Chickenintarragonsauce Recipes

Steps:

• Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper., In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm., Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.

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.

Steps:

• Preheat oven to 400 degrees. Rinse chicken thoroughly inside and out. Pat dry. Sprinkle chicken inside with salt and pepper. Place tarragon sprigs in cavity. Rub butter all over outside of chicken. Place chicken in roasting pan. Sprinkle with salt and pepper. Pour 1/2 cup water into roasting pan.
• Roast chicken until thermometer inserted into thickest part of thigh registers 175 degrees and juices run clear when thigh is pierced, basting occasionally with juices from pan, about 1 hour. Transfer chicken to platter, cover with foil while making sauce.
• Transfer pan juices to medium saucepan. Freeze until fat rises to the top, about 10 minutes. Spoon off fat, discard. Add vermouth to pan juices in saucepan. Boil until slightly reduced, about 3 minutes. Add cream and tarragon and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Whisk egg yolks in a bowl. Temper the yolks with cream sauce. Return the yolk mixture to the rest of the sauce. Season sauce with salt and pepper. Serve with chicken.

Steps:

• Heat oil in a large skillet.
• Season chicken with salt & pepper. Sauté about 7 minutes per side until cooked through; remove and keep warm.
• Drain almost all fat from skillet.
• Add shallots and cook until softened.
• Add vermouth to pan, stirring up all bits.
• Add chicken broth, heat to boiling, lower to simmer, reduce to 1/2 cup.
• Add tarragon, and whisk in butter one bit at a time to thicken.
• Season with salt & pepper to taste. Serve over chicken.

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.

Steps:

• Preheat oven to 400°F
• Rinse chicken thoroughly inside and out.
• Pat dry.
• Sprinkle chicken inside with salt and pepper.
• Place tarragon sprigs in cavity.
• Rub butter all over outside of chicken.
• Place chicken in roasting pan.
• Sprinkle with salt and pepper.
• Pour 1/2 cup water into roasting pan.
• Roast chicken until thermometer inserted into thickest part of thigh registers 175°F and juices run clear when thigh is pierced, basting occasionally with pan juices, about 1 hour.
• Transfer chicken to platter; cover with foil while making sauce.
• Transfer pan juices to medium saucepan.
• Freeze until fat rises to top, about 10 minutes.
• Spoon off fat; discard.
• Add vermouth to pan juices in saucepan.
• Boil until slightly reduced, about 3 minutes.
• Add cream and tarragon and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes.
• Season sauce with salt and pepper.
• Serve with chicken.

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:

• Pound the chicken to even thickness. Sprinkle chicken with salt and pepper and dredge in the flour. Reserve flour. In a large skillet, heat 3 tablespoons butter, add chicken and brown on both sides. Transfer to heated platter. Add shallots to skillet and saute briefly. Add wine. Cook until nearly evaporated. Add reserved flour, stir, and cook 3 minutes. Sprinkle with tarragon and add chicken broth. Return chicken to pan and simmer 10 minutes. Transfer to heated platter and keep hot. Add 1 tablespoon each butter and cream to pan, heat and pour over chicken.

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 four minutes per side.
• Transfer chicken to plate.
• Add shallots to skillet and sauté 30 seconds.
• Add vinegar; boil until reduced to a glaze, about two minutes.
• Stir in broth.
• Return chicken, skin side up, to skillet.
• Reduce heat to medium-low, cover and simmer until cooked through, about twelve minutes.
• Using tongs, transfer chicken to two plates.
• Add tarragon to liquid in skillet.
• Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about two minutes.
• Spoon sauce over chicken.

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:

• Preheat oven to 400°F. Rinse chicken thoroughly inside and out. Pat dry. Sprinkle chicken inside with salt and pepper. Place tarragon sprigs in cavity. Rub butter all over outside of chicken. Place chicken in roasting pan. Sprinkle with salt and pepper. Pour 1/2 cup water into roasting pan.
• Roast chicken until thermometer inserted into thickest part of thigh registers 175°F and juices run clear when thigh is pierced, basting occasionally with pan juices, about 1 hour. Transfer chicken to platter; cover with foil while making sauce.
• Transfer pan juices to medium saucepan. Freeze until fat rises to top, about 10 minutes. Spoon off fat; discard. Add vermouth to pan juices in saucepan. Boil until slightly reduced, about 3 minutes. Add cream and tarragon and boil until mixture thickens to sauce consistency, stirring occasionally, about 5 minutes. Season sauce with salt and pepper. Serve with chicken.

Steps:

• Rinse chicken inside and out and pat dry.
• Place lemon slices inside cavity along with tarragon and truss chicken loosely.
• (See Tip) In a skillet, heat oil over medium high heat.
• Brown chicken on all sides, using two wooden spoons to turn the bird so you don't puncture the skin, finishing with the breast side up.
• Turn off heat and pour brandy, if using, over chicken.
• Ignite and, when flames subside, transfer chicken to slow cooker stoneware.
• Drain off all but 1 tablespoons.
• fat in pan.
• Over medium heat, cook shallots until soft.
• Season with salt and pepper.
• Add wine and chicken broth and bring to a boil.
• Cook until sauce is reduced by about one third, about 5 minutes.
• Pour over chicken, cover and cook on Low for 7 to 9 hours or on High for 3 1/2 to 4 1/2 hours, until juices run clear when pierced with a fork or a meat thermometer inserted in the thickest part of the thigh reads 170°F.
• Carefully lift chicken from liquid, transfer to a large heatproof platter and keep warm while you make the sauce.
• TO MAKE TARRAGON-CREAM SAUCE: Pour cooking liquid into a 4-cup heatproof measure and place in the freezer for a few minutes until the fat rises to the surface.
• Skim off as much fat as possible.
• Transfer remaining liquid to a saucepan and, over high heat, boil rapidly until sauce is reduced by half.
• Stir in tarragon and cream and season to taste with salt and pepper.
• Serve in a sauce boat alongside carved chicken.
• TIP: I suggest trussing the chicken loosely for ease of browning and lifting.
• However, it is important to keep the string loose or the inner part of the thigh, which is less exposed to heat, will not cook properly.
• The 150 Best Slow Cooker Recipes.
• J Finlayson.

Steps:

• In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour.
• Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.

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:

• 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:

• Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
• Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.