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.
CHICKEN FRICASSEE
Steps:
- In a large Dutch oven, heat the oil. Brown the chicken and set aside.
- Preheat oven to 375 degrees F.
- In the same pan add more oil, if necessary, and add the peppers, onions, and garlic. Cook until the vegetables start to soften and caramelize, about 5 minutes. Add the ground cumin, coriander, and cayenne. Cook for another 5 minutes. Remove the pepper mixture and puree until smooth in a food processor and set aside.
- In the same pan, add the chicken back in, along with the malanga, green plantain, and calabaza. Pour in the chicken stock and the pureed pepper mixture (sofrito). Cover and cook in the oven until the chicken is falling off the bone and the vegetables are tender, about 1 hour.
- Serve garnished with chopped cilantro.
CHICKEN FRICASSEE WITH TARRAGON
Fricassee is a classic French stew of chicken and vegetables, cooked in white wine and finished with a touch of cream. The light tarragon-infused sauce begs to be sopped up with crusty bread.
Provided by MyCookiesCrumble
Categories Whole Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Season chicken with salt and pepper.
- Dredge in flour, shaking off the excess.
- Heat oil in a large deep skillet or Dutch oven.
- Add chicken, and cook until browned, about 4 minutes per side. Transfer to a plate.
- Add shallots to the pan. Cook, stirring, until fragrant, about 30 seconds.
- Add wine and scrape up any browned bits. Simmer until reduced slightly, about 3 minutes.
- Add broth, and bring to a simmer.
- Return the chicken to the pan.
- Add carrot, mushrooms and tarragon sprigs. Reduce heat to low, cover, and simmer gently until the chicken is tender and no longer pink in the center, about 20 minutes.
- Transfer the chicken to a plate, and cover with foil to keep warm. Discard tarragon sprigs.
- Increase heat to medium-high. Simmer the cooking liquid for 2-3 minutes to intensify flavor.
- Add cornstarch mixture and cook, stirring, until slightly thickened, about 2 minutes.
- Whisk in sour cream, mustard, and chopped tarragon.
- Serve immediately.
Nutrition Facts : Calories 563.5, Fat 33.3, SaturatedFat 9.8, Cholesterol 136.8, Sodium 608.4, Carbohydrate 16.5, Fiber 1.8, Sugar 4.3, Protein 39.1
CREAMY CHICKEN WITH ASPARAGUS & TARRAGON
A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes
Provided by Good Food team
Categories Dinner, Main course
Time 28m
Number Of Ingredients 9
Steps:
- Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
- Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
- Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.
Nutrition Facts : Calories 318 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
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- Heat a splash of oil in a large frying pan. Slice, then fry the mushrooms for 10 minutes or until golden and all the liquid has evaporated. Crush and stir in the garlic. Add the wine, then simmer for 2 minutes. Stir in the flour, then cook for another 2 minutes. Stir in the cream and water, little by little, until thick and smooth.
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- In a 12-inch skillet cook chicken in hot oil or shortening, uncovered, over medium heat 10 to 15 minutes or until light brown, turning to brown evenly. Remove chicken, then drain off all but 2 tablespoons fat.
- Bias-slice celery. Add celery and onion to skillet. Cook and stir 2 minutes. Carefully add bouillon granules, tarragon, lemon peel, pepper, bay leaf, and 1 cup water. Bring to boiling, scraping up browned bits. Add chicken. Reduce heat, then cover and simmer 35 to 40 minutes or until chicken is tender. Turn chicken once during cooking.
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- In a small mixing bowl beat egg yolks. Gradually stir in thickened cream mixture. Return all to skillet. Cook and stir 1 minute. Stir in parsley and lemon juice. Pour some sauce over chicken; pass remaining. Makes 6 servings.
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