FRENCH CHICKEN TARRAGON
Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.
Provided by David Tanis
Categories Dinner Chicken Tarragon Lemon Shallot Braise Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 10
Steps:
- Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
- Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
- Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
- Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
- Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.
SOUR CREAM-TARRAGON CHICKEN SALAD
The most delectable chicken salad, sweet with tarragon and rich with a sour cream and mayonnaise dressing! And simple!
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix together sour cream and mayonnaise.
- Stir in chicken, celery, tarragon, salt and pepper to taste.
- Refrigerate at least 2 hours for tastes to combine.
Nutrition Facts : Calories 369.5, Fat 26, SaturatedFat 8.1, Cholesterol 89.9, Sodium 309.4, Carbohydrate 9.4, Fiber 0.4, Sugar 2.3, Protein 24.3
TARRAGON CHICKEN WITH SOUR CREAM
Another one from The Philadelphia Orchestra Cook Book. This would probably work well with boneless chicken breasts also.
Provided by CulinaryQueen
Categories Chicken
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat butter in large fry pan over medium high heat.
- Brown chicken pieces on all sides and remove from pan and keep warm.
- Add onion and garlic to pan and cook until tender.
- Stir in tomato paste and flour.
- Slowly add chicken stock and stir. Bring to a boil while stirring until mixture thickens.
- Return chicken to pan.
- Add salt, pepper and tarragon.
- Cover and simmer gently 45 minutes.
- Remove chicken to warm platter.
- Gradually add sour cream to sauce and heat gently.
- Pour sauce over chicken and sprinkle with Parmesan.
- Serve with rice.
Nutrition Facts : Calories 428.7, Fat 33.5, SaturatedFat 20.1, Cholesterol 78.3, Sodium 1752.8, Carbohydrate 22.5, Fiber 1.5, Sugar 5.9, Protein 11.4
CREAMY FRENCH CHICKEN TARRAGON
Chicken, fresh tarragon, cream and white wine are no strangers to a French kitchen - and they all come together wonderfully in this classic French-bistro fare. 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. Cream is then added for extra richness. But it's really fresh tarragon, a staple herb in French cooking with assertive aniseed-like notes, that gives the distinctive flavor to this unique dish. ...
Provided by Audrey
Categories Entrées
Time 40m
Yield 4-6 people
Number Of Ingredients 1
Steps:
- Make sure you read the cooking notes before you start.
- Step 1 - Two hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. 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. Cook for about 10 minutes, without touching, until the chicken skin is golden brown and the chicken is ¾ done; just firm. Flip the chicken thighs and cook for 10 more minutes. Transfer the chicken to a plate and cover with foil. Keep the pan hot and do not rinse it (keep the chicken drippings in).
- Step 3 - Add the onion and garlic to the pan. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. Nestle the chicken thighs back into the pan, on top of the onion. Sprinkle with the chopped tarragon. Pour the chicken stock and white wine into the pan. Bring to a simmer and transfer the pan into the oven for 30 minutes (covered).
- Step 4 - Take the pan out of the oven, back onto the stove top at medium heat. Transfer the chicken to a plate and cover with foil again. Stir the cream into the pan. Bring to a simmer and keep stirring until the sauce thickens (this could take 7-8 minutes). Place the chicken thighs back into the pan and cook for 5 more minutes.
- For serving, sprinkle chicken pieces with fresh tarragon leaves.
Nutrition Facts : Calories 200, Fat 20 grams
CHICKEN BREASTS IN TARRAGON CREAM
If you're an herb lover, this dish, which takes 10 minutes to prepare from start to finish, will become a standard in your repetoire.
Provided by Food Network
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 1. Browning the chicken. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 1 minute on each side just until hey begin to brown slightly. Transfer the still-raw chicken to a plate.
- 2. Poaching in cream. Reduce the heat under the skillet to low. Add the shallot and cook, stirring constantly, until softened but not browned, less than 1 minute. Add the vermouth and cook for 30 seconds, then add the cream and half the tarragon. Return the chicken breasts to the pan and adjust the heat so that the cream gently simmers. Cover and cook until the chicken is firm and just cooked through, 4 to 6 minutes. To check for doneness, cut into the thickest part of a breast with a paring knife ¿ there should be no sign of pink or translucence.
- 3. Finishing. Transfer the chicken breasts to a warmed serving platter or individual dinner plates. The sauce should be thick enough to lightly coat a spoon. If it is too thin, continue to simmer it for about 1 minute and it will thicken. Stir in the remaining tarragon and the lemon juice, then taste and season with additional salt and pepper if needed. Pour the sauce over the chicken and serve right away with buttered egg noodles.
CREAM PUFFS WITH TARRAGON CHICKEN HASH
Provided by Craig Claiborne And Pierre Franey
Categories dinner, project, sauces and gravies, appetizer, main course
Time 30m
Yield 24 filled cream puffs
Number Of Ingredients 12
Steps:
- Remove the skin and bones from the chicken breast and discard. Cut the meat into very small cubes. There should be about one and one-half cups. Set aside.
- Melt the butter in a saucepan and add the flour, stirring with a wire whisk. When blended, add the broth, stirring rapidly with the whisk. When thickened and smooth, stir in the cream.
- Add salt and pepper to taste, nutmeg, cayenne and tarragon. Let simmer, stirring, about two minutes.
- Add the chicken and stir. Bring to the boil.
- Slice off the tops of all the cream puffs. Spoon an equal portion of the mixture into each cream-puff bottom. Replace the tops and serve.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 52 milligrams, Sugar 0 grams, TransFat 0 grams
CHEDDAR CHEESE PUFFS
"These cheesy appetizers are so easy to make and so quick to bake," comments Tonya Farmer of Iowa City, Iowa. "A warm batch makes a savory snack or an appealing addition to a soup lunch."
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- In a bowl, combine all ingredients; mix well. Roll into 1-in. balls. Place at least 1 in. apart on an ungreased baking sheet. Bake at 400° for 12-15 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 130 calories, Fat 10g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 143mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
CREAMY CHICKEN WITH ASPARAGUS & TARRAGON
A light and low calorie chicken casserole with silky herb sauce, greens and baby new potatoes
Provided by Good Food team
Categories Dinner, Main course
Time 28m
Number Of Ingredients 9
Steps:
- Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
- Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
- Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.
Nutrition Facts : Calories 318 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
CHEDDAR CHICKEN
A quick and easy coated chicken recipe for busy people on the go!
Provided by Karen Anne Bush
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix the cornflake crumbs, Parmesan cheese and Cheddar cheese.
- Dip the chicken breasts in the melted butter, and roll them in the cornflake crumb mixture. Place chicken in a lightly greased 9x13 inch baking dish.
- Bake in the preheated oven for 30 to 40 minutes, until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 3.4 g, Cholesterol 109.3 mg, Fat 16.3 g, Fiber 0.1 g, Protein 31.4 g, SaturatedFat 9.7 g, Sodium 320.3 mg, Sugar 0.5 g
CHEDDAR CHICKEN PUFFS WITH TARRAGON SOUR CREAM
My husband really loves these.
Provided by Teresa Malkemus @Cake_Nonny
Categories Meat Appetizers
Number Of Ingredients 10
Steps:
- In a bowl, mix thoroughly 1/4 cup soup, chicken, egg, bread crumbs, green pepper, green onions, and hot pepper sauce
- Shape into 40 small chicken meatballs (1/2 inch). Roll in additional bread crumbs. Half-fill deep fryer or large saucepan with oil; preheat to 350°.
- Fry meatballs, a few at a time, in hot oil until browned. Drain; keep warm.
- Meanwhile, in a saucepan, combine the remaining soup, sour cream, and tarragon. Heat; stirring occasionally. Serve warm with meatballs.
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