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.
TARRAGON CHICKEN
I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.
Provided by Nigella Lawson
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.
- Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.
- Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.
Nutrition Facts : @context http, Calories 845, UnsaturatedFat 48 grams, Carbohydrate 5 grams, Fat 68 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 16 grams, Sodium 1037 milligrams, Sugar 0 grams, TransFat 0 grams
SAUTéED CHICKEN BREASTS WITH TARRAGON
As the owner of the French Laundry, Per Se and Bouchon, restaurateur Thomas Keller is best known for haute cuisine, but he can do weeknight cooking, too. Case in point: this elegant and easy chicken dish that can be ready in about 20 minutes.
Provided by Kim Severson
Categories dinner, easy, main course
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a small bowl mix together paprika and curry powder, and sprinkle on both sides of chicken breasts; cover and refrigerate for 2 hours.
- Place 2 breasts on large sheet of plastic wrap, cover with more plastic and pound with a mallet until they are about 1/4-inch thick. Repeat with remaining breasts. (Chicken may be wrapped and refrigerated for up to 12 hours.)
- Preheat oven to 200 degrees. Season chicken on both sides with salt. In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan. Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes. Turn and cook for another 1 to 1 1/2 minutes. Transfer to a baking sheet and keep warm in oven.
- Wipe out skillet and return to medium heat. Add 1 tablespoon of butter and shallot, and sauté for 30 seconds, swirling pan to coat shallot with butter. Add wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute. Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.
- Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet. Swirl to melt butter, and season to taste with salt and pepper. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 207 milligrams, Sugar 1 gram, TransFat 0 grams
More about "french chicken tarragon recipes"
CREAMY TARRAGON CHICKEN WITH STEP-BY-STEP PHOTOS - EAT, LITTLE BIRD
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.
TARRAGON CHICKEN - A FRENCH CLASSIC | GIANGI'S KITCHEN
From giangiskitchen.com
Ratings 1Category PoultryCuisine FrenchTotal Time 35 mins
TARRAGON CHICKEN - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
TARRAGON CHICKEN - EATINGWELL
From eatingwell.com
BEST TARRAGON CHICKEN RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
30 TARRAGON RECIPES FOR A DELICIOUS DINNER - INSANELY …
From insanelygoodrecipes.com
CREAMY TARRAGON CHICKEN - THE ENDLESS MEAL®
From theendlessmeal.com
TARRAGON CHICKEN | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
ROAST TARRAGON-COGNAC CHICKEN RECIPE - NYT COOKING
From cooking.nytimes.com
4/5 Category Dinner, Main CourseCuisine FrenchTotal Time 2 hrs 30 mins
CREAMY FRENCH CHICKEN TARRAGON (POULET à L’ESTRAGON)
From pardonyourfrench.com
3.8/5 (47)Category EntréesServings 4-6Total Time 40 mins
TARRAGON CHICKEN - POSH JOURNAL
From poshjournal.com
WHOLE ROAST CHICKEN WITH TARRAGON AND LEMON - CHEZ LE RêVE …
From chezlerevefrancais.com
CREAMY VEGGIE CHICKEN NOODLE SOUP RECIPE - REAL SIMPLE
From realsimple.com
CORONATION QUICHE, SCONES, CHICKEN SALAD RECIPES TO CELEBRATE KING ...
From yahoo.com
FRENCH TARRAGON CHICKEN WITH WHITE WINE TOMATO SAUCE
From inspiredcuisine.ca
FOR FRENCH PURISTS, THE ‘CORONATION QUICHE’ IS UNDESERVING OF ITS …
From theglobeandmail.com
TARRAGON CHICKEN SALAD RECIPE - THE WASHINGTON POST
From washingtonpost.com
BAKED TARRAGON CHICKEN - CAROLINE'S COOKING
From carolinescooking.com
CORONATION CHICKEN: ROYAL RECIPES AND TALES FROM BANQUETS OF THE …
From architecturaldigest.in
A RECIPE THAT CELEBRATES CHICKEN AND TARRAGON (POULET A L'ESTRAGON ...
From youtube.com
CLASSIC FRENCH TARRAGON CHICKEN RECIPE / VIDEO - EAT SIMPLE FOOD
From eatsimplefood.com
TARRAGON CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN WITH TARRAGON RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
HOW TO MAKE A SIMPLE ROAST CHICKEN, ACCORDING TO A FRENCH MOM
From nytimes.com
CORONATION QUICHE IS A TART, SAY FRENCH - THE TELEGRAPH
From telegraph.co.uk
You'll also love