Tarragon Mustard Roast Chicken Recipes

ROASTED MUSTARD TARRAGON CHICKEN

Steps:

• Preheat oven to 425°F with rack in middle.
• Pull off excess fat around cavities of chicken and discard, then rinse chicken and pat dry. Mix together 1 1/2 teaspoons salt and 1 teaspoon pepper and rub inside cavity. Chop enough tarragon to measure 1 1/2 tablespoons and set aside, then add remainder of bunch to cavity. Put chicken in a flameproof shallow roasting pan or gratin dish and rub all over with 1/3 cup mustard. Tie legs together with string and roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 45 minutes to 1 hour.
• Carefully tilt chicken so juices from cavity run into roasting pan, then transfer chicken to a cutting board and let stand 10 minutes.
• Pour off all but 2 tablespoons fat from pan. Whisk in flour, then cook over medium heat, whisking, 1 minute. Add water, whisking constantly and scraping up brown bits, and bring to a boil. Simmer sauce until slightly thickened, then whisk in cream, remaining tablespoon mustard, and salt and pepper to taste.
• Strain sauce through a fine-mesh sieve into a bowl, discarding solids, then stir in reserved chopped tarragon. Serve chicken with sauce.

MUSTARD TARRAGON CHICKEN

Steps:

• Combine the butter, mustard and garlic salt in a shallow bowl. Combine the bread crumbs, tarragon and pepper in another shallow bowl. Dip chicken into butter mixture, then coat with crumb mixture. , Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°.

MUSTARD-BRAISED CHICKEN WITH TARRAGON RECIPE

Steps:

• Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together both mustards and ½ teaspoon each salt and pepper; set aside. Season the chicken on both sides with salt and pepper. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken skin side down and cook without disturbing until golden brown, 5 to 8 minutes. Remove the pan from the heat. Using tongs, transfer the chicken skin up to a plate, then spread ¼ cup of the mustard mixture evenly onto the skin sides. Pour off and discard all but 2 tablespoons of fat in the skillet and return the pan to medium. Add the shallots, garlic and flour, then cook, stirring often, until the mixture is light golden brown, about 3 minutes. Add the broth and bring to a boil over medium-high, scraping up any browned bits. Return the chicken pieces skin side up to the skillet and pour in the accumulated juices. Place the pan in the oven and cook until the thickest part of the thigh reaches about 175°F, 15 to 20 minutes. Transfer the chicken skin side up to a platter. Set the skillet over medium-high (the handle will be hot) and bring the cooking liquid to a simmer. Cook, stirring occasionally, until the mixture is slightly thickened and a spoon drawn through the sauce leaves a trail, 5 to 8 minutes. Off heat, stir in the remaining mustard mixture, the yogurt and tarragon. Taste and season with salt and pepper, then spoon the sauce around the chicken.

ROAST TARRAGON CHICKEN RECIPE BY TASTY

Steps:

• Using some of the butter, grease a large roasting pan well.
• Then preheat oven to 375°F (190°C).
• Roughly chop all vegetables (if you don't they might cook down too much or get mushy).
• In large bowl combine all vegetables. Sprinkle with olive oil, pepper flakes, garlic powder, and 1 tablespoon tarragon. Set aside.
• Pat chicken dry, making sure no innards are left in the chicken. Sprinkle 1 tablespoon tarragon inside of chicken along with a pinch of salt and pepper.
• Carefully mix remaining butter and tarragon place it under the skin of the chicken on top of the breasts.
• Place a small oven-safe grate or rack in bottom of roasting pan then pour in your mixed vegetables. Around it add ½ cup chicken stock.
• Place chicken on top of rack so it sits above the vegetables and stock.
• Cover with either lid or aluminum foil. Place in oven, adding ½ cup chicken stock as needed to keep the vegetables moist, but not drowned. Cook chicken for 2 hrs( cooking times vary on size of chicken and oven settings). Once chicken is close to being done, pull from oven and remove cover. Sprinkle with ground cayenne pepper and salt.
• Place chicken back into oven to brown for 10-15 minutes.
• Enjoy!

TARRAGON MUSTARD BAKED CHICKEN

Steps:

• Preheat oven to 350°F.
• Mix mustard, lemon juice, tarragon and garlic in food processor or blender.
• Process bread into crumbs.
• Remove skin from chicken.
• place chicken breast in greased or non stick 13 x 9 inch baking dish.
• Spread with mustard mixture, then sprinkle with crumbs.
• Bake for 45-55 minutes or until chicken is no longer pink inside.

TARRAGON & MUSTARD ROASTED FREE-RANGE CHICKEN

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Put the tarragon stalks, vegetables, olive oil and garlic in a heavy roasting tin. Place on a high heat and cook for 10 minutes, stirring occasionally, until the vegetables start to brown.
• While the vegetables are cooking, remove any string from the chickens, sprinkle the cavities with salt and pepper and stuff the lemon quarters inside.
• Lay the chickens, breast-side down, on top of the veg. Season with salt and pepper, scatter over half the chopped tarragon leaves, then drizzle with a little olive oil. Roast for 20 minutes. Meanwhile, mix 1 tbsp mustard with the remaining chopped tarragon leaves.
• Remove the roasting tin from the oven, turn the chickens over and spread with the mustard mixture. Return the chickens to the oven and roast for a further 40 minutes or until the juices run clear when a thigh is pierced with a skewer.
• Remove the chickens to a dish or 2 large plates and cover each one with an upturned bowl. Skim any excess fat from the roasting tin. Place the tin on a high heat, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced. Now pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in 1 tsp mustard, season to taste and strain into a gravy boat.

TARRAGON & MUSTARD ROAST CHICKEN

Steps:

• Preheat the oven to 400°F
• Put the tarragon stalks, vegetables, olive oil and garlic in a heavy roasting tin.
• Place on a high heat and cook for 10 minutes, stirring occasionally, until the vegetables start to brown.
• While the vegetables are cooking, remove any string from the chickens, sprinkle the cavities with salt and pepper and stuff the lemon quarters inside.
• Lay the chickens, breast-side down, on top of the veg. Season with salt and pepper, scatter over half the chopped tarragon leaves, then drizzle with a little olive oil.
• Roast for 20 minutes. Meanwhile, mix 1 tbsp mustard with the remaining chopped tarragon leaves.
• Remove the roasting tin from the oven, turn the chickens over and spread with the mustard mixture.
• Return the chickens to the oven and roast for a further 40 minutes or until the juices run clear when a thigh is pierced with a skewer.
• Remove the chickens to a dish or 2 large plates and cover each one with an upturned bowl.
• Skim any excess fat from the roasting tin. Place the tin on a high heat, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced.
• Now pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in 1 tsp mustard, season to taste and strain into a gravy boat.