Roasted Mustard Tarragon Chicken Recipes

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ROASTED MUSTARD TARRAGON CHICKEN



Roasted Mustard Tarragon Chicken image

Provided by Ruth Cousineau

Categories     Milk/Cream     Chicken     Mustard     Roast     Dinner     Tarragon     Potluck     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 chicken (about 3 1/2 pounds)
1 bunch tarragon, divided
1/3 cup plus 1 tablespoon Dijon mustard, divided
1 1/2 tablespoons all-purpose flour
1 1/4 cups water
1/4 cup heavy cream
Equipment:
kitchen string

Steps:

  • Preheat oven to 425°F with rack in middle.
  • Pull off excess fat around cavities of chicken and discard, then rinse chicken and pat dry. Mix together 1 1/2 teaspoons salt and 1 teaspoon pepper and rub inside cavity. Chop enough tarragon to measure 1 1/2 tablespoons and set aside, then add remainder of bunch to cavity. Put chicken in a flameproof shallow roasting pan or gratin dish and rub all over with 1/3 cup mustard. Tie legs together with string and roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 45 minutes to 1 hour.
  • Carefully tilt chicken so juices from cavity run into roasting pan, then transfer chicken to a cutting board and let stand 10 minutes.
  • Pour off all but 2 tablespoons fat from pan. Whisk in flour, then cook over medium heat, whisking, 1 minute. Add water, whisking constantly and scraping up brown bits, and bring to a boil. Simmer sauce until slightly thickened, then whisk in cream, remaining tablespoon mustard, and salt and pepper to taste.
  • Strain sauce through a fine-mesh sieve into a bowl, discarding solids, then stir in reserved chopped tarragon. Serve chicken with sauce.

MUSTARD TARRAGON CHICKEN



Mustard Tarragon Chicken image

I usually prepare this chicken in the morning, refrigerate it the rest of the day and then just pop it into the oven right before mealtime.-Beth Brown, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1/2 cup butter, melted
1/2 teaspoon ground mustard
1/2 teaspoon garlic salt
3/4 cup dry bread crumbs
1/4 to 1/2 teaspoon dried tarragon
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • Combine the butter, mustard and garlic salt in a shallow bowl. Combine the bread crumbs, tarragon and pepper in another shallow bowl. Dip chicken into butter mixture, then coat with crumb mixture. , Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°.

Nutrition Facts : Calories 311 calories, Fat 19g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 476mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein.

MUSTARD TARRAGON CHICKEN



Mustard Tarragon Chicken image

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

Provided by dicentra

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup butter, melted
1/2 teaspoon ground mustard
1/2 teaspoon garlic salt
3/4 cup dry breadcrumbs
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
6 boneless skinless chicken breast halves

Steps:

  • In a shallow bowl, combine the butter, mustard and garlic salt. In another shallow bowl, combine the bread crumbs, tarragon and pepper.
  • Dip chicken in to butter mixture, then coat with crumb mixture. Place in an ungreased baking dish.
  • Bake, uncovered, at 375 for 20-25 minutes or until juices run clear.

Nutrition Facts : Calories 320.7, Fat 17.6, SaturatedFat 10.3, Cholesterol 109.1, Sodium 284.6, Carbohydrate 10, Fiber 0.7, Sugar 0.9, Protein 29.3

TARRAGON MUSTARD BAKED CHICKEN



Tarragon Mustard Baked Chicken image

Make and share this Tarragon Mustard Baked Chicken recipe from Food.com.

Provided by Evie3234

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon dried tarragon
1 garlic clove, minced
2 slices whole wheat bread
4 chicken breasts (about 2lb or 1 kg total)

Steps:

  • Preheat oven to 350°F.
  • Mix mustard, lemon juice, tarragon and garlic in food processor or blender.
  • Process bread into crumbs.
  • Remove skin from chicken.
  • place chicken breast in greased or non stick 13 x 9 inch baking dish.
  • Spread with mustard mixture, then sprinkle with crumbs.
  • Bake for 45-55 minutes or until chicken is no longer pink inside.

WHOLE ROASTED MUSTARD CHICKEN



Whole Roasted Mustard Chicken image

A whole chicken is an easy, efficient weeknight meal when roasted at high heat on a bed of vegetables. Mustard adds a welcome tang to the recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h25m

Number Of Ingredients 9

1 large onion, cut into 1/4-inch rounds
2 sweet potatoes, cut into 1/4-inch rounds
12 ounces brussels sprouts, trimmed
9 thyme sprigs
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 whole chicken (3 1/2 pounds), room temperature, patted dry
2 lemons, pricked all over with a fork, plus wedges for serving
1/4 cup Dijon mustard

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss onion, sweet potatoes, brussels sprouts, and 3 thyme sprigs with 2 tablespoons oil. Season with salt and pepper; spread in a single layer. Season chicken cavity with salt and pepper, then stuff with lemons and remaining 6 thyme sprigs. Rub remaining 1 tablespoon oil over skin, brush with mustard, and season with salt and pepper. Tie legs with twine. Place on top of vegetables; roast 20 minutes.
  • Reduce temperature to 375 degrees and roast until a thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, 40 to 45 minutes more. Transfer chicken to a carving board; let stand 15 minutes. Meanwhile, return vegetables to oven. Continue roasting until tender and golden brown in places, 12 to 15 minutes more. Carve chicken and serve, with vegetables and lemon wedges alongside.

TARRAGON & MUSTARD ROAST CHICKEN



Tarragon & Mustard Roast Chicken image

Make and share this Tarragon & Mustard Roast Chicken recipe from Food.com.

Provided by English_Rose

Categories     Whole Chicken

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

8 sprigs tarragon, leaves chopped and stalks reserved
2 onions, cut into large chunks
2 carrots, cut into large chunks
3 sticks celery, roughly chopped
1 head fennel, roughly chopped
7 tablespoons olive oil, plus more for drizzling
1 bulb of garlic, roughly chopped (skin and all)
2 (3 lb) chicken
1 lemon, quartered
1 tablespoon Dijon mustard, plus 1 extra tsp
1 1/2 cups red wine
2 cups chicken stock
salt and pepper

Steps:

  • Preheat the oven to 400°F
  • Put the tarragon stalks, vegetables, olive oil and garlic in a heavy roasting tin.
  • Place on a high heat and cook for 10 minutes, stirring occasionally, until the vegetables start to brown.
  • While the vegetables are cooking, remove any string from the chickens, sprinkle the cavities with salt and pepper and stuff the lemon quarters inside.
  • Lay the chickens, breast-side down, on top of the veg. Season with salt and pepper, scatter over half the chopped tarragon leaves, then drizzle with a little olive oil.
  • Roast for 20 minutes. Meanwhile, mix 1 tbsp mustard with the remaining chopped tarragon leaves.
  • Remove the roasting tin from the oven, turn the chickens over and spread with the mustard mixture.
  • Return the chickens to the oven and roast for a further 40 minutes or until the juices run clear when a thigh is pierced with a skewer.
  • Remove the chickens to a dish or 2 large plates and cover each one with an upturned bowl.
  • Skim any excess fat from the roasting tin. Place the tin on a high heat, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced.
  • Now pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in 1 tsp mustard, season to taste and strain into a gravy boat.

Nutrition Facts : Calories 862.7, Fat 58.6, SaturatedFat 14.4, Cholesterol 209.4, Sodium 391.1, Carbohydrate 17.2, Fiber 3.6, Sugar 4.6, Protein 55.2

TARRAGON & MUSTARD ROASTED FREE-RANGE CHICKEN



Tarragon & mustard roasted free-range chicken image

A succulent chicken roast, full of herby flavour - the mustard adds a great new taste

Provided by Good Food team

Categories     Dinner, Lunch

Time 2h

Number Of Ingredients 12

1 large bunch tarragon , leaves chopped and stalks reserved
2 large onions , cut into large chunks
2 large carrots , cut into large chunks
3 sticks celery , roughly chopped
1 head fennel , roughly chopped
100ml olive oil , plus more for drizzling
1 garlic head, roughly chopped (skin and all)
2 x free-range chicken
1 lemon , quartered
1 tbsp Dijon mustard , plus 1 extra tsp
½ bottle hearty red wine
500ml chicken or vegetable stock

Steps:

  • Preheat the oven to fan 180C/ conventional 200C/gas 6. Put the tarragon stalks, vegetables, olive oil and garlic in a heavy roasting tin. Place on a high heat and cook for 10 minutes, stirring occasionally, until the vegetables start to brown.
  • While the vegetables are cooking, remove any string from the chickens, sprinkle the cavities with salt and pepper and stuff the lemon quarters inside.
  • Lay the chickens, breast-side down, on top of the veg. Season with salt and pepper, scatter over half the chopped tarragon leaves, then drizzle with a little olive oil. Roast for 20 minutes. Meanwhile, mix 1 tbsp mustard with the remaining chopped tarragon leaves.
  • Remove the roasting tin from the oven, turn the chickens over and spread with the mustard mixture. Return the chickens to the oven and roast for a further 40 minutes or until the juices run clear when a thigh is pierced with a skewer.
  • Remove the chickens to a dish or 2 large plates and cover each one with an upturned bowl. Skim any excess fat from the roasting tin. Place the tin on a high heat, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced. Now pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in 1 tsp mustard, season to taste and strain into a gravy boat.

Nutrition Facts : Calories 583 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 61 grams protein, Sodium 0.93 milligram of sodium

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

MUSTARD-BRAISED CHICKEN WITH TARRAGON RECIPE



MUSTARD-BRAISED CHICKEN WITH TARRAGON Recipe image

Provided by á-3145

Number Of Ingredients 11

1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
Kosher salt and ground black pepper
3 pounds bone-in, skin-on chicken thighs, trimmed and patted dry
1 tablespoon grapeseed or other neutral oil
2 medium shallots, halved and thinly sliced
2 medium garlic cloves, minced
1 tablespoon all-purpose flour
2 cups low-sodium chicken broth
1/4 cup plain whole-milk yogurt
2 tablespoons chopped fresh tarragon

Steps:

  • Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together both mustards and ½ teaspoon each salt and pepper; set aside. Season the chicken on both sides with salt and pepper. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken skin side down and cook without disturbing until golden brown, 5 to 8 minutes. Remove the pan from the heat. Using tongs, transfer the chicken skin up to a plate, then spread ¼ cup of the mustard mixture evenly onto the skin sides. Pour off and discard all but 2 tablespoons of fat in the skillet and return the pan to medium. Add the shallots, garlic and flour, then cook, stirring often, until the mixture is light golden brown, about 3 minutes. Add the broth and bring to a boil over medium-high, scraping up any browned bits. Return the chicken pieces skin side up to the skillet and pour in the accumulated juices. Place the pan in the oven and cook until the thickest part of the thigh reaches about 175°F, 15 to 20 minutes. Transfer the chicken skin side up to a platter. Set the skillet over medium-high (the handle will be hot) and bring the cooking liquid to a simmer. Cook, stirring occasionally, until the mixture is slightly thickened and a spoon drawn through the sauce leaves a trail, 5 to 8 minutes. Off heat, stir in the remaining mustard mixture, the yogurt and tarragon. Taste and season with salt and pepper, then spoon the sauce around the chicken.

MUSTARD-TARRAGON CHICKEN SAUTé



Mustard-Tarragon Chicken Sauté image

Categories     Chicken     Mustard     Sauté     Low Carb     Spring     Tarragon     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

4 skinless boneless chicken breast halves
1 1/2 tablespoons butter
1/3 cup finely chopped shallots
1/3 cup dry vermouth
2 tablespoons whole grain Dijon mustard
1/2 cup whipping cream
2 1/2 tablespoons chopped fresh tarragon

Steps:

  • Sprinkle chicken breasts with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken breasts and sauté until cooked through, about 5 minutes per side. Transfer chicken to platter. Tent with aluminum foil to keep warm.
  • Add shallots to same skillet and sauté 1 minute. Add vermouth and mustard and bring to simmer. Add cream and 1 1/2 tablespoons tarragon. Simmer until slightly thickened, stirring often, about 3 minutes. Return chicken and any accumulated juices to skillet. Simmer until chicken is heated through, about 1 minute.
  • Transfer chicken and sauce to platter. Sprinkle with remaining 1 tablespoon tarragon and serve.

ROAST TARRAGON CHICKEN RECIPE BY TASTY



Roast Tarragon Chicken Recipe by Tasty image

Here's what you need: butter, small sweet potatoes, celery, large sweet onions, small red sweet peppers, small yellow peppers, olive oil, red pepper flakes, garlic powder, fresh tarragon, whole chicken, salt, pepper, chicken stock, ground cayenne pepper

Provided by Bethany Edings

Yield 5 serving

Number Of Ingredients 15

¼ cup butter, divided
5 small sweet potatoes, peeled
4 stalks celery
2 large sweet onions
5 small red sweet peppers
5 small yellow peppers
2 tablespoons olive oil
1 tablespoon red pepper flakes
2 tablespoons garlic powder
3 tablespoons fresh tarragon, divided
1 whole chicken, 5 pounds (2 kilogram)
salt, to taste
pepper, to taste
1 cup chicken stock, unsalted
1 teaspoon ground cayenne pepper

Steps:

  • Using some of the butter, grease a large roasting pan well.
  • Then preheat oven to 375°F (190°C).
  • Roughly chop all vegetables (if you don't they might cook down too much or get mushy).
  • In large bowl combine all vegetables. Sprinkle with olive oil, pepper flakes, garlic powder, and 1 tablespoon tarragon. Set aside.
  • Pat chicken dry, making sure no innards are left in the chicken. Sprinkle 1 tablespoon tarragon inside of chicken along with a pinch of salt and pepper.
  • Carefully mix remaining butter and tarragon place it under the skin of the chicken on top of the breasts.
  • Place a small oven-safe grate or rack in bottom of roasting pan then pour in your mixed vegetables. Around it add ½ cup chicken stock.
  • Place chicken on top of rack so it sits above the vegetables and stock.
  • Cover with either lid or aluminum foil. Place in oven, adding ½ cup chicken stock as needed to keep the vegetables moist, but not drowned. Cook chicken for 2 hrs( cooking times vary on size of chicken and oven settings). Once chicken is close to being done, pull from oven and remove cover. Sprinkle with ground cayenne pepper and salt.
  • Place chicken back into oven to brown for 10-15 minutes.
  • Enjoy!

Nutrition Facts : Calories 1074 calories, Carbohydrate 98 grams, Fat 57 grams, Fiber 13 grams, Protein 42 grams, Sugar 38 grams

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