Smothered Rabbit With Tarragon Sauce Chicken Recipes

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CHICKEN BREASTS WITH TARRAGON-SHALLOT BUTTER



Chicken Breasts with Tarragon-Shallot Butter image

Seared and roasted chicken gets a pat of flavor from butter seasoned with lemon, tarragon and shallot.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons olive oil
4 boneless skinless chicken breasts, about 8 ounces each
Kosher salt and freshly ground black pepper
1/2 pound thin green beans, trimmed
4 tablespoons unsalted butter, at room temperature
1 tablespoon minced fresh tarragon (see Cook's Note)
3/4 teaspoon freshly squeezed lemon juice
1/2 shallot, minced
Lemon wedges, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat 2 tablespoons oil in a large oven-safe skillet over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Lay the breasts smooth-side down in the skillet and cook, turning once, until golden on both sides, about 8 minutes total. Transfer the skillet to the oven and bake until just cooked through, 10 to 12 minutes more.
  • Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the green beans and cook about 2 minutes. Season with salt and pepper, add 1/4 cup water then cover and cook until the beans are tender, about 3 more minutes.
  • Meanwhile, mix the butter, tarragon, lemon juice and shallot in a small bowl until well combined; season with salt and pepper.
  • Top each chicken breast with a dollop of the butter mixture and serve with the green beans and lemon wedges.

SAUCY TARRAGON CHICKEN



Saucy Tarragon Chicken image

"This delightful golden chicken dish boasts plenty of mushroom gravy and a mild, satisfying taste with just a hint of lemon and tarragon," notes Mary Steiner of West Bend, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

3 cups uncooked egg noodles
4 boneless skinless chicken breast halves (4 ounces each)
3/4 teaspoon dried tarragon
3/4 teaspoon lemon-pepper seasoning
1 tablespoon butter
2 cups sliced fresh mushrooms
4 garlic cloves, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
3 tablespoons sherry or additional reduced-sodium chicken broth
3 tablespoons all-purpose flour
1/4 cup reduced-fat sour cream

Steps:

  • Cook noodles according to package directions. Meanwhile, sprinkle chicken with tarragon and lemon-pepper. In a large nonstick skillet over medium-high heat, brown chicken in butter on both sides. Remove and keep warm. , In the same skillet, saute mushrooms until tender. Add garlic; cook 1 minute longer. Add 1 cup broth and sherry, stirring to loosen browned bits from pan. , Return chicken to the pan; bring to a boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until a thermometer reads 170°. Remove chicken and keep warm. , Combine flour and remaining broth until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in sour cream. Drain noodles; serve with chicken and sauce.

Nutrition Facts : Calories 379 calories, Fat 9g fat (4g saturated fat), Cholesterol 116mg cholesterol, Sodium 454mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

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

BRAISED CHICKEN TARRAGON



Braised Chicken Tarragon image

Chicken braised with wine, tarragon, and leeks is tender, aromatic, and delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h15m

Number Of Ingredients 10

1 whole fryer chicken, quartered, rinsed, and patted dry
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
4 leeks, white and light-green parts only, halved lengthwise and then sliced into 1-inch pieces, washed well, and dried
1/3 cup chopped fresh tarragon, plus more sprigs for garnish
1/2 cup dry white wine
2 1/2 cups homemade or low-sodium canned chicken stock
1 tablespoon freshly grated lemon zest
1 teaspoon freshly squeezed lemon juice

Steps:

  • Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Add chicken, skin side down; cook until skin is browned, about 5 minutes. Turn, and cook until other side is browned, about 3 minutes. Transfer to a plate; set aside.
  • Add leeks to skillet; cook until soft, about 3 minutes. Add tarragon; cook 1 minute. Add wine; deglaze pan, scraping up any browned bits from bottom, until liquid evaporates. Add stock and zest. Cover; bring to a boil. Return chicken to skillet; simmer, covered, over medium-low heat until cooked through, 35 to 40 minutes.
  • Transfer chicken to a platter; keep warm. Place skillet over high heat; cook until sauce thickens, 5 to 6 minutes. Stir in lemon juice. To serve, spoon sauce over chicken; garnish with tarragon sprigs.

CHICKEN WITH TARRAGON SAUCE



Chicken with Tarragon Sauce image

This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sautéed fresh green beans. -Cher Schwartz, Ellisville, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken breast halves (5 ounces each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 shallot, chopped
3/4 cup heavy whipping cream
3 teaspoons minced fresh tarragon, divided
2 teaspoons lemon juice

Steps:

  • Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper., In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm., Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.

Nutrition Facts : Calories 370 calories, Fat 26g fat (14g saturated fat), Cholesterol 137mg cholesterol, Sodium 547mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.

RABBIT WITH TARRAGON SAUCE



Rabbit with Tarragon Sauce image

Make and share this Rabbit with Tarragon Sauce recipe from Food.com.

Provided by Bergy

Categories     Rabbit

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 cup flour
2 teaspoons dried tarragon
salt & pepper
2 (2 lb) rabbits, cleaned & cut up
1/4 cup butter or 1/4 cup margarine
1/4 cup vegetable oil
2 cups chicken broth

Steps:

  • Put the flour, tarragon, salt& pepper in a zip lock bag and mix well.
  • Add the rabbit piece by piece, shake well to lightly coat each piece.
  • Melt butter in a large skillet, add oil.
  • Saute the rabbit pieces until golden.
  • Remove apprx 1/2 of the butter/oil so your sauce will not have too much grease.
  • Add chicken broth.
  • Simmer rabbit apprx 60 minutes.
  • Cover for half the time uncover the last 30 minutes.
  • If you wish you may thicken the sauce with a little flour.

Nutrition Facts : Calories 796.9, Fat 41.7, SaturatedFat 13.4, Cholesterol 268.5, Sodium 451.7, Carbohydrate 8.6, Fiber 0.3, Sugar 0.3, Protein 90.9

RABBIT WITH TARRAGON AND GARLIC



Rabbit With Tarragon and Garlic image

Provided by Moira Hodgson

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 rabbit, cut into eight pieces
Coarse salt and freshly ground pepper to taste
1 tablespoon vegetable oil
2 teaspoons unsalted butter
1/4 cup tarragon-flavored white vinegar
4 medium tomatoes, peeled, seeded and chopped
8 large sprigs fresh tarragon
1 1/2 cups creme fraiche
16 large cloves garlic, unpeeled
1 cup milk
1 tablespoon unsalted butter
Coarse salt and freshly ground pepper to taste
1 teaspoon sugar

Steps:

  • Salt and pepper the rabbit generously. Heat the oil in a large frying pan and add the rabbit. When it starts to brown, add the butter, lower the heat and brown on all sides for 10 minutes, shaking the pan often to avoid sticking. With a slotted spoon, remove the rabbit from the pan and reserve.
  • Pour all the fat from the pan and pat it dry with a paper towel. Add the tarragon vinegar, stirring to detach any fond stuck to the bottom of the pan, and place over high heat. Boil the vinegar for about 30 seconds, or until it has almost completely evaporated, then add the tomatoes and the bunch of tarragon stems (reserve the leaves for later), and cook slowly for four minutes. Add the cream, salt and pepper; then add the rabbit, cover and simmer gently for 15 minutes.
  • Meanwhile, place the cloves of garlic in a small saucepan, add the milk, and bring to a boil. Simmer gently for four minutes and drain.
  • Heat the butter in a small frying pan, add the garlic, salt, pepper and sugar. Cook over very low heat 15 minutes, stirring often, to color and caramelize the garlic on all sides without burning.
  • Lift the pieces of rabbit out of the sauce with a slotted spoon and place them on a plate. Measure the sauce; if there is more than one-and-two-thirds cups, boil it to reduce to that amount, then strain it into a clean frying pan. Correct seasoning and heat the rabbit in the sauce.
  • Place the rabbit on a serving platter, spoon the sauce over it and sprinkle with the freshly chopped tarragon. Place the caramelized cloves of garlic around the rabbit and serve.

Nutrition Facts : @context http, Calories 894, UnsaturatedFat 21 grams, Carbohydrate 23 grams, Fat 50 grams, Fiber 3 grams, Protein 87 grams, SaturatedFat 21 grams, Sodium 1671 milligrams, Sugar 10 grams, TransFat 0 grams

SMOTHERED RABBIT WITH TARRAGON SAUCE (CHICKEN)



Smothered Rabbit With Tarragon Sauce (Chicken) image

Make and share this Smothered Rabbit With Tarragon Sauce (Chicken) recipe from Food.com.

Provided by southern chef in lo

Categories     Wild Game

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup all-purpose flour
2 teaspoons dried tarragon
1 1/2 teaspoons salt
1 teaspoon pepper
2 (2 1/2 lb) rabbits or 2 (2 1/2 lb) chicken, cut up
1/4 cup butter or 1/4 cup margarine
1/4 cup cooking oil
2 cups chicken broth

Steps:

  • In plastic bag combine flour, tarragon, salt, and pepper. Add the rabbit or chicken pieces one at a time; shake well to cover with flour.
  • In large skillet, melt butter; add oil. Once oil is a frying temperature, sauté the rabbit/chicken a few at a time until browned. Add broth; cover and simmer 50-60 minutes or until tender. Remove chicken and thicken pan juices.

Nutrition Facts : Calories 710.1, Fat 35.9, SaturatedFat 11.5, Cholesterol 247.9, Sodium 801.6, Carbohydrate 6.6, Fiber 0.3, Sugar 0.2, Protein 84.7

TARRAGON CHICKEN



Tarragon Chicken image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
1 tablespoon olive oil
1 (about 3 pound/1.4 kg) chicken, cut into 8 pieces
Salt and freshly ground black pepper
1/2 cup chicken stock
1 shallot, minced
3/4 cup dry white wine
1 cup creme fraiche
1/2 cup chopped fresh tarragon
Lemon juice, to taste

Steps:

  • 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 and reduce any leftover juices until sticky. Add the shallot and wine and reduce to a thickish sauce, about 5 minutes. Add the creme fraiche and 1/2 the tarragon. Boil down again to sauce consistency, 3 to 5 minutes.
  • Season the sauce with salt, pepper, and lemon juice. Put back the chicken pieces, turning to coat, then transfer to a platter. Pour the sauce over, scatter over the remaining tarragon, and serve.

SPICY TARRAGON YOGURT CHICKEN



Spicy Tarragon Yogurt Chicken image

Tarragon is one of the most aromatic and sweetest herbs that there is. It's good with chicken and really nice in a marinade like this. A good way to mix up the same old grilled chicken recipes.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h25m

Yield 6

Number Of Ingredients 10

1 bunch fresh tarragon sprigs, leaves only
½ cup plain Greek-style yogurt
¼ cup harissa sauce (see footnote for recipe link)
2 garlic cloves, peeled
2 tablespoons vinegar or citrus juice
1 tablespoon ground cumin
2 teaspoons kosher salt
4 large chicken breast halves
¼ cup harissa sauce, for garnish
4 sprigs tarragon, for garnish

Steps:

  • Combine tarragon, Greek yogurt, harissa sauce, garlic, vinegar, cumin, and salt in a blender. Puree until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover and refrigerate for 2 to 3 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove chicken breasts from the marinade and place on the pre-heated grill. Cook over medium-high heat until dark grill marks appear, about 7 minutes per side.
  • Garnish with harissa sauce and a sprig of tarragon.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 2.9 g, Cholesterol 151.8 mg, Fat 7 g, Fiber 0.2 g, Protein 56.6 g, SaturatedFat 2 g, Sodium 1280.5 mg, Sugar 1.7 g

RABBIT WITH TARRAGON SAUCE



Rabbit with Tarragon Sauce image

Golden rabbit pieces covered in a savory herbed gravy make this a satisfying, stick-to-your-ribs main dish. One of my favorite herbs, tarragon, provides subtle flavor that goes so well with rabbit. -Yvonne Kessler, Pangman, Saskatchewan

Provided by Allrecipes Member

Time 1h10m

Yield 8

Number Of Ingredients 8

½ cup all-purpose flour
2 teaspoons dried tarragon
1 ½ teaspoons salt
1 teaspoon pepper
2 (2 pound) rabbit, cut into small pieces
¼ cup butter or margarine
¼ cup cooking oil
2 cups chicken broth

Steps:

  • In a resealable plastic bag, combine flour, tarragon, salt and pepper. Add the rabbit pieces, one at a time, and shake well. In a large skillet, melt butter; add oil. Saute the rabbit pieces, a few at a time, until browned. Add broth; cover and simmer for 50-60 minute or until tender. thicken the pan juices if desired.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 6.6 g, Cholesterol 146.2 mg, Fat 25.4 g, Fiber 0.3 g, Protein 46.8 g, SaturatedFat 8.5 g, Sodium 790.3 mg, Sugar 0.3 g

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