Tarragon Chicken Wrapped With Bacon Recipes

TARRAGON CHICKEN WRAPPED WITH BACON

Steps:

• Heat oven to 425°.
• Season chicken with salt, pepper and tarragon.
• Wrap a slice of bacon around each piece of chicken and place in one layer in baking dish.
• Cook for 15 minutes at 425° then reduce heat to 375°.
• Continue cooking until juices run clear when you pierce chicken with a fork (about 35 minutes). Variations: For a change of pace, try other herbs such as sage, rosemary or thyme.

CHICKEN WITH BACON TARRAGON

Steps:

• Preheat oven to 200C/fan 180C
• Season the chicken breasts with salt and pepper. Melt the butter in a large frying pan and add chicken breasts, skin side down.
• Cook the skin side of the breasts until the skin is nice and crispy and golden brown. Turn over to seal the other side of the chicken breast (for about 2-3mins.) Once the chicken is sealed on all sides, transfer to a shallow roasting tin/dish and cover tightly with foil. Cook the chicken in the oven for 20-25 mins. Slice into each breast to check they are cooked through and then transfer to a warm plate and cover with foil to rest whilst you make the sauce.
• For the sauce, dry fry the bacon or pancetta in a medium sized saucepan until crispy. Add the chicken stock and boil to reduce by half. Add the Creme Fraiche and the chopped tarragon and check for seasoning (you may only need pepper due to the saltiness of the bacon/pancetta, so check before adding any extra salt.) Add the lemon juice and stir through.
• Slice the chicken breasts and arrange on a plate and drizzle the sauce over the meat, and any extra can be served in a jug on the table.
• I served this on a bed of sliced Savoy cabbage, cooked with butter and sliced onions, and roasted new potatoes on the side.

BACON-WRAPPED CHICKEN IN THE OVEN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
• Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
• Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve topped with parsley.

ROAST CHICKEN WITH TARRAGON

Steps:

• Preheat oven to 500 degrees. Remove fat from the crop and cavity of the chicken. Remove the neck, gizzards and liver and freeze for another use.
• Squeeze half the lemon all over the skin of the chicken. Season the skin with salt and pepper. Stuff the cavity with the remaining half lemon, garlic and 1 bunch whole tarragon.
• Put the chicken in a roasting pan, breast side up, and roast 45 minutes to 1 hour, or until the juices run clear. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
• When chicken is done, tilt it over the roasting pan to let the cavity juices run into the pan. Remove the chicken to a platter. Pour off the fat from the roasting pan.
• Put the pan on top of the stove. Add the wine and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Stir in tarragon leaves. Let simmer 5 minutes once the pan is thoroughly deglazed. Serve the pan juices over the chicken or pass it separately in a sauce boat.

CHOPPED TARRAGON, BACON & CHICKEN SALAD

Steps:

• Heat a non-stick frying pan over a medium-high heat until very hot. Add the bacon and cook until golden and crisp. Remove and drain on kitchen paper until it's crisp enough to crumble easily.
• To make the dressing, mix all the ingredients with a pinch of sea salt in a bowl. Blanch the peas in boiling salted water for 30 secs. Drain, running under cold water for a few mins, and set aside.
• Put the avocado, chicken, celery slices and leaves, tarragon, spring onions, peas, and bacon in a large bowl. Pour over the dressing and gently toss to combine.

TARRAGON CHICKEN BUNDLES

Steps:

• Divide the chicken strips and vegetables among four pieces of heavy-duty foil (about 18 in. square). Top each with 1 tablespoon butter, tarragon, salt and pepper. Fold foil over and seal tightly. , Grill, covered, over medium heat for 15-20 minutes or until chicken juices run clear and vegetables are tender.

TARRAGON-CREAM CHICKEN

Steps:

• Season chicken with salt and black pepper.
• Dust each breast with flour, shaking off any excess.
• Saute chicken in olive oil in a saute pan coated with cooking spray.
• Cook until lightly browned on both sides, 5-7 minutes.
• Remove chicken, set aside, and keep warm.
• Saute mushrooms and prosciutto (or bacon) in the pan until browned.
• Add wine (or broth) and heavy cream.
• Return chicken to pan, reduce heat and simmer until sause thickenslightly, about 8 minutes.
• Stir in tarragon and vinegar; cook 1 minute.
• Garnish with chives.
• Serve chicken over slices of toasted bread.
• Serves 4.