Tarragon Cream Chicken Polenta Pot Pies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TARRAGON-CREAM CHICKEN AND POLENTA POT PIES



Tarragon-Cream Chicken and Polenta Pot Pies image

Make and share this Tarragon-Cream Chicken and Polenta Pot Pies recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons extra virgin olive oil (EVOO)
2 carrots, chopped
1 onion, chopped
2 stalks celery & leaves, chopped
salt and pepper
1 cup frozen peas
1 1/2 lbs chicken tenders, chopped
3 cups chicken broth
1 cup heavy cream
1/2 cup quick-cooking polenta
1 cup shredded gruyere cheese
5 tablespoons butter
2 tablespoons flour
6 sprigs fresh tarragon, leaves chopped and stems discarded
2 teaspoons Dijon mustard

Steps:

  • In a deep skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the carrots, onion and celery, season with salt and pepper and cook until softened, 8 to 10 minutes.
  • Add the peas and chicken and cook until the chicken is cooked through, about 4 minutes; set aside.
  • Preheat the broiler. In a small, heavy saucepan, bring 1 cup chicken broth and ½ cup cream to a boil.
  • Add the polenta and cook, whisking, for 3 minutes.
  • Lower the heat, stir in the gruyère until melted and set aside.
  • Push the chicken and vegetables off to the side of the skillet. Over medium heat, add the butter to melt, then stir in the flour; cook for 1 minute.
  • Gradually whisk in the remaining 2 cups chicken broth and 1/2 cup cream, stir in the chicken and vegetables and bring to a simmer.
  • Stir in the tarragon and mustard; season with salt and pepper.
  • Place four ovenproof soup bowls on a baking sheet and pour in the chicken mixture. Scoop some polenta on top to cover completely. Broil until the tops are browned, 2 to 3 minutes.

Nutrition Facts : Calories 790.2, Fat 55.4, SaturatedFat 29.8, Cholesterol 248.1, Sodium 1005, Carbohydrate 16.9, Fiber 3.3, Sugar 5.6, Protein 55.4

TARRAGON-CREAM CHICKEN POLENTA POT PIES



Tarragon-Cream Chicken Polenta Pot Pies image

Make and share this Tarragon-Cream Chicken Polenta Pot Pies recipe from Food.com.

Provided by Motley Oklahoman

Categories     Pot Pie

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons extra virgin olive oil
2 carrots, chopped
1 onion, chopped
2 ribs celery with leafy greens, chopped
salt and pepper
1 cup frozen peas
1 1/2 lbs chicken thighs, chopped
3 cups chicken broth
1 cup heavy cream
1/2 cup yellow corn grits or 1/2 cup polenta
1 cup shredded Italian cheese blend
5 tablespoons butter
2 tablespoons flour
6 sprigs fresh tarragon, leaves chopped and stems discarded
2 teaspoons Dijon mustard

Steps:

  • 1. In a deep skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the carrots, onion and celery, season with salt and pepper and cook until softened, 8 to 10 minutes. Add the peas and chicken and cook until the chicken is cooked through, about 4 minutes; set aside.
  • 2. Preheat the broiler. In a small, heavy saucepan, bring 1 cup chicken broth and ½ cup cream to a boil. Add the polenta and cook, whisking, for 3 minutes. Lower the heat, stir in the gruyère until melted and set aside.
  • 3. Push the chicken and vegetables off to the side of the skillet. Over medium heat, add the butter to melt, then stir in the flour; cook for 1 minute. Gradually whisk in the remaining 2 cups chicken broth and 1/2 cup cream, stir in the chicken and vegetables and bring to a simmer. Stir in the tarragon and mustard; season with salt and pepper.
  • 4. Place four ovenproof soup bowls on a baking sheet and pour in the chicken mixture. Scoop some polenta on top to cover completely. Broil until the tops are browned, 2 to 3 minutes.

Nutrition Facts : Calories 854.7, Fat 70.6, SaturatedFat 31.4, Cholesterol 263, Sodium 926.1, Carbohydrate 17.3, Fiber 3.1, Sugar 4.9, Protein 37.5

CHICKEN IN TARRAGON CREAM SAUCE, WHITE AND WILD RICE WITH WALNUTS



Chicken in Tarragon Cream Sauce, White and Wild Rice with Walnuts image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 package, 5 to 7 ounces, white and wild rice (recommended: Uncle Ben's or Near East brands) cooked to package directions -- either chicken or herb flavors are fine
2 tablespoons extra virgin olive oil, 2 turns of the pan
Salt and pepper
4 pieces, 8 ounces each, boneless, skinless chicken breast
1/4 cup balsamic vinegar, eyeball it
1/4 cup water, eyeball it
1 tablespoon tomato paste
1 tablespoon chopped fresh tarragon leaves, plus extra for garnish
1/2 cup heavy cream, half-and-half or 1/3 cup sour cream
1/4 cup, 1 (2-ounce) package chopped walnuts, available on baking aisle, toasted
2 tablespoons chopped parsley leaves
Edible flowers (available in produce section with herbs) for garnish

Steps:

  • Cook rice according to package directions.
  • Preheat extra-virgin olive oil in a skillet over medium high heat. Season the chicken with salt and pepper. Brown and cook chicken, 5 minutes on each side. Remove chicken to a plate and cover. Reduce heat a bit. Add vinegar and water, scrape up pan drippings. Stir in tomato paste, cream, half-and-half or sour cream and tarragon. Remove from heat.
  • Toss nuts and parsley with cooked rice. Slice chicken on an angle and arrange on a bed of rice. Top with sauce and serve. Garnish plate with edible flowers and tarragon.

CHICKEN-TARRAGON POT PIE



Chicken-Tarragon Pot Pie image

This recipe, which is adapted from "Julia and Jacques at Home" by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well). It is rich, but packed with vegetables. You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.

Provided by Julia Moskin

Categories     dinner, casseroles, one pot, main course

Time 1h30m

Yield 8 servings

Number Of Ingredients 18

2 cups all-purpose flour
14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into pieces
1 tablespoon cold vegetable shortening
Scant 1/2 teaspoon salt
Scant 1/2 teaspoon sugar
1 egg
5 tablespoons unsalted butter
1 cup chopped carrot
1 cup chopped celery
1 cup thinly sliced leeks
1 tablespoon chopped fresh tarragon
1 cup frozen baby green peas
4 tablespoons all-purpose flour
2 1/2 cups chicken broth
1 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cups leftover roast chicken, cut into 1/2-inch chunks

Steps:

  • To make the crust, combine flour, butter, shortening, salt and sugar in a food processor. Pulse together just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water, and pulse 1 or 2 times more. Don't overmix so that the dough forms a ball.
  • Turn out dough on a large sheet of plastic wrap. Lift ends of plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 2 days.
  • To make the filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.
  • Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles and smells cooked. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Add salt and pepper. If the sauce is too thick, whisk in remaining broth.
  • Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-inch deep pie dish or other baking dish, mix gently, and taste for seasoning.
  • Flour a work surface. Remove dough from refrigerator. Roll out the dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1 1/2 inches overlap all around.
  • Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Fold the edges under and crimp. Poke tip of knife through crust to create 3 vent holes near the center. Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place on cookie sheet, and place in oven.
  • Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 656, UnsaturatedFat 19 grams, Carbohydrate 35 grams, Fat 50 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 27 grams, Sodium 409 milligrams, Sugar 4 grams, TransFat 1 gram

DIJON-TARRAGON CREAM CHICKEN



Dijon-Tarragon Cream Chicken image

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

1 tablespoon butter
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
salt and pepper to taste
½ cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon

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

More about "tarragon cream chicken polenta pot pies recipes"

TARRAGON CREAM CHICKEN AND POLENTA POT PIE - TASTE AND …
tarragon-cream-chicken-and-polenta-pot-pie-taste-and image
2007-10-23 Whisk in 2 cups stock and combine, stir in 1/2 cup cream and bring to a bubble. Stir in Dijon, tarragon, peas and adjust salt and pepper and …
From tasteandtellblog.com
Reviews 15
Category Main Dish
Servings 4
Estimated Reading Time 4 mins
  • In a deep skillet heat 2 turns of the pan extra-virgin olive oil over medium-high heat. Add chicken and lightly brown, 3 minutes, add carrots, onions, and celery as you chop. Season with salt and pepper and cook 10 to 12 minutes to soften.
  • Bring 1 cup chicken stock and 1/2 cup cream to a boil, stir in polenta and whisk, 3 minutes. Turn heat low, stir in Gruyere cheese and reserve.
  • Scoot meat and veggies off to side, melt butter and combine with flour 1 minute. Whisk in 2 cups stock and combine, stir in 1/2 cup cream and bring to a bubble. Stir in Dijon, tarragon, peas and adjust salt and pepper and transfer to soup bowls. Set soup bowls on baking dish. Form tops to your pot pies with the polenta and cheese mixture. Set under broiler and brown 2 to 3 minutes.


CHICKEN AND TARRAGON PIE RECIPE - BBC FOOD
Melt the remaining butter in a saucepan, then add the flour and whisk to a smooth paste. Cook for a minute or two then remove from the heat and slowly whisk in the milk. Return the sauce to the ...
From bbc.co.uk


MUSTARD-TARRAGON CHICKEN POT PIES - SPOONACULAR.COM
Mustard-Tarragon Chicken Pot Pies takes around around 45 minutes from beginning to end. For $13.73 per serving, this recipe covers 79% of your daily requirements of vitamins and minerals. One portion of this dish contains around 111g of protein, 347g of fat, and a total of 4992 calories. This recipe serves 1. Head to the store and pick up water, salt, ice water, and a few other …
From spoonacular.com


CHICKEN POT PIE HAND PIES WITH TARRAGON-BUTTERMILK SAUCE - TASTE
2018-04-26 Directions. In a large container, combine mayonnaise, sour cream, tarragon, buttermilk, lemon juice, gochugaru, creole seasoning, salt and pepper. Taste and adjust the seasonings as you like. Preheat the oven to 375℉. Coarsely …
From tastecooking.com


ONE POT CHICKEN TARRAGON - WITH TWO SPOONS
2016-10-14 Heat 3 Tablespoons butter in a large skillet over medium-high heat. Add chicken to hot skillet and sauté until golden brown on both sides (approximately 2 minutes per side). Remove chicken to clean plate and cover with a foil tent to keep warm. Add remaining 3 Tablespoons of butter to skillet and heat until foamy.
From withtwospoons.com


TARRAGON-CREAM CHICKEN AND POLENTA POT PIES - RACHAEL RAY
Ingredients 2 tablespoons extra virgin olive oil ( EVOO) 1 1/2 pounds chicken tenders, chopped 2 carrots, chopped 1 onion, chopped 2 ribs celery with the greens, chopped 1 cup frozen peas Salt and pepper 3 cups … Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.co.uk


TARRAGON-CREAM CHICKEN AND POLENTA POTPIES | RACHAEL RAY IN …
Directions Instructions Checklist Step 1 In a deep skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the carrots, onion and celery, season with salt and pepper and cook until softened, 8 to 10 minutes. Add the peas and chicken and cook until the chicken is cooked through, about 4 minutes; set aside. Step 2 Preheat the broiler.
From rachaelraymag.com


CHICKEN AND TARRAGON POT PIE RECIPE - THE TELEGRAPH
2021-05-26 Preheat the oven to 200C/180C fan/Gas 6 and put in a metal baking-sheet. Cut the carrots into chunks on the diagonal. Remove the coarser outside leaves from the leek and trim off the base and the ...
From telegraph.co.uk


TARRAGON-CREAM CHICKEN AND POLENTA POT PIES RECIPE
Learn how to cook great Tarragon-cream chicken and polenta pot pies . Crecipe.com deliver fine selection of quality Tarragon-cream chicken and polenta pot pies recipes equipped with ratings, reviews and mixing tips.
From crecipe.com


TARRAGON-CREAM CHICKEN AND POLENTA POTPIES - THE NARNIAN CHEF
2012-06-16 DIRECTIONS: In a deep skillet, heat the oil over medium-high heat. Add the carrots, onion and celery, season with salt and pepper and cook until softened, 8 to 10 minutes. Add the peas and chicken and cook until the chicken is cooked through, about 4 minutes; set aside. Preheat the broiler.
From narnianchef.wordpress.com


CREAMY TARRAGON CHICKEN WITH STEP-BY-STEP PHOTOS - EAT, …
2019-03-12 Use a wooden spoon to stir the mixture and to lift any caramelised bits from the pan. Pour in the chicken stock and cream, together with the fresh tarragon. Let the sauce simmer gently for a few minutes. Taste for seasoning and add salt and pepper as needed. Slowly pour in the cornflour slurry, stirring the sauce as you do.
From eatlittlebird.com


TARRAGON-CREAM “CHICKEN” AND POLENTA POT PIES | LEMONS AND …
2014-02-13 Directions: 1. In a deep skillet heat tablespoons extra-virgin olive oil over medium-high heat. Add chicken and lightly brown, 3 minutes, add carrots, onions, and celery as you chop. Season with salt and pepper and cook 10 to 12 minutes to soften. 2. Preheat broiler. Set rack in middle of oven. 3.
From lemonsandletterpress.wordpress.com


TARRAGON-CREAM CHICKEN AND POLENTA POT PIES – RECIPES NETWORK
2014-09-15 Add chicken and lightly brown, 3 minutes, add carrots, onions, and celery as you chop. Season with salt and pepper and cook 10 to 12 minutes to soften. Step 2. Preheat broiler. Set rack in middle of oven. Step 3. Bring 1 cup chicken stock and 1/2 cup cream to a boil, stir in polenta and whisk, 3 minutes. Turn heat low, stir in Gruyere cheese ...
From recipenet.org


TARRAGON-CREAM CHICKEN AND POLENTA POTPIES | RECIPE | CREAM OF …
May 8, 2017 - Tarragon-Cream Chicken and Polenta Potpies. May 8, 2017 - Tarragon-Cream Chicken and Polenta Potpies. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink. Grain. Cereal Grain. …
From pinterest.ca


CHICKEN, LEEK AND TARRAGON POT PIE - BIGOVEN.COM
Chicken, leek and tarragon pot pie recipe: Long nights and log fires Long nights and log fires Add your review, photo or comments for Chicken, leek and tarragon pot pie. English Main Dish Quiche and Savory Pies
From bigoven.com


TARRAGON CHICKEN-IN-A-POT PIES RECIPE | MYRECIPES
Instructions Checklist. Step 1. Place flour in a small bowl; slowly add milk, stirring with a whisk until well blended to form a slurry. Add the broth and wine. Advertisement. Step 2. Heat oil in a large saucepan over medium-high heat; add onion and chicken.
From myrecipes.com


TARRAGON-CREAM CHICKEN AND POLENTA POT PIES - RECIPES LIST
Whisk in the 2 cups remaining stock and combine, then stir in 1/2 cup remaining cream and bring to a bubble. Stir in Dijon mustard and tarragon, adjust salt and pepper, to taste, and transfer to soup bowls. Set soup bowls on a baking dish. Form tops to your pot pies with the polenta and cheese mixture. Set under broiler and brown for 2-3 minutes.
From recipes-list.com


LOADED CHICKEN POT PIE WITH CREAMY POLENTA TOPPING - RECIPES …
2018-03-21 Add the chopped vegetables and a little more salt, pepper, and herbs de Provence. Cook about 5 minutes, stirring often. Make a little space in the skillet and add the butter and flour. Stir and let cook about 1 minute then add the chicken stock, and milk. Next add thefrozen peas, mix well and bring to a boil.
From recipesfrommothertoson.com


TARRAGON-CREAM CHICKEN AND POLENTA POT PIES RECIPE | EAT YOUR …
Save this Tarragon-cream chicken and polenta pot pies recipe and more from Rachael Ray Just in Time: All-New 30-Minute Meals, plus Super-Fast 15-Minute Meals and Slow It Down ...
From eatyourbooks.com


CHICKEN-TARRAGON POT PIE | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
For the crust: 2 cups all-purpose flour. 14 tablespoons (1¾ sticks) cold unsalted butter, cut into pieces. 1 tablespoon cold vegetable shortening. Scant ½ teaspoon salt. Scant ½ teaspoon sugar. 1 egg. For the filling: 5 tablespoons unsalted butter.
From keeprecipes.com


TARRAGON-CREAM CHICKEN AND POLENTA POT PIES (GOOD WITH HELP)
* Not nearly enough polenta in the recipe, and the polenta that it called for was also incredibly thick (too thick). I added more polenta and more liquid. You certainly don't want the polenta to be soupy since it needs to sit on top of the chicken mixture, but the original result was way too damn thick and borderline pasty and dry.
From zacksdinnerblog.blogspot.com


BEST RECIPE FOR LEFTOVER CHICKEN: HOMEMADE CHICKEN POT PIE
2017-04-02 Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles and smells cooked - 1 or 2 minutes. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Add salt and pepper.
From thatsusanwilliams.com


TARRAGON-CREAM CHICKEN AND POLENTA POT PIES - LUNCH RECIPES
Tarragon-cream Chicken And Polenta Pot Pies might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 58g of protein, 62g of fat, and a total of 912 calories. This recipe covers 42% of your daily requirements of vitamins and minerals. 21 person found this recipe to be delicious and ...
From fooddiez.com


MY WEEKNIGHT CONCOCTION – CHICKEN POT PIE WITH POLENTA
2014-10-08 CHICKEN POT PIE WITH POLENTA. Serves 2 (can be easily doubled or tripled) Ingredients. 3 ears corn, shucked and cleaned; 1 cup shredded gruyere cheese (save 1 tbsp to sprinkle before broiling) 3 Tbsp butter, separated; 1 1/2 Tbsp flour; 1 cup chicken broth; 1/4 cup cream; 1 1/2 cups shredded cooked roast chicken; 2 tsp fresh tarragon, chopped ...
From delish-dish.com


TARRAGON-CREAM CHICKEN AND POLENTA POTPIES RECIPE – EVERY DAY …
2011-02-08 Push the chicken and vegetables off to the side of the skillet. Over medium heat, add the butter to melt, then stir in the flour; cook for 1 minute. Gradually whisk in the remaining 2 cups chicken broth and 1/2 cup cream, stir in the chicken and vegetables and bring to a simmer. Stir in the tarragon and mustard; season with salt and pepper. 4.
From artofweightloss.wordpress.com


NATIONAL CHICKEN MONTH: TARRAGON CHICKEN POT PIE RECIPE
2021-09-19 Directions: Pat dry chicken breasts, lay on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Bake in the oven for 25 …
From irishcentral.com


POLENTA AND TARRAGON RECIPES (13) - SUPERCOOK
Supercook found 13 polenta and tarragon recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list polenta and tarragon. Order by: Relevance. Relevance Least ingredients Most ingredients. 13 results. Page 1. Tarragon …
From supercook.com


TARRAGON CHICKEN POT PIES | EASY CHICKEN PIES - RED MAGAZINE
2013-10-18 Blanch the broccoli in boiling water, then drain well and stir through the sauce. Add the sweetcorn and tarragon and season well with salt and freshly ground black pepper. Divide between four deep pie dishes, or spilt into smaller dishes for children’s portions. Set aside to cool.
From redonline.co.uk


TARRAGON CHICKEN IN A POT PIES RECIPE
Crecipe.com deliver fine selection of quality Tarragon chicken in a pot pies recipes equipped with ratings, reviews and mixing tips. Get one of our Tarragon chicken in a pot pies recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Olive Oil Poached Tuna Melts Crecipe.com Tuna has always been a highly favorite fish for foodies. This …
From crecipe.com


CHICKEN AND POLENTA POT PIE RECIPE - COOKEATSHARE
View top rated Chicken and polenta pot pie recipes with ratings and reviews. Chicken And Rice Pot Pie, Ratatouille And Polenta Pot Pie, Recipe For Chicken And Leek Katmer Pie, etc.
From cookeatshare.com


TARRAGON-CREAM CHICKEN AND POLENTA POT PIES | RECIPE | FOOD …
Apr 17, 2012 - Get Tarragon-Cream Chicken and Polenta Pot Pies Recipe from Food Network. Apr 17, 2012 - Get Tarragon-Cream Chicken and Polenta Pot Pies Recipe from Food Network . Apr 17, 2012 - Get Tarragon-Cream Chicken and Polenta Pot Pies Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


CREAMY TARRAGON CHICKEN AND POTATOES - VIKALINKA
2020-02-04 This recipe for creamy tarragon chicken and potatoes will become your new favourite. Crispy-skinned chicken legs and baby potatoes in a delicious white wine and cream sauce with a hint of tarragon. French cooking at its best! Looking for a great starter for this one pan meal? Why not give this Spinach Apple Salad with Bacon and Blue Cheese a try?
From vikalinka.com


CHICKEN AND TARRAGON POT PIE - THE ENGLISH KITCHEN
2014-04-03 Once the butter begins to foam, add the onion, carrots and leeks. Cook, stirring occasionally, without browning, until soft. Season well with some salt and pepper, add a splash of wine and cook for several more minutes. Stir in the chicken and peas. Remove from the heat and pour into a 12 by 8 inch baking dish. Set aside.
From theenglishkitchen.co


POT ROASTED CHICKEN AND TARRAGON PIES - DONNA HAY
Add the chicken, breast-side-up, bring to a simmer and cover with a tight-fitting lid. Transfer to the oven and cook for 1 hour. Remove the chicken from the pan and set aside to cool for 10 minutes. Cover the barley mixture and set aside. Remove and discard the skin from the chicken. Shred the meat and stir into the barley mixture with the ...
From donnahay.com.au


TARRAGON-CREAM CHICKEN AND POLENTA POTPIES | RECIPE | CREAM OF …
Dec 28, 2016 - Tarragon-Cream Chicken and Polenta Potpies
From pinterest.com


SEARCH RESULTS FOR 'CHICKEN AND POLENTA POT PIE' - COOKEATSHARE
Search Results for 'Chicken and polenta pot pie' showing 1 - 20 of 1000. Sort: Popular Newest Rating
From cookeatshare.com


CREAMY FRENCH CHICKEN TARRAGON (POULET à L’ESTRAGON)
2020-07-05 Season each piece with salt and pepper on both sides. Set aside, at room temperature. Pre-heat your oven to 375F (190C) with a rack in the middle. Step 2 – Heat up a large oven-safe frying pan (or skillet) over medium heat with the butter. When the butter is sizzling, place the chicken thighs in, skin-side down.
From pardonyourfrench.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 »

Top Asked Questions

How to make tarragon chicken?
How to Make Creamy Tarragon Chicken 1 Start by browning the chicken breasts in a large skillet or saucepan. ... 2 Sauté the shallots (or onions) and garlic for about 1 minute, or until they are fragrant and softened. 3 Add the white wine to pan and let it bubble away for about 1 to 2 minutes until it has slightly reduced. More items...
How do you make the perfect chicken pot pie?
Whisk in the flour and cook for a minute. Stir in the salt, thyme and pepper. Slowly whisk in the chicken broth and the milk. Bring the mixture to a boil then stir until thickened. Remove from the heat and stir in the chicken, peas, potatoes and carrots, and mushrooms and onions. Roll out 1 of the crusts and place in a 9-inch pie plate.
What is chicken tarragon Poulet a l'estragon?
This creamy French Chicken Tarragon, known as “Poulet à l’Estragon”, is a simple one-pan recipe that’s both comforting and fresh tasting. Chicken thighs are first browned and braised in white wine for tenderness.
What to serve with tarragon chicken?
What to Serve with Creamy Tarragon Chicken. The creamy tarragon sauce is delicious served with some vegetables on the side, such as: boiled potatoes. mashed potatoes. roast potatoes. steamed asparagus. steamed broccoli. steamed green beans.

Related Search