Tarragon Chicken With Anchovy Cream Recipes

TARRAGON CHICKEN WITH ANCHOVY CREAM

Steps:

• 1. Cut the chicken breasts into 1 inch cubes. Place in a Ziploc bag and add the rest of the ingredients. Seal and let marinate in the refrigerator for at least an hour.
• 2. Turn your oven to broil and skewer the cubes on the chopsticks. If the chopsticks are not lacquered then place them in water for an hour before use, so they won't char in the oven.
• 3. Grill the skewers in the top of your oven for about 12 minutes or until completely cooked through. Turn after half the time.
• Anchovy Cream
• 1. Heat the olive oil in a small saucepan. Add the anchovy fillets and stir them until they melt.
• 2. Remove the saucepan from the heat and add the rest of the ingredients. Salt and pepper to taste. Add more lemon juice if you want.
• Serving tip!
• The skewers can be served both warm and cold.
• Simplify:
• The sauce tastes better the longer it gets to absorb the flavors, so it can easily be prepared the day before. The same goes for the marinated skewers. Prepare and marinate the day before and just grill before the guests arrive.
• For a challenge:
• If you have access to a grill, then of course that adds to the flavor. Don't forget to soak nonlacquered skewers beforehand so that they don't catch fire.

TARRAGON CHICKEN

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.

CHICKEN BREASTS IN TARRAGON CREAM

Steps:

• 1. Browning the chicken. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 1 minute on each side just until hey begin to brown slightly. Transfer the still-raw chicken to a plate.
• 2. Poaching in cream. Reduce the heat under the skillet to low. Add the shallot and cook, stirring constantly, until softened but not browned, less than 1 minute. Add the vermouth and cook for 30 seconds, then add the cream and half the tarragon. Return the chicken breasts to the pan and adjust the heat so that the cream gently simmers. Cover and cook until the chicken is firm and just cooked through, 4 to 6 minutes. To check for doneness, cut into the thickest part of a breast with a paring knife ¿ there should be no sign of pink or translucence.
• 3. Finishing. Transfer the chicken breasts to a warmed serving platter or individual dinner plates. The sauce should be thick enough to lightly coat a spoon. If it is too thin, continue to simmer it for about 1 minute and it will thicken. Stir in the remaining tarragon and the lemon juice, then taste and season with additional salt and pepper if needed. Pour the sauce over the chicken and serve right away with buttered egg noodles.

CREAMY TARRAGON CHICKEN

Steps:

• In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until chicken juices run clear, 6-7 hours. , Stir vegetables and cream into the slow cooker. Cover and cook until vegetables are heated through, about 15 minutes longer. Meanwhile, cook orzo according to package directions. Serve with chicken and vegetables.

TARRAGON CHICKEN

Steps:

• In a 5-qt. slow cooker, combine carrots, mushrooms and onion. Top with chicken. In a small bowl, combine broth, tarragon, salt and pepper; pour over chicken. Cook, covered, on low until chicken is tender, 6-8 hours. Remove chicken; when cool enough to handle, shred with 2 forks. Transfer chicken and vegetables to a serving platter; keep warm., Pour juices into a small saucepan. Skim fat. In a small bowl, mix cornstarch with 1/2 cup cooking juices until smooth. Whisk into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add cream; heat through. Serve with chicken and vegetables.

TARRAGON & ALMOND CHICKEN

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Pat each chicken breast dry with kitchen paper. Make three lengthways slits in the top of each breast, cutting halfway through the meat.
• Cream the butter with the herbs until smooth, then blend in the almonds and a pinch of salt. Divide into 4 equal parts and spread one portion in the slits in each breast. Gently press the meat together to reform the shape.
• Wrap the prosciutto well around each breast, overlapping the ends (you shouldn't need cocktail sticks to secure it). Lay the parcels in an oiled ovenproof dish and cover loosely with a piece of buttered grease proof paper or foil. (The chicken breasts can be kept like this in the fridge for 2-8 hours, but let them come to room temperature for about 30 minutes before cooking.)
• Bake the chicken for 20 minutes, removing the butter paper or foil for the last 5 minutes. Remove the dish from the oven and allow the chicken to cool for 5 minutes, then transfer to individual plates and spoon over the melted butter that has collected in the bottom of the dish. Scatter with extra tarragon and some freshly ground pepper.

TARRAGON CREAM CHICKEN

Steps:

• Combine chicken and flour in a zip top bag. Shake well to coat eavenly.
• Heat oil in a large skillet.
• Remove chicken from bag and shake off excess flour. Cook over medium heat about 6 minutes, turning once, until no longer pink in the middle.
• Add shallots and garlic. Cook 1 minute.
• Add broth and tarragon. Cook 2 minutes.
• Remove chicken to warm serving platter.
• Add cream (and mustard, if using) to pan, bring to a boil, and cook, stirring, until slightly thickened.
• Pour sauce over chicken and serve.

CHICKEN WITH TARRAGON CREAM SAUCE

Steps:

• Preheat oven to 400°F. Rinse chicken thoroughly inside and out. Pat dry. Sprinkle chicken inside with salt and pepper. Place tarragon sprigs in cavity. Rub butter all over outside of chicken. Place chicken in roasting pan. Sprinkle with salt and pepper. Pour 1/2 cup water into roasting pan.
• Roast chicken until thermometer inserted into thickest part of thigh registers 175°F and juices run clear when thigh is pierced, basting occasionally with pan juices, about 1 hour. Transfer chicken to platter; cover with foil while making sauce.
• Transfer pan juices to medium saucepan. Freeze until fat rises to top, about 10 minutes. Spoon off fat; discard. Add vermouth to pan juices in saucepan. Boil until slightly reduced, about 3 minutes. Add cream and tarragon and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season sauce with salt and pepper. Serve with chicken.

CREAMY TARRAGON CHICKEN

Steps:

• In a small bowl, mix together the 2 tablespooons Dijon mustard and 1/2 tablespoon tarragon leaves. Rub the mixture over the chicken breasts. Place chicken breasts in a covered dish (or in a plastic zip-lock bag) and keep chilled in the refrigerator for at least 3 hours.
• Heat the olive oil in a skillet over medium heat.
• Meanwhile, add the flour to a shallow dish; season with salt and pepper, to taste. Dredge the chicken in the seasoned flour. Brown the chicken on both sides in the heated skillet. Cover, and continue cooking the chicken for about 15 minutes, turn and cook other side about 10 minutes or until chicken is thoroughly cooked and juices run clear. Transfer chicken to a platter, and keep warm.
• In the same skillet, sauté the minced shallots (or red onion), garlic, and mushroom slices for about 3 or 4 minutes or until onions are soft.
• Deglaze the pan by adding the wine, cream, mustard and tarragon to the onion/garlic mixture. Stir frequently, scraping the pan to loosen bits of chicken that might remain, and cook for 5 minutes or until the sauce begins to thicken. Return chicken to skillet just long enough (about a minute or so) to coat with the cream sauce.
• Place chicken breasts on individual plates, and drizzle remaining sauce over the chicken.

DIJON-TARRAGON CREAM CHICKEN

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.

TARRAGON CHICKEN

Steps:

• Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.
• Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.
• Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.

CREAMY CHICKEN WITH ASPARAGUS & TARRAGON

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.