Chicken With Vegetables 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:

• Grate bell pepper, carrot and zucchini in food processor fitted with coarse shredder (or grate by hand). Season chicken breasts with salt and pepper. Heat olive oil in heavy large skillet over medium high heat. Add chicken breasts and sauté until golden and just cooked through, about 5 minutes per side. Transfer chicken breasts to plate; tent with foil. Add grated vegetables, chopped shallots and tarragon to same skillet and toss 1 minute. Add white wine and simmer 2 minutes. Season vegetables to taste with salt and pepper. Spoon over chicken and serve.

Steps:

• For marinade, combine vinegar, oil, soy sauce, garlic and tarragon.
• Reserve 1/4 cup of marinade.
• Place chicken in resealable plastic bag, turn to coat chicken.
• Marinate in refrigerator 1 to 12 hours.
• Preheat oven to 375 degrees.
• Drain chicken, discard marinade.
• Place chicken in shallow baking pan.
• Toss vegetables with reserved 1/4 cup marinade.
• Place in 1 1/2 quart casserole dish, cover.
• Bake chicken and vegetables 25 minutes.
• Remove cover from vegetables.
• Bake 20 minutes more or until chicken is tender and no longer pick and vegetables are tender.

Steps:

• Blend first 3 ingredients in bowl; season mayonnaise with salt and pepper.
• Using meat mallet, flatten chicken breast halves in plastic bag to 1/2-inch thickness; cut chicken crosswise in half. Place on sheet of foil. Brush chicken with 1 tablespoon oil; sprinkle with half of garlic, then salt and pepper.
• Place zucchini and onion slices on sheet of foil and brush with remaining 2 tablespoons oil; sprinkle with remaining garlic, then salt and pepper.
• Prepare barbecue (medium-high heat). Grill chicken pieces until cooked through, about 5 minutes per side; transfer to work surface. Grill vegetables until softened slightly and charred, about 7 minutes per side for onion and 5 minutes per side for zucchini. Transfer to work surface.
• Grill rolls until toasted, about 2 minutes per side. Spread tarragon mayonnaise on roll bottoms; top with 1 chicken piece, 1/4 of grilled vegetables, and 2 tomato slices. Cover with roll tops.

Steps:

• In a 5-qt. slow cooker, combine carrots, mushrooms and onion. Top with chicken. In a small bowl, combine broth, tarragon, salt and pepper; pour over chicken. Cook, covered, on low until chicken is tender, 6-8 hours. Remove chicken; when cool enough to handle, shred with 2 forks. Transfer chicken and vegetables to a serving platter; keep warm., Pour juices into a small saucepan. Skim fat. In a small bowl, mix cornstarch with 1/2 cup cooking juices until smooth. Whisk into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add cream; heat through. Serve with chicken and vegetables.

Steps:

• Season chicken with salt and pepper.
• Dredge in flour, shaking off the excess.
• Heat oil in a large deep skillet or Dutch oven.
• Add chicken, and cook until browned, about 4 minutes per side. Transfer to a plate.
• Add shallots to the pan. Cook, stirring, until fragrant, about 30 seconds.
• Add wine and scrape up any browned bits. Simmer until reduced slightly, about 3 minutes.
• Add broth, and bring to a simmer.
• Return the chicken to the pan.
• Add carrot, mushrooms and tarragon sprigs. Reduce heat to low, cover, and simmer gently until the chicken is tender and no longer pink in the center, about 20 minutes.
• Transfer the chicken to a plate, and cover with foil to keep warm. Discard tarragon sprigs.
• Increase heat to medium-high. Simmer the cooking liquid for 2-3 minutes to intensify flavor.
• Add cornstarch mixture and cook, stirring, until slightly thickened, about 2 minutes.
• Whisk in sour cream, mustard, and chopped tarragon.
• Serve immediately.

Steps:

• Preheat oven to 400 degrees. Rub chicken inside and out with one garlic half. Place both garlic halves and the tarragon sprigs in cavity. Stir together butter, shallot, chopped tarragon. Season with salt and freshly ground pepper. Loosen skin of chicken near cavity with hands; spread butter mixture under skin all over flesh.
• Squeeze juice from lemon halves over chicken; place in cavity. Season with salt and freshly ground pepper.
• Halve the large onions horizontally at an angle. Arrange in the middle of a 9-by-13-inch roasting pan to form a square. Position halves so that the slanted ends of each pair face each other, inward, and almost touch. Place chicken, breast side up, on onion "rack."
• Quarter the small onions; arrange with carrots, celery, and potatoes around bird. Tuck lemon slices between wings and breast, and legs and breast. Pour wine and stock over vegetables.
• Roast chicken and vegetables, basting 2 or 3 times with pan juices, until an instant-read thermometer inserted into thickest part of chicken thigh registers 165 degrees and juices run clear, 1 to 1 1/2 hours.
• Remove pan from oven, and let chicken stand 10 minutes. Carve chicken. Arrange chicken and roasted vegetables (including rack onions) on a platter. Spoon pan juices over meat.