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.
TARRAGON AND LEMON ROAST CHICKEN
This stress-free dish is based on one of my favorite flavor pairings-golden roast chicken and tarragon. The chicken is simply seared on the cooktop, then placed in the oven to bake with zingy lemon, garlic, fresh fennel and tarragon for just 25 minutes. That's dinner, done!
Provided by Donna Hay
Categories Chicken Low Fat Kid-Friendly Dinner Fennel Healthy Tarragon Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Heat a heavy ovenproof pot or Dutch oven on a stovetop over high heat. Score the chicken skin at regular intervals, drizzle with the oil, sprinkle with salt and pepper and toss to coat. Add to the pot and cook for 6-8 minutes on each side or until well browned. Remove from the pot and set aside. Add the tarragon, lemon zest, garlic and fennel to the pot and cook for 2-3 minutes or until golden. Return the chicken to the pot with the wine and stock and bring to a simmer.
- Transfer to the oven and roast for 20-25 minutes or until the chicken is just cooked through. Serve with the lemon wedges.
TARRAGON CHICKEN
I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.
Provided by Nigella Lawson
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 845, UnsaturatedFat 48 grams, Carbohydrate 5 grams, Fat 68 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 16 grams, Sodium 1037 milligrams, Sugar 0 grams, TransFat 0 grams
CHICKEN WITH TARRAGON SAUCE
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
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.
BAKED LEMON-TARRAGON CHICKEN
This baked chicken can be assembled quickly and without hassle. While the chicken bakes, make a whole grain pilaf and steam some vegetables for accompaniment. Use leftover chicken in a soup or salad.
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Toss chicken pieces with olive oil and half the tarragon leaves.
- Season liberally with salt and pepper and toss well to make sure all pieces are evenly coated.
- Arrange onion slices in the bottom of a baking pan or oven-proof Dutch oven large enough to hold chicken pieces as best as possible in one layer.
- Sprinkle remaining half of tarragon leaves over onions and arrange chicken on top.
- Add chicken broth and lemon juice, cover with a lid or foil and place in the oven.
- Bake for about an hour or until juices run clear when chicken pieces are pierced with a fork.
- Remove from oven, covered, and let rest 10 minutes. Just before serving, taste the juices at the bottom of the pan and adjust seasoning with salt and pepper. Serve chicken with juices spooned over it.
Nutrition Facts : Calories 240 calories, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 75 milligrams, Sodium 250 milligrams, Carbohydrate 6 grams, Protein 23 grams
LEMON TARRAGON CHICKEN
This is yummy, quick and easy. I got the recipe from Publix Apron's Simple Meals series. I used flour instead of cornstarch and added a little bit more wine because I had a little more chicken. You can also use fresh tarragon if you have it. I served this with orzo with chopped sun-dried tomatoes and broccoli. I just added the sun-dried tomatoes and broccoli to the water that the orzo was boiling in. Very easy side dish.
Provided by ElevationGrace
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare sauce by adding the following to food processor: 2 strips lemon peel (remove with vegetable peeler or zester) and juice of lemon (2 TBSP), garlic, parsley, green onions, tarragon, wine, cornstarch, and sugar. Process 20 seconds until well blended.
- Season both sides of chicken with salt and pepper. Preheat large sauté pan on medium-high 2-3 minutes.
- Place oil in pan; swirl to coat. Add chicken, and cook 2-3 minutes on each side.
- Pulse sauce one more time, then pour over chicken. Cover, reduce heat to medium low, and simmer 6-8 minutes, turning occasionally, until internal temp reaches 170°F.
- Serve sauce over chicken.
Nutrition Facts : Calories 253.5, Fat 4.5, SaturatedFat 0.9, Cholesterol 98.7, Sodium 405.9, Carbohydrate 7.5, Fiber 1.5, Sugar 1.5, Protein 40
TARRAGON-CRUSTED CHICKEN
Fresh lemon and tarragon are a perfect match for these tender chicken breasts, creating a dish that's easy to prepare and even easier to love. Lily Julow of Lawrenceville, Georgia shares the recipe.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine the first seven ingredients. In another bowl, combine lemon juice and oil. Dip chicken in lemon juice mixture, then crumb mixture., In a small skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°.
Nutrition Facts : Calories 200 calories, Fat 5g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 279mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
ROAST CHICKEN WITH LEMON AND TARRAGON BUTTER
Steps:
- Preheat oven to 500°F.
- Stir together butter, zest, tarragon, salt, and pepper.
- Pat chicken dry and arrange, skin sides up, in a shallow roasting pan (1 inch deep). Loosen skin on chicken by gently working your fingers between skin and meat, keeping skin attached on 1 side and being careful not to tear skin. Rub butter mixture evenly under skin of each piece of chicken, then rub top of chicken with butter remaining on your hands. Season with salt and pepper.
- Bake chicken in middle of oven until an instant-read thermometer inserted 2 inches into fleshy part of chicken (do not touch bone) registers 170°F, about 30 minutes.
MARINATED CHICKEN IN A LEMON AND TARRAGON DRESSING
This is wonderfuly delicious. Served on a pretty platter, this cold chicken, tender breast meat marinated in an oil and vinegar dressing, strongly flavoured with lemon and tarragon, makes a change from the more often used mayonnaise dressing.
Provided by MarieRynr
Categories Chicken Breast
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350*F.
- Arrange the chicken breasts, skin side up, in a deep ovenproof dish that is not too large, so that they remain closely packed.
- Brush the skins wih olive oil.
- Pour in enough vegetable stock to cover partially but not submerge them.
- Bake in the oven for 30 to 35 minutes, then remove and allow to cool in the stock before refrigerating.
- To make the dressing: combine the lemon rind and uuice with the vinegar, then add the garlic, mustard, sugar and oil.
- Season with salt and pepper, mix well and then add the chopped tarragon leaves.
- Lift the chicken breasts from the stock and remove the skins.
- Slice the meat diagonally or shred with a fork.
- Place the pieces in a bowl, pour over the dressing and marinate in teh refrigerator until serving time.
- To serve, arrange the chicken pieces in a shallow serving dish and scatter with olives, tarragon leaves and grated lemon rind.
Nutrition Facts : Calories 551.8, Fat 45.7, SaturatedFat 8.3, Cholesterol 92.8, Sodium 397.4, Carbohydrate 4.6, Fiber 0.8, Sugar 2.5, Protein 30.9
LEMON-TARRAGON ROAST CHICKEN WITH VEGETABLES
For an irresistible one-pan Sunday dinner, roasted lemon-tarragon chicken-left untrussed for the crispiest skin-rests atop a bed of onions with carrots, potatoes, celery, and garlic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Rub chicken inside and out with one garlic half. Place both garlic halves and the tarragon sprigs in cavity. Stir together butter, shallot, chopped tarragon. Season with salt and freshly ground pepper. Loosen skin of chicken near cavity with hands; spread butter mixture under skin all over flesh.
- Squeeze juice from lemon halves over chicken; place in cavity. Season with salt and freshly ground pepper.
- Halve the large onions horizontally at an angle. Arrange in the middle of a 9-by-13-inch roasting pan to form a square. Position halves so that the slanted ends of each pair face each other, inward, and almost touch. Place chicken, breast side up, on onion "rack."
- Quarter the small onions; arrange with carrots, celery, and potatoes around bird. Tuck lemon slices between wings and breast, and legs and breast. Pour wine and stock over vegetables.
- Roast chicken and vegetables, basting 2 or 3 times with pan juices, until an instant-read thermometer inserted into thickest part of chicken thigh registers 165 degrees and juices run clear, 1 to 1 1/2 hours.
- Remove pan from oven, and let chicken stand 10 minutes. Carve chicken. Arrange chicken and roasted vegetables (including rack onions) on a platter. Spoon pan juices over meat.
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