Tarragon Orange Chicken Recipes

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.

ROASTED ORANGE-TARRAGON CORNISH HENS

Steps:

• Remove and discard giblet, if any. Rinse hens inside and out and pat dry. Loosen skin from the breasts and place hens in a large resealable plastic bag.
• Whisk orange juice, orange zest, tarragon, garlic, mustard, salt, and pepper together in a small bowl. Whisking continually, slowly drizzle in olive oil until combined. Pour marinade over the hens in the bag, making sure to get some under the skin. Seal bag and refrigerate at least 1 hour.
• Preheat the oven to 450 degrees F (230 degrees C).
• Remove hens from the bag, letting excess marinade drip off; pour remaining marinade into a small saucepan and set aside. Place hens in a small roasting pan and season with salt and pepper. Tie legs together with kitchen twine and tuck wing tips underneath.
• Roast in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue cooking, basting with pan juices every 10 to 15 minutes, until hens are golden brown and internal temperature reaches 165 degrees F (74 degrees C), 25 to 30 minutes more.
• Transfer hens to a serving plate, pouring any cavity juices back into the roasting pan. Tent with aluminum foil and keep warm.
• Scrape pan juices and pour through a strainer into the saucepan with the reserved marinade. Bring to a boil and simmer 5 minutes, whisking occasionally. Season sauce with salt and pepper, if necessary.
• Serve Cornish hens whole or cut in half. Spoon pan sauce over hens to serve.

BRAISED CHICKEN TARRAGON

Steps:

• Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Add chicken, skin side down; cook until skin is browned, about 5 minutes. Turn, and cook until other side is browned, about 3 minutes. Transfer to a plate; set aside.
• Add leeks to skillet; cook until soft, about 3 minutes. Add tarragon; cook 1 minute. Add wine; deglaze pan, scraping up any browned bits from bottom, until liquid evaporates. Add stock and zest. Cover; bring to a boil. Return chicken to skillet; simmer, covered, over medium-low heat until cooked through, 35 to 40 minutes.
• Transfer chicken to a platter; keep warm. Place skillet over high heat; cook until sauce thickens, 5 to 6 minutes. Stir in lemon juice. To serve, spoon sauce over chicken; garnish with tarragon sprigs.

CHICKEN WITH ORANGE AND TARRAGON SAUCE

Steps:

• Wash chicken, pat dry with paper towels.
• Sprinkle with salt.
• In a medium size frying pan heat orange juice, chicken stock, and tarragon to a slow boil.
• Add chicken, cook 8-10 minutes per side 'til juice runs clear when chicken is pierced.
• Remove from pan and keep warm.
• Increase burner to medium high.
• Reduce sauce by half or more.
• Return chicken to pan, cover with sauce, heat 'til warm.
• Serve on a bed of jasmine rice, risotto, or couscous.

TARRAGON ORANGE CHICKEN

Steps:

• Melt butter with olive oil in large skillet. Add chicken, tarragon and garlic (I wait to add the garlic until later to prevent burning it) and cook over medium heat until chicken is no longer pink, about 8 to 10 minutes.
• In a small bowl, stir together orange juice concentrate,orange juice, cornstarch and reserved mandarin orange syrup. Stir into chicken mixture. Reduce heat to medium. Cook stirring frequently, until chicken is thoroughly cooked and tender and sauce has thickened, about 8 to 10 minutes. Stir in oranges and green onions. Serve with hot cooked pasta or rice.

FRENCH CHICKEN BREAST WITH ORANGE TARRAGON SAUCE

Steps:

• Preheat the oven to 375 degrees F.
• Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes.
• Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.
• Serve the chicken with the sauce spooned over the top.

STOVETOP TARRAGON CHICKEN

Steps:

• Sprinkle chicken with paprika. In a Dutch oven, heat oil over medium heat. Cook chicken until lightly browned, about 2 minutes on each side; remove from pan., Add carrots and mushrooms to same pan; cook, covered, until carrots are crisp-tender, 6-8 minutes, stirring occasionally. , In a small bowl, mix soup, tarragon and lemon juice until blended; pour over vegetables. Return chicken to pan. Bring to a boil; reduce heat to low. Cook, covered, 8 minutes. Top with zucchini; cook, covered, until a thermometer inserted in chicken reads 165° and vegetables are tender, 6-8 minutes longer.

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.

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.

TARRAGON-ROASTED FREE-RANGE CHICKEN

Steps:

• Preheat the oven to 450 degrees. In a bowl, combine the butter, tarragon, shallot, zest, lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Mash with a spoon until smooth.
• Remove the giblets and excess fat from the cavity of the chicken and sprinkle it inside and out with salt and pepper. Using your fingers, loosen the skin over the breast and work 2/3 of the butter mixture into the space between the skin and breast meat. Rub the remaining butter mixture over the skin and in the cavity. Place the reserved tarragon stems in the cavity.
• Transfer the bird to a roasting pan fitted with a rack and roast for 15 minutes. Lower the heat to 375 degrees and continue to roast until the juices run clear when the flesh is pricked with a fork at the thickest part of the thigh, about 1 hour to 1 hour and 15 minutes. Remove from oven and let stand for 10 minutes before serving.