from the skin. 4. Place the chicken in a roasting pan; coat the chicken with olive oil. 5. Season with salt and ground pepper.
From ifood.tv


CHICKEN FRICASSEE WITH RICE PILAF - RECIPE | COOKS.COM
6 tbsp. Wondra flour. Cook 4 breasts in water (water to cover breasts) with bouillon cube, onion and salt for 1 hour. Save water for chicken stock. Cut chicken breasts into big chunks. In heavy pot melt 1/4 pound butter. Add flour and brown to a golden brown. Add chicken stock to browned flour a little at a time, to make a gravy.
From cooks.com


10 BEST YELLOW WAX BEANS RECIPES - YUMMLY
2022-05-26 Poulet a l'Estragon with Rice Pilaf and Yellow Wax Bean Fricassee Epicurious chicken stock, ground white pepper, tomato paste, butter, flour and 22 more Green and Wax Bean Salad With Tomato Vinaigrette New York Times Cooking
From yummly.co.uk


WHAT IS YELLOW WAX BEAN? - MY FAVOURITE PASTIME
2018-07-24 Yellow Wax Beans myfavouritepastime.com. Yellow was beans are Immature kidney bean cultivar with pods that turn creamy to bright yellow when ready for harvest. The pods can be flat, oval or rounded depending on the variety. They were originally called string beans because earlier varieties had a tough string along the seam of the pod. The ...
From myfavouritepastime.com


POULET à L'ESTRAGON | RECIPE | RECIPES, FAVORITE RECIPES, COOKING …
Oct 25, 2014 - Ingredients
From pinterest.com


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