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.
FRENCH ROAST CHICKEN
Julia Child's recipe from 'Mastering the Art of French Cooking.' This makes a wonderful, moist, juicy bird. I think it's the turning technique while roasting that does it. It may sound like a lot of work, but it really isn't much more than roasting a bird any other way. The sauce reduction is a LOT easier than any gravy, and is out of this world! In the book, she suggests serving this with green beans or peas (buttered, of course! this IS French cooking!) and sauted, roasted, fried, or souffleed potatoes, or potato crepes. I have also posted the recipe for brown chicken stock, which can quite easily be simmering away as you cook the bird (you don't need the stock until the very end). Using the homemade stock makes a huge difference in the flavour, but it can be substituted, I suppose.
Provided by ChipotleChick
Categories Chicken
Time 1h21m
Yield 1 bird, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425.
- Sprinkle the inside of the chicken with 1/2 teaspoon salt, and then smear in 1 tablespoon of the butter.
- Truss and dry the chicken, and rub the skin with the other half of the butter.
- Baste: Melt butter in a small saucepan with cooking oil.
- Leave on stovetop with a basting brush for later use.
- Back to the chicken: Place the chicken, breast side up, in a shallow small roasting pan.
- Scatter the veggies around it, and set it on the rack in the preheated oven.
- Allow the chicken to brown slightly for 15 minutes, turning on the left side after 5 minutes, then onto the right side for the last 5 minutes.
- Baste with butter quickly after each turn so that the oven does not lose a lot of heat.
- Reduce heat to 350.
- Leave chicken on its side, baste every 8 to 10 minutes, using the butter in the bottom of the roasting pan once you have used up all of the baste in your bowl.
- Watch and adjust oven heat so that the chicken is noisy, but fat is not burning.
- Halfway through estimated roasting time (which is 70-80 minutes; so after about 35 minutes), salt the chicken and turn it onto its other side.
- Continue to baste regularly.
- 15 minutes before end of estimated roasting time, salt again and flip chicken breast side up.
- Continue to baste regularly.
- Chicken will be done when drumstick moves easily in socket and juices run a clear yellow.
- Let sit on a platter 5 to 10 minutes before carving.
- Remove all but 2 tablespoons of fat from the roasting pan.
- Stir in shallot or onion and cook slowly for 1 minute.
- Add stock and boil rapidly over high heat, scraping up bits that are stuck in the pan witha wooden spoon.
- reduce to about 1/2 cup.
- Season with salt and pepper.
- Off heat just before serving, swirl in the last 1 to 2 tablespoons butter by bits until it is absorbed.
- Pour a spoon of the sauce onto the chicken, then pour the rest into a gravy boat and serve with the chicken.
Nutrition Facts : Calories 924, Fat 69.8, SaturatedFat 24.4, Cholesterol 295.3, Sodium 896.4, Carbohydrate 5.2, Fiber 0.7, Sugar 2.3, Protein 65.3
CHICKEN TART
Make and share this Chicken Tart recipe from Food.com.
Provided by Doreen Randal
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sift the flour and a pinch of salt into a bowl.
- Rub in the butter and lard and mix to a stiff dough with cold water.
- Roll out the pastry on a floured board and use to line a 8 - 9 inch flan tin.
- Prick the base, line with foil and fill with dried beans.
- Bake at 400 F for 15 minutes.
- Remove the beans and foil, and return the pastry to the oven for another 5 - 15 minutes or until crisp and golden brown.
- Cut the chicken into small pieces.
- Put the cream into a small saucepan and heat gently.
- Add chicken, lemon juice and tarragon, and season well with salt and pepper.
- Heat gently until the chicken is hot, then turn the filling into the pastry case. Serve with salads.
Nutrition Facts : Calories 342, Fat 23.6, SaturatedFat 11.1, Cholesterol 65.1, Sodium 70.7, Carbohydrate 22.2, Fiber 0.8, Sugar 0.1, Protein 9.8
FRENCH CHICKEN TART
A fellow Arkansan's winning recipe. Ms. B Deason won the State Chicken Contest, now on to Nationals. This sounds really tasty and I plan on trying it soon - the picture in the paper is gorgeous. Maybe someone will beat me to it and share the results.
Provided by SmHerndon
Categories Savory Pies
Time 1h15m
Yield 1 pie
Number Of Ingredients 14
Steps:
- Line a 10" tart or pie pan with unbaked pie crust. Layer cheese and chicken over pie crust. Sprinkle with flour and top with black olives - Refrigerate.
- In frying pan, melt butter over medium heat. Add onion rings, sugar, salt & pepper; cook, stirring frequently, until brown. Stir in chicken broth and lemon juice.
- Pour mixture over cheese and chicken in refrigerated pie crust. Arrange reserved onion rings over top and coat with cooking spray.
- Cover with foil and bake in 375º oven for 25 minutes. Remove foil and continue baking until golden brown, about 25 minutes.
- Let rest 15 minutes before slicing. Garnish with black olive slices and parsley.
Nutrition Facts : Calories 2805.7, Fat 174.9, SaturatedFat 68.8, Cholesterol 525.6, Sodium 5388.3, Carbohydrate 154.4, Fiber 16.4, Sugar 25, Protein 152.9
TARTE AU CAMEMBERT (FRENCH CHEESE TART)
Best quiche au Camembert!
Provided by RoseKitty8
Categories Savory Tarts
Time 40m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Beat eggs in a medium bowl; add heavy cream, green onions, salt, and pepper and mix well. Pour into the crust.
- Slice Camembert thinly and add to the filling. Place tart on a baking sheet.
- Bake in the preheated oven until crust is golden and cheese is melted and a bit crunchy, about 25 minutes. Serve immediately.
Nutrition Facts : Calories 247.5 calories, Carbohydrate 9 g, Cholesterol 98.6 mg, Fat 20.1 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 9.9 g, Sodium 313.1 mg, Sugar 0.3 g
FRENCH-STYLE LEMON TART RECIPE BY TASTY
Here's what you need: egg yolks, eggs, sugar, lemon juice, lemon zests, butter, pre-baked tart shell
Provided by Ellie Holland
Categories Desserts
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 350°F (180°C).
- Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
- Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
- Pour into a pre-baked tart shell.
- Bake for 6 minutes.
- Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
- Leave the tart to cool before dusting with icing sugar.
- Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
- Enjoy!
Nutrition Facts : Calories 866 calories, Carbohydrate 69 grams, Fat 58 grams, Fiber 4 grams, Protein 20 grams, Sugar 40 grams
FRENCH LEMON TART - LIGHTENED UP VERSION
This is an easy to make and delicious pie based on the traditional French Tart Au Citron with only a fraction of the fat and calories. Prepare it in a flan or quiche pan if you have one. The recipe is from Anne Lindsay's New Light Cooking Edited to add: As stated by I'mPat, be sure to use the icing sugar to cut the tartness of this recipe.
Provided by Dreamer in Ontario
Categories < 60 Mins
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Using an electric mixer, beat eggs, egg whites and sugar for 4 minutes or until thick and creamy.
- Beat in lemon rind.
- Beating constantly, slowly drizzle in lemon juice and orange juice.
- Pour into baked pie shell and place on baking sheet.
- Bake in 350F oven for 25 to 30 minutes or until filling is slightly puffed, browned on top and barely set (may still be wobbly in center).
- Let cool completely.(You may cover and refrigerate for up to 8 hours after this point).
- Just before serving sift the icing sugar over top.
CLASSIC FRENCH TARTE AU CITRON - FRESH LEMON TART
This is the most requested dessert in our Chambres d'Hotes; I like to make it quite tart and lemony, with creme fraiche, instead of thick double cream - plus I like it to be baked until just set and with a wobble! This is great served with a drizzle of cassis for an elegant finishing touch, plus a sprig of mint. If you are not a great lover of lemons, please reduce the quantity of lemons in the recipe.
Provided by French Tart
Categories Tarts
Time 1h
Yield 1 Tart, 6 serving(s)
Number Of Ingredients 7
Steps:
- Roll out the pastry and line a 24cm to 26cm tart or quiche dish. Bake blind in a pre-heated oven 180°C/350F/gas 4, for about 7-10 mins, or until lightly golden brown and slightly crisp.
- Whisk the lemon juice, crème fraiche, sugar and eggs in a large bowl. Add the grated lemon rind & mix well.
- Carefully pour the mixture into the pastry case and bake for 40 minutes or so, until the custard has set but is still slightly wobbly. Sprinkle liberally with icing sugar.
- Serve slightly warm or at room temperature, with a drizzle of cassis and a sprig of mint. You can also serve this with a bowl of creme fraiche or cream.
Nutrition Facts : Calories 500.8, Fat 28.6, SaturatedFat 10.2, Cholesterol 274.1, Sodium 330.6, Carbohydrate 51.7, Fiber 1.8, Sugar 28, Protein 10.7
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