Chicken With Red Wine And Tarragon Recipes

Steps:

• For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with salt and pepper, to taste, and dust with flour. Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes. Remove the chicken and set aside.
• For the sauce: Heat the same pan used for the chicken over medium-high heat. Add the onions and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until softened, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 3 cups of chicken broth and 1/2 cup of tarragon and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 30 minutes total for the breasts and wings and 40 minutes total for the legs and thighs. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.
• To finish the sauce: In a small bowl, mix together the remaining 1/3 cup chicken broth and flour. Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes. Stir in the butter and season with salt and pepper, to taste. Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of 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.

Steps:

• Whisk together mayonnaise, white wine vinegar, shallots, tarragon, and capers in small bowl. Season sauce to taste with salt and pepper.
• Season chicken breasts to taste with salt and pepper. Toss mesclun in bowl with olive oil. Sprinkle with salt. Divide mesclun among 4 plates. Slice chicken breasts and fan atop salads. Drizzle tarragon-caper sauce over chicken. Garnish with red pepper slices. Serve immediately.

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.

Steps:

• Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
• Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

Steps:

• Sprinkle chicken with salt and pepper and dredge in flour. Set aside remaining flour.
• Heat 3 tablespoons of butter over medium heat in large skillet and brown chicken on both sides. Remove chicken and keep warm.
• Saute onion in same skillet until it begins to become clear.
• Add wine and cook until liquid is almost evaporated, stirring to loosen browned bits (deglaze) on bottom of skillet. Watch closely- this happens fast!
• Reduce heat to medium-low and stir in reserved flour until it becomes a thick paste.
• Add tarragon, chicken broth and the cooked chicken. Cover and cook until tender.
• Place chicken on a warm platter.
• Add remaining butter and heavy cream to the liquid that is in the skillet and heat through.
• Pour sauce over the chicken and garnish with a little more tarragon or some chopped fresh parsley or green onion if desired.

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!

Steps:

• Melt butter in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, about 4 minutes per side. Transfer chicken to plate. Add shallots to skillet and sauté 30 seconds. Add vinegar; boil until reduced to glaze, about 2 minutes. Stir in broth. Return chicken, skin side up, to skillet. Reduce heat to medium-low, cover and simmer until cooked through, about 12 minutes. Using tongs, transfer chicken to 2 plates. Add tarragon to liquid in skillet. Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about 2 minutes. Spoon sauce over chicken.

Steps:

• Place chicken breasts between wax paper and pound to even 1/2 inch thickness.
• Peel off paper adnd sprinkle with 1 teaspoon of tarragon and salt and pepper to taste.
• Melt butter in skillet over medium-high heat.
• Add chicken and saute until brown and cooked through, about 4 minutes on each side.
• Transfer to plate and keep warm.
• Add shallot and remaining tarragon to drippings in skillet.
• Saute over medium-high heat until shallot begins to soften, about 2 mintues.
• Add grapes, wine and cream and bring to a boil until sauce thickens enough to coat spoon, about 5 minutes.
• Spoon sauce over chicken and enjoy.