Best Braised Chicken Tarragon Recipes

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.

BRAISED CHICKEN WITH RED POTATOES AND TARRAGON BROTH

Steps:

• Heat oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 1 minute. Add chicken to pan; sauté 2 minutes or until browned. Add broth, wine, tarragon, salt, and pepper; bring to a boil. Simmer 5 minutes, stirring occasionally. Add potatoes; simmer 5 minutes or until potatoes are tender. Remove from heat; stir in parsley. Nutritional Information Calories:227 (15% from fat) Fat:3.9g (sat 0.7g,mono 2.1g,poly 0.6g) Protein:29.2g Carbohydrate:16.2g Fiber:1.8g Cholesterol:66mg Iron:1.6mg Sodium:831mg Calcium:33mg

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.

BRAISED CHICKEN WITH VINEGAR AND TARRAGON

Steps:

• To peel onions, blanch in boiling salted water for 30 seconds. Remove and plunge into cold water. Cut the root end and squeeze onion to peel. Cook peeled onions by placing back in boiling water until tender (test w/ fork or skewer). Drain and set aside. In a heavy braising pot, heat oil and butter over medium heat and brown chicken in batches. Remove to plate as they brown. Once done, add onions to pot and saute for 1 minute or until golden brown. Add the vinegar and wine and deglaze pan. Add tomatoes and cook until liquid is reduced by half. Add the dried tarragon and reserved chicken pieces, bring to boil, cover with inverted lid of foil, then pot lid. Reduce heat to a simmer. Cook 20-25 minutes until chicken is cooked. Transfer chicken and onions to platter and keep warm, covered with foil. Stain juices and remove fat. Return to pot. Bring to simmer and stir in corn starch along with half of chopped tarragon, stirring until thickened. Ladle sauce onto chicken, sprinkle with remaining fresh tarragon and garnish with tarragon sprigs.

BRAISED CHICKEN TARRAGON

Steps:

• 1. 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. 2. 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. 3. 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.