Chicken Ham And Tarragon Pie Recipe Epicuriouscom

Steps:

• Preheat oven to 325°F.
• Season the chicken breasts with salt and pepper. Heat the oil in a large skillet over medium-high heat, and when it is almost smoking, add the chicken breasts, skin side down. Lower the heat to medium and cook the breasts 6-7 minutes, then turn them (they should have an even, golden brown color) and continue cooking for about 5 more minutes. Rotate the skillet if the heat on your burner is uneven, so that you don't get any dark or burned spots, and reduce the heat if the chicken seems to be browning too quickly. When the chicken is cooked, remove it to a platter and keep warm in the oven (don't cover). Pour the excess grease from the pan and deglaze with the stock and vinegar, whisking to scrape up the browned bits on the bottom of the pan. Let the liquid bubble briskly in the pan, whisking, until it's reduced to about 1/2 cup, then whisk in the butter, mustard, and tarragon.
• The sauce should have a slightly creamy consistency If it's too acidic, whisk in a little more butter or stock. Remove it from the heat and spoon over the warm chicken breasts. Sprinkle with chives, if desired.

Steps:

• Preheat oven to 350°F. Heat a heavy ovenproof pot or Dutch oven on a stovetop over high heat. Score the chicken skin at regular intervals, drizzle with the oil, sprinkle with salt and pepper and toss to coat. Add to the pot and cook for 6-8 minutes on each side or until well browned. Remove from the pot and set aside. Add the tarragon, lemon zest, garlic and fennel to the pot and cook for 2-3 minutes or until golden. Return the chicken to the pot with the wine and stock and bring to a simmer.
• Transfer to the oven and roast for 20-25 minutes or until the chicken is just cooked through. Serve with the lemon wedges.

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.

Steps:

• Heat oven to 200C/180C fan/gas 6. In a shallow casserole dish, melt the butter over a medium heat on the hob. Add the onion and celery, and fry gently to soften. Add the flour and stir to coat the vegetables. Slowly add the milk, stirring really well after each addition, making sure there are no lumps of flour before you add the next splash of milk. Once all the milk has been added, bring to a simmer to thicken, then fold in the ham hock and the tarragon. Season to taste, then add about half the beaten egg.
• Cut a circle of puff pastry 2cm wider than the top of the pan and pop it onto seal in the filling underneath, folding the edges to create a crust. Cut the off-cuts of pastry into rough strips and use them to decorate the top. Brush the pastry with the remaining egg and bake in the oven for 25 mins or until the pastry is golden and crisp. Serve with peas.

Steps:

• Roll out the pastry on a floured counter and, using your pie dish as a template, cut out a piece to generously fit the top. From the trimmings, cut a 3/4-inch wide strip (it can be in pieces) to fit around the rim of the dish. Dampen the edges and stick the strips in place around the rim.
• Mix the ham and tarragon into the chicken filling, then spoon this into the dish. Dampen the top of the pastry strip and place the pastry round on top. Trim the edges and press down gently. Decorate the top if you wish with pastry shapes made from the trimmings, then brush with the beaten egg and make a small slit in the top for a steam hole. Either freeze or cook within 4 hours (keep the pie in the fridge).