TARRAGON CHICKEN
This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey cutlet in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Tender chicken (it's the poaching early on that sees to this), aromatically fresh and insistently herbal tarragon, a generous splosh of vermouth, all rounded off by rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro of fond memory or happy imaginings. If you can't get fresh tarragon, do not despair: just double the freeze-dried tarragon at the start and add some freshly chopped parsley at the end. And I can assure you it would be worth your while considering a teaspoon of tarragon mustard, too, along with the cream. About which, please don't wimp out on me: this is old-fashioned cooking which cannot be proscribed by new-age dietary concerns. But, if you insist, halve the cream, and add another 2 tablespoons of vermouth when you're pouring the rest in after the chicken's had its first 5 minutes cooking. Eat with a tumbled mixture of French or green beans and asparagus tips along with steamed baby white-skinned potatoes or, hard to beat for me, some white basmati rice forked through with a soupcon of butter and freshly ground white pepper.
Provided by Nigella Lawson : Food Network
Time 28m
Yield 2 servings
Number Of Ingredients 9
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.
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.
More about "chicken with tarragon and white wine recipes"
CREAMY TARRAGON CHICKEN WITH STEP-BY-STEP PHOTOS - EAT, …
Web Mar 12, 2019 Pour the white wine into the pan and let it simmer for a few minutes until it has reduced slightly. Use a wooden spoon to stir the …
From eatlittlebird.com
4.9/5 (38)Total Time 30 minsCategory DinnerCalories 264 per serving
From eatlittlebird.com
4.9/5 (38)Total Time 30 minsCategory DinnerCalories 264 per serving
- Place the chicken breasts in the pan and cook for 3 to 5 minutes, or until they are golden and caramelised, before turning them over. The best way to achieve a nice colour on the chicken is to not move the chicken too often.
- Once the chicken is golden and caramelised on both sides, remove them to a plate. The chicken does not need to be fully cooked through at this stage.
CHICKEN WITH WINE AND TARRAGON RECIPE
Web Dec 6, 2013 Directions Heat the oven to 375°. In a small glass or stainless-steel bowl, combine 2 tablespoons of the wine and 1/2 teaspoon of the …
From foodandwine.com
3/5 Total Time 45 mins
From foodandwine.com
3/5 Total Time 45 mins
- Heat the oven to 375°. In a small glass or stainless-steel bowl, combine 2 tablespoons of the wine and 1/2 teaspoon of the dried tarragon. Set aside.
- Coat the chicken with the olive oil and arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken pieces with the remaining 1 tablespoon wine and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each piece of chicken with a piece of the butter.
- Cook the chicken for 15 minutes and then sprinkle with the remaining 1 1/2 teaspoons tarragon. Baste the chicken and cook until the breasts are just done, about 20 minutes longer. Remove the breasts and cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan.
- Heat the broiler. Baste the chicken and then broil until the skin is golden brown, about 2 minutes. Transfer the chicken to a plate.
TARRAGON CHICKEN IN WHITE WINE SAUCE - MEDITERRANEAN …
Web Feb 13, 2019 Skillet tarragon chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a …
From mediterraneanlatinloveaffair.com
5/5 (1)Total Time 40 minsCategory Main CourseCalories 550 per serving
From mediterraneanlatinloveaffair.com
5/5 (1)Total Time 40 minsCategory Main CourseCalories 550 per serving
- Saute chicken breasts in butter, cook thoroughly on both sides until chicken becomes golden brown. I usually cut chicken breasts in half, either fillet style or vertically. I feel I can cook it much better that way since a lot of times they're too big.
- Remove chicken from pan, put it aside. Lower heat to medium and add chopped shallots / minced garlic to remaining butter in skillet. Add an additional tbsp of butter if skillet is dry.
- Once onion becomes translucent, add wine to skillet. Scrape the bottom of the skillet with a wooden spoon and mix everything together.
TARRAGON CHICKEN | NIGELLA'S RECIPES | NIGELLA LAWSON
Web May 6, 2016 Put the chicken fillets into the pan, curved side down, and cook for 5 minutes. If the spring onions start to burn, scrape them from the pan and let them sit on the chicken pieces. Turn over the breasts, and …
From nigella.com
From nigella.com
CHICKEN IN WHITE WINE AND TARRAGON | COMMUNITY …
Web Remove chicken to a plate Add shallots to the pan, add a knob of butter. Turn the heat down low and soften shallots. Turn up heat and toss in the mushrooms and soften slightly. Return chicken to pan. Slosh in the …
From nigella.com
From nigella.com
CHICKEN SAUTé WITH WHITE WINE AND TARRAGON RECIPE
Web Set aside with the chicken. Add the wine to the pan and boil for 10minutes, until reduced by three-quarters. Stir in 300ml water, the tarragon and bay leaves. Return the chicken to the pan with the shallots and garlic. Cover …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
CREAMY FRENCH CHICKEN TARRAGON (POULET à L’ESTRAGON)
Web Jul 5, 2020 Season each piece with salt and pepper on both sides. Set aside, at room …
From pardonyourfrench.com
3.8/5 (47)Category EntréesServings 4-6Total Time 40 mins
From pardonyourfrench.com
3.8/5 (47)Category EntréesServings 4-6Total Time 40 mins
RECIPE: TARRAGON CHICKEN WITH RADISHES AND LITTLE POTATOES
Web May 12, 2023 Once hot, place the chicken legs top-side down and sear, adjusting the …
From sfchronicle.com
From sfchronicle.com
CHICKEN, TARRAGON AND WHITE WINE STEW RECIPE - TESCO REAL FOOD
Web Carbohydrate 18.5g Protein 43.6g Fibre 6.3g Method Preheat the oven to gas 6, 200°C, …
From realfood.tesco.com
From realfood.tesco.com
CHICKEN WITH WINE AND TARRAGON RECIPE | RECIPES.NET
Web Feb 13, 2023 1 chicken, (3 to 3½ lbs) 1 tbsp olive oil salt and fresh ground black …
From recipes.net
From recipes.net
TARRAGON COGNAC ROASTED CHICKEN | COOKING WITH STYLES
Web May 10, 2023 In a sauce pan warm the butter, hold 2 tbsp. back and olive oil so it's just …
From cbs8.com
From cbs8.com
CHICKEN WITH TARRAGON CREAM SAUCE RECIPE - BBC FOOD
Web Method Preheat the oven to 200C/400F/Gas 6. In a roasting tin, brown the chicken …
From bbc.co.uk
From bbc.co.uk
SLOW-COOKER WHITE WINE CHICKEN WITH GARLIC & TARRAGON
Web 4 chicken legs Sea salt and black pepper 1 large onion, thinly sliced 1 head garlic, cloves …
From rachaelrayshow.com
From rachaelrayshow.com
TARRAGON CHICKEN - GIRL WITH THE IRON CAST
Web Sep 11, 2019 Pour the all purpose flour into a bowl, then proceed to coat each side of …
From girlwiththeironcast.com
From girlwiththeironcast.com
CHICKEN THIGHS WITH CREAMY MUSHROOM TARRAGON SAUCE - SEASONS …
Web Aug 17, 2017 Preheat oven to 375 F. and have a baking sheet ready. In a non-stick …
From seasonsandsuppers.ca
From seasonsandsuppers.ca
TARRAGON CHICKEN MARINADE - BAKE IT WITH LOVE
Web ¼ cup white wine (or chicken broth) 2 tablespoon garlic (minced) 2 tablespoon tarragon …
From bakeitwithlove.com
From bakeitwithlove.com
SAUTéED CHICKEN BREASTS WITH TARRAGON CREAM SAUCE
Web Dec 2, 2015 2 tablespoons butter. 4 boneless, skinless chicken breasts (about 1 1/3 …
From foodandwine.com
From foodandwine.com
CREAMY MUSHROOM TARRAGON CHICKEN - THE KITCHEN MAGPIE
Web Jun 25, 2022 Season on both sides with salt and pepper. In a large skillet over medium …
From thekitchenmagpie.com
From thekitchenmagpie.com
SLOW-COOKER CHICKEN THIGH RECIPES - SOUTHERN LIVING
Web Mar 26, 2023 Slow-cooked Barbecued Chicken. Becky Luigart-Stayner. Barbecue …
From southernliving.com
From southernliving.com
TARRAGON CHICKEN RECIPE - BBC FOOD
Web Method. Melt the butter and 2 tablespoons of olive oil in a large casserole dish over a …
From bbc.co.uk
From bbc.co.uk
FRENCH TARRAGON CHICKEN WITH WHITE WINE TOMATO SAUCE
Web Gather all ingredients before starting recipe. Season chicken on both sides with kosher …
From inspiredcuisine.ca
From inspiredcuisine.ca
TARRAGON CHICKEN WITH WHITE WINE SAUCE | PERDUE®
Web Step 1. Saute. Season the chicken with salt and pepper. Heat olive oil in a large skillet …
From perdue.com
From perdue.com
SAUTéED TARRAGON CHICKEN WITH WHITE WINE SAUCE RECIPE
Web Feb 13, 2023 1 tbsp dried tarragon leaves, finely chopped ¼ cup white wine ½ cup …
From recipes.net
From recipes.net
You'll also love