Rachael Ray Tarragon Chicken Recipes

CHICKEN WITH RED WINE AND TARRAGON

Steps:

• Bring a large pot of salted water to a boil for the noodles.
• Season chicken generously with salt and pepper. In a large skillet over medium high heat brown pieces of chicken in oil for 2 or 3 minutes on each side and remove to a plate.
• Return pan to stove and reduce heat to medium. Add butter to the pan and shallots, carrots and mushrooms. Saute 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add sugar, tarragon and parsley and stir. Add wine and reduce liquid for 2 minutes. Add tomatoes to your sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
• Meanwhile, cook the noodles until just tender, about 6 minutes. Drain and transfer to a serving bowl. Toss the noodles with butter, tarragon, parsley, and season with salt and pepper.
• Serve chicken with buttered egg noodles tossed with fresh herbs.

RACH'S CHICKEN WITH TARRAGON CREAM SAUCE, GREEN BEANS + RICE PILAF

Steps:

• For the rice, in saucepot over medium heat, melt butter, brown the pasta and pine nuts, add rice and stir a minute more
• Season the rice with salt and pepper, add stock, bring to a boil, cover, reduce heat to low, and cook 15 minutes
• Remove from heat, let stand 10 minutes, fluff with fork and serve
• For the beans, boil in salted water 3 to 4 minutes, place in ice water bath to shock, then drain and dry
• Heat a skillet over medium low heat with butter, melt, then add shallots, salt and white pepper and soften
• Add stock and cook at low boil until very tender
• Turn the heat off, add green beans and cover
• Reheat over medium flame when ready to serve
• For the chicken, heat about ¼ cup EVOO, 4 to 5 turns of the pan, in a large skillet over medium to medium-high heat
• Season the chicken with salt and pepper, then lightly brown on both sides, about 5 minutes, and remove to platter
• Add about 2 tablespoons EVOO, 2 turns of the pan, and the butter, melt and bubble, then add garlic and swirl a minute, grate in some lemon zest and nutmeg, season with salt and pepper, add a sprinkle of flour, and stir
• Add wine, stock, cream, and tarragon, thicken a bit, stir in mustard and slide chicken back in to cook through
• To serve, add lemon juice
• Serve chicken alongside the rice and green beans

DIJON TARRAGON CHICKEN BREASTS

Steps:

• Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley.

TARRAGON-CREAM CHICKEN AND POLENTA POT PIES

Steps:

• In a deep skillet heat 2 turns of the pan extra-virgin olive oil over medium-high heat. Add chicken and lightly brown, 3 minutes, add carrots, onions, and celery as you chop. Season with salt and pepper and cook 10 to 12 minutes to soften.
• Preheat broiler. Set rack in middle of oven.
• Bring 1 cup chicken stock and 1/2 cup cream to a boil, stir in polenta and whisk, 3 minutes. Turn heat low, stir in Gruyere cheese and reserve.

CHICKEN IN TARRAGON CREAM SAUCE, WHITE AND WILD RICE WITH WALNUTS

Steps:

• Cook rice according to package directions.
• Preheat extra-virgin olive oil in a skillet over medium high heat. Season the chicken with salt and pepper. Brown and cook chicken, 5 minutes on each side. Remove chicken to a plate and cover. Reduce heat a bit. Add vinegar and water, scrape up pan drippings. Stir in tomato paste, cream, half-and-half or sour cream and tarragon. Remove from heat.
• Toss nuts and parsley with cooked rice. Slice chicken on an angle and arrange on a bed of rice. Top with sauce and serve. Garnish plate with edible flowers and tarragon.

DIJON-TARRAGON CHICKEN, MASHED POTATOES WITH BRIE OR CAMEMBERT AND RAINBOW CHARD WITH BACON AND LEEKS

Steps:

• For the mashed potatoes: Peel potatoes and cube into uniform pieces, 8 per potato. Smash two cloves of garlic. Place potatoes and smashed garlic in saucepot, cover with water, cover pot and bring to boil. Season with salt and cook to tender, removing lid once potatoes boil. Return the potatoes and garlic to hot pot after draining, then add milk or stock and cheese and mash. Season with pepper of choice, then keep covered.
• For the Dijon-tarragon chicken: While potatoes are coming to a boil, remove tenders from chicken and pound the breasts (if they are large) 1/2 inch thick, then cut each into 3 pieces. Season chicken breasts and tenders with salt and pepper.
• Heat a large cast-iron skillet over medium-high heat with EVOO and melt butter into oil. When it foams, add chicken and brown on both sides, 6 to 7 minutes.
• Peel and chop shallot and chop or grate garlic.
• Remove chicken to a plate, add shallots and garlic and stir a minute or so. Add wine and reduce to 1/4 cup, then add stock and bring to boil. Add creme fraiche or heavy cream and simmer at low rolling boil 2 to 3 minutes, then add Dijon and juice of 1/2 lemon. Chop and add tarragon, slide chicken back into pan and leave on warm or cover pan.
• For the chard with bacon and leeks: While chicken is working, heat a large nonstick skillet over medium-high heat with 1 tablespoon of olive oil, 1 turn of the pan. Stem chard and chop stems; shred the greens. Chop and add bacon to the pan and brown to crisp, 4 minutes. Quarter leek and trim root, then chop; add chard stems and leek to bacon, stir 2 minutes, then wilt in chard greens. Season with salt and pepper and nutmeg to taste, then add juice of 1/2 lemon.
• Serve chicken alongside mashed potatoes and greens with bacon.