CHICKEN WITH RED WINE AND TARRAGON
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 17
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.
FRENCH CHICKEN TARRAGON
Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.
Provided by David Tanis
Categories Dinner Chicken Tarragon Lemon Shallot Braise Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 10
Steps:
- Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
- Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
- Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
- Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
- Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.
TARRAGON CHICKEN
This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey cutlet in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Tender chicken (it's the poaching early on that sees to this), aromatically fresh and insistently herbal tarragon, a generous splosh of vermouth, all rounded off by rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro of fond memory or happy imaginings. If you can't get fresh tarragon, do not despair: just double the freeze-dried tarragon at the start and add some freshly chopped parsley at the end. And I can assure you it would be worth your while considering a teaspoon of tarragon mustard, too, along with the cream. About which, please don't wimp out on me: this is old-fashioned cooking which cannot be proscribed by new-age dietary concerns. But, if you insist, halve the cream, and add another 2 tablespoons of vermouth when you're pouring the rest in after the chicken's had its first 5 minutes cooking. Eat with a tumbled mixture of French or green beans and asparagus tips along with steamed baby white-skinned potatoes or, hard to beat for me, some white basmati rice forked through with a soupcon of butter and freshly ground white pepper.
Provided by Nigella Lawson : Food Network
Time 28m
Yield 2 servings
Number Of Ingredients 9
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.
SKILLET TARRAGON CHICKEN WITH NOODLES
Provided by Anne | Craving Something Healthy
Time 30m
Number Of Ingredients 13
Steps:
- Pat the chicken breast pieces dry, and sprinkle them with salt and pepper.
- Heat the oil and butter in a large sauté pan over medium high heat.
- Saute the chicken breasts until golden on each side (about 2 minutes per side)
- Remove the chicken from the pan, and place on a plate, and set aside.
- Add the onions, mushrooms and garlic to the saute pan, and let cook for about 2 more minutes until softened.
- Add the flour, and stir for about 30 seconds. Add the tomato paste, and stir again to combine.
- Slowly pour in the Progresso Cooking Stock, salt, and tarragon, and stir well. Bring the stock to a boil, and then add the dried pasta. Mix to submerge the pasta, and lay the chicken breasts on top of the pasta.
- Reduce the heat to low, cover, and let simmer for about 8-10 minutes or until the chicken is cooked through, and the pasta is al dente.
- Remove the pan from the heat.
- Place the Greek yogurt in a bowl or measuring cup, temper the yogurt by slowly adding a soup ladle full of the pan sauce to the yogurt, while stirring to combine.
- Add the warmed yogurt into the sauce, and stir well to combine the chicken and noodles with the sauce.
- Serve immediately.
TARRAGON CHICKEN CASSEROLE
For a quick, hearty main dish that's ideal when the weather's warm, try this casserole. With cooked chicken, it bakes in just half an hour. People love the tasty sauce and cheese on top. -Bob Breno, Strongsville, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 362 calories, Fat 13g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 337mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
DIJON-TARRAGON CREAM CHICKEN
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
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
CREAMY CHICKEN TARRAGON WITH EGG NOODLES
You can use any chicken pieces you like, we enjoy using skin-on/bone-in pieces rather than b/s chicken breasts.
Provided by 2Bleu
Categories Whole Chicken
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Season both sides of the chicken with dry mustard, salt, and pepper. Heat the oil in a large Dutch oven (or large skillet) over medium-high heat. Carefully lower the chicken into the pot and cook for about 3-5 minutes per side to sear (just until they begin to brown slightly). Transfer the still-raw chicken to a plate.
- Reduce the heat under the pot to medium. Add chopped onion and optional mushrooms. Cook, stirring constantly for about 1 minute. Add the wine to deglaze the pan, cooking for about 1 minute more.
- Add the cream and half of the tarragon. Return the chicken to the pot and adjust the heat so that the cream gently simmers. Cover and cook, turning chicken occasionally, until it's firm and cooked through, about 25-30 minutes.
- Meanwhile, cook the egg noodles according to package directions. Drain and toss with butter, season with salt and pepper to taste. Keep warm.
- Remove chicken pieces from the pot, raise heat to medium-high and continue to simmer the sauce, uncovered, for a few minutes to thicken. Re-season with remaining tarragon and additional salt and pepper if needed.
- Remove about 1 cup of sauce and toss it with the egg noodles. Plate up the noodles, then place the chicken over the noodles and sprinkle with parsley.
Nutrition Facts : Calories 847.7, Fat 55.8, SaturatedFat 24, Cholesterol 258.9, Sodium 461.5, Carbohydrate 44.6, Fiber 2.2, Sugar 1.7, Protein 38.5
TARRAGON CHICKEN AND RICE SOUP
When I make this soup, I always get rave reviews. The tarragon gives it a special taste. Tastes great the next day for leftovers! To be honest I don't measure the ingredients when I make this recipe, so this is my best guess at how much of each I use. This makes a very thick soup, with a bite of something in every spoonful. If too thick, add more water or chicken broth.
Provided by RUBYJEWEL
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 55m
Yield 10
Number Of Ingredients 11
Steps:
- Fill a Dutch oven or stockpot about 3/4 full with water; mix chicken base, tarragon, basil, and black pepper into water and bring to a boil. Cook chicken in the boiling broth mixture until no longer pink in the center, 15 to 20 minutes. Remove chicken from broth, leaving broth in Dutch oven to simmer. Dice chicken and add it back to the simmering broth.
- Mix rice, onion, carrot, celery, and garlic into simmering broth; cook until rice is tender and soup is thickened, 25 to 30 minutes. Add more water if needed.
Nutrition Facts : Calories 144.7 calories, Carbohydrate 20.9 g, Cholesterol 24.7 mg, Fat 1.4 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 0.4 g, Sodium 284.5 mg, Sugar 2.8 g
MUSTARD-TARRAGON ROAST CHICKEN WITH EGG NOODLES
Make and share this Mustard-Tarragon Roast Chicken With Egg Noodles recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- In a large bowl, combine the mustard, vinegar, 2 tablespoons of the oil, the garlic, tarragon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken and toss to coat.
- Place the chicken in a roasting pan and roast until cooked through, about 45 minutes.
- During the last 15 minutes of roasting, cook the noodles according to the package directions.
- Drain and return to the pot. Add the parsley and the remaining oil and toss to coat.
- Transfer the chicken to individual plates. Place the pan containing the drippings over medium-high heat.
- Add the wine and cook, stirring and scraping the bits from the bottom of the pan, until the wine reduces slightly, about 5 minutes.
- Divide the noodles among the plates and spoon the sauce over the top.
Nutrition Facts : Calories 1037.1, Fat 54.9, SaturatedFat 13.4, Cholesterol 252.9, Sodium 543.9, Carbohydrate 66.6, Fiber 4.2, Sugar 3, Protein 59
30 MINUTE CHICKEN & TARRAGON PASTA
Tarragon and chicken are perfect partners in this sophisticated midweek supper treat
Provided by Good Food team
Categories Dinner, Lunch, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Cook the pasta in boiling water for 8-10 minutes, or according to packet instructions, until just tender.
- Meanwhile, heat the oil and fry the chicken over a high heat for 4-5 minutes, stirring, until golden and cooked. Add the garlic, cream, tarragon and 3 tbsp of the pasta cooking liquid. Gently heat through.
- When the pasta is cooked, stir in the spinach (it will immediately wilt in the hot water). Drain well, then toss into the creamy chicken. Season with salt and pepper and serve with lemon for squeezing.
Nutrition Facts : Calories 560 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.58 milligram of sodium
WALNUT-TARRAGON CHICKEN TENDERS
Moist and delicious with a rich crusty coating, these chicken tenders are guaranteed to become a family favorite. Substitute cream for milk if you want to enrich the flavors even more.
Provided by DustyLV
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
- Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.
Nutrition Facts : Calories 705.9 calories, Carbohydrate 22.5 g, Cholesterol 148.7 mg, Fat 54.3 g, Fiber 1.7 g, Protein 33.1 g, SaturatedFat 14.3 g, Sodium 173.5 mg, Sugar 2 g
CHICKEN WITH TOMATOES AND TARRAGON
This juicy and tender chicken is scented with the sweetness of tarragon and the healthy flavors of tomatoes, leeks, green onions and garlic (with a little white wine). This would be a nice company dish, or a homey supper served with buttered egg noodles and a salad. Prep time includes marinating, and you could use canned diced tomatoes (to equal 4 cups) instead of fresh to save some time; but in the summer use vegetables right out of the garden!
Provided by EdsGirlAngie
Categories Chicken
Time 9h
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Place washed chicken in a baking dish.
- In a large bowl, combine the rest of the ingredients.
- Pour over the chicken, cover tightly and refrigerate overnight (or at least 2 hours).
- Preheat oven to 350 degrees F.
- Pour off marinade into a skillet and cook it down to about half of its volume.
- Pour reduced sauce over chicken and bake, covered for about 30 minutes; uncover and bake another 15 minutes.
Nutrition Facts : Calories 304.7, Fat 2.8, SaturatedFat 0.7, Cholesterol 68.4, Sodium 1031.9, Carbohydrate 22.7, Fiber 5.1, Sugar 11.3, Protein 34.2
EASY CHICKEN AND NOODLES
In Lancaster, Ohio, Shirley Heston can prepare this stovetop supper in mere minutes. Canned soup makes the sauce a snap to throw together while the noodles boil. It's comforting and inexpensive, too, at $1.22 per serving.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the soup, milk, Parmesan cheese and pepper. Stir in the noodles and chicken; heat through.
Nutrition Facts : Calories 368 calories, Fat 14g fat (5g saturated fat), Cholesterol 107mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein.
SAUCY TARRAGON CHICKEN
"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
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
More about "tarragon chicken and noodles recipes"
CREAMY TARRAGON CHICKEN WITH EGG NOODLES - BLUE …
From bluejeanchef.com
- Heat the olive oil in a large 12-inch skillet. Season the chicken with salt and freshly ground black pepper. Brown the chicken cubes on all sides. Remove the browned chicken from the pan and set aside.
- Add the butter, onion and carrots and sauté for a few minutes, until the onions start to soften. Add the mushrooms, season with salt and freshly ground black pepper and sauté for a few more minutes until all the vegetables begin to soften. Stir in the flour and cook for a minute or two. Add the sherry and bring it to a simmer until the mixture has thickened. Pour in the chicken stock and heavy cream, continue to simmer and stir until the sauce is completely smooth. Stir in the dry egg noodles.
- Simmer uncovered for 10 minutes. Return the browned chicken to the pan, add the peas and cook for 2 to 3 more minutes, until the noodles are cooked. Remove the pan from the heat and stir in the Swiss cheese and tarragon. Let it sit for a few minutes. The sauce will thicken a little and it will cool to an edible temperature. Serve with a butter lettuce salad.
CHICKEN IN TARRAGON-MUSTARD CREAM SAUCE RECIPE
From foodandwine.com
TARRAGON CHICKEN RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CREAMY TARRAGON CHICKEN WITH STEP-BY-STEP PHOTOS - EAT, …
From eatlittlebird.com
TARRAGON CHICKEN RECIPE | EATINGWELL
From eatingwell.com
TARRAGON CHICKEN NOODLE SOUP RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
TARRAGON CHICKEN AND NOODLES | TASTY KITCHEN: A …
From tastykitchen.com
CREAMY SLOW-COOKER TARRAGON CHICKEN | SOUTHERN LIVING
From southernliving.com
CREAMY FRENCH CHICKEN TARRAGON (POULET à L’ESTRAGON)
From pardonyourfrench.com
BEST TARRAGON CHICKEN RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
TARRAGON CHICKEN | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
TARRAGON CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
TARRAGON CHICKEN NOODLE SOUP - CAMPBELLS FOOD SERVICE
From campbellsfoodservice.com
TARRAGON CHICKEN MARINADE - BAKE IT WITH LOVE
From bakeitwithlove.com
MUSTARD-TARRAGON ROAST CHICKEN WITH EGG NOODLES RECIPE
From realsimple.com
MUSTARD-TARRAGON ROAST CHICKEN WITH EGG NOODLES RECIPE
From myrecipes.com
CHICKEN A LA KING WITH EGG NOODLES & TARRAGON RECIPE - RACHAEL …
From rachaelray.com
SAVORY PEAR TARRAGON CHICKEN & NOODLES | RECIPE | CRAVING4MORE
From craving4more.com
CHICKEN AND TARRAGON FARFALLE | RICARDO
From ricardocuisine.com
CHICKEN NOODLE SOUP WITH FRESH TARRAGON RECIPE | MYRECIPES
From myrecipes.com
TARRAGON CHICKEN - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
CREAMY TARRAGON CHICKEN - THE ENDLESS MEAL®
From theendlessmeal.com
CHICKEN & NOODLES WITH TARRAGON SAUCE - SUPER HEALTHY KIDS
From superhealthykids.com
CHICKEN WITH TARRAGON - AN EASY ONE-POT LUNCH OR SUPPER
From annabelandgrace.com
CHICKEN THIGHS WITH CREAMY MUSHROOM TARRAGON SAUCE
From seasonsandsuppers.ca
RECIPE: TARRAGON CHICKEN FRICASSEE - KITCHN
From thekitchn.com
EASY SKILLET TARRAGON CHICKEN - AMEE'S SAVORY DISH
From ameessavorydish.com
TARRAGON CHICKEN - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
30 TARRAGON RECIPES FOR A DELICIOUS DINNER - INSANELY GOOD
From insanelygoodrecipes.com
CHICKEN WITH TARRAGON CREAM SAUCE RECIPE FROM RACHAEL RAY
From rachaelrayshow.com
CLASSIC FRENCH CHICKEN TARRAGON RECIPE AND VIDEO - EAT SIMPLE FOOD
From eatsimplefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love