Roasted Mustard Tarragon Chicken Recipes

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Put the tarragon stalks, vegetables, olive oil and garlic in a heavy roasting tin. Place on a high heat and cook for 10 minutes, stirring occasionally, until the vegetables start to brown.
• While the vegetables are cooking, remove any string from the chickens, sprinkle the cavities with salt and pepper and stuff the lemon quarters inside.
• Lay the chickens, breast-side down, on top of the veg. Season with salt and pepper, scatter over half the chopped tarragon leaves, then drizzle with a little olive oil. Roast for 20 minutes. Meanwhile, mix 1 tbsp mustard with the remaining chopped tarragon leaves.
• Remove the roasting tin from the oven, turn the chickens over and spread with the mustard mixture. Return the chickens to the oven and roast for a further 40 minutes or until the juices run clear when a thigh is pierced with a skewer.
• Remove the chickens to a dish or 2 large plates and cover each one with an upturned bowl. Skim any excess fat from the roasting tin. Place the tin on a high heat, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced. Now pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in 1 tsp mustard, season to taste and strain into a gravy boat.

Steps:

• Preheat oven to 325°F.
• Season the chicken breasts with salt and pepper. Heat the oil in a large skillet over medium-high heat, and when it is almost smoking, add the chicken breasts, skin side down. Lower the heat to medium and cook the breasts 6-7 minutes, then turn them (they should have an even, golden brown color) and continue cooking for about 5 more minutes. Rotate the skillet if the heat on your burner is uneven, so that you don't get any dark or burned spots, and reduce the heat if the chicken seems to be browning too quickly. When the chicken is cooked, remove it to a platter and keep warm in the oven (don't cover). Pour the excess grease from the pan and deglaze with the stock and vinegar, whisking to scrape up the browned bits on the bottom of the pan. Let the liquid bubble briskly in the pan, whisking, until it's reduced to about 1/2 cup, then whisk in the butter, mustard, and tarragon.
• The sauce should have a slightly creamy consistency If it's too acidic, whisk in a little more butter or stock. Remove it from the heat and spoon over the warm chicken breasts. Sprinkle with chives, if desired.

Steps:

• Preheat oven to 500 degrees. Remove fat from the crop and cavity of the chicken. Remove the neck, gizzards and liver and freeze for another use.
• Squeeze half the lemon all over the skin of the chicken. Season the skin with salt and pepper. Stuff the cavity with the remaining half lemon, garlic and 1 bunch whole tarragon.
• Put the chicken in a roasting pan, breast side up, and roast 45 minutes to 1 hour, or until the juices run clear. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
• When chicken is done, tilt it over the roasting pan to let the cavity juices run into the pan. Remove the chicken to a platter. Pour off the fat from the roasting pan.
• Put the pan on top of the stove. Add the wine and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Stir in tarragon leaves. Let simmer 5 minutes once the pan is thoroughly deglazed. Serve the pan juices over the chicken or pass it separately in a sauce boat.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan. Season the chicken breasts, then brown for 1 min on each side. Remove from the pan, then set aside.
• Add the crème fraîche, mustards and tarragon to the pan, stirring to combine everything. Bring to a simmer, then return the chicken to the pan, spooning some of the sauce over the fillets. Lift into the oven, then bake for 20 mins until the chicken is cooked through and sauce bubbling. Great with green beans and rice.

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:

• Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together both mustards and ½ teaspoon each salt and pepper; set aside. Season the chicken on both sides with salt and pepper. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken skin side down and cook without disturbing until golden brown, 5 to 8 minutes. Remove the pan from the heat. Using tongs, transfer the chicken skin up to a plate, then spread ¼ cup of the mustard mixture evenly onto the skin sides. Pour off and discard all but 2 tablespoons of fat in the skillet and return the pan to medium. Add the shallots, garlic and flour, then cook, stirring often, until the mixture is light golden brown, about 3 minutes. Add the broth and bring to a boil over medium-high, scraping up any browned bits. Return the chicken pieces skin side up to the skillet and pour in the accumulated juices. Place the pan in the oven and cook until the thickest part of the thigh reaches about 175°F, 15 to 20 minutes. Transfer the chicken skin side up to a platter. Set the skillet over medium-high (the handle will be hot) and bring the cooking liquid to a simmer. Cook, stirring occasionally, until the mixture is slightly thickened and a spoon drawn through the sauce leaves a trail, 5 to 8 minutes. Off heat, stir in the remaining mustard mixture, the yogurt and tarragon. Taste and season with salt and pepper, then spoon the sauce around the chicken.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Beat the mustard and butter together, then season well. Put the chickens into a large roasting tin; then, starting at the neck end, pull the skin away from the breast and thigh meat with your fingers. Stuff the butter under the skin, saving 1 tbsp for later. Put half the garlic bulb into each cavity. Season generously, cover with foil, then roast for 1 hr, uncovering for the final 20 mins, until crisp and golden.
• Lift the birds onto a board, then sit the pan on the hob and splash in the wine. Reduce for 5 mins, scraping up the meaty bits with a wooden spoon, then add the stock and bring to a simmer. Tip in the carrots, cover with a sheet of foil, then cook for 5 mins. You can do this ahead of time. Add the peas and simmer for a few mins until tender. Just before serving, whisk in the reserved mustard butter, chopped herbs and any resting juices, then season to taste. If you like, transfer everything to a platter and bring to the table - or simply return the chickens to the roasting pan.

Steps:

• Preheat the oven to 400°F
• Put the tarragon stalks, vegetables, olive oil and garlic in a heavy roasting tin.
• Place on a high heat and cook for 10 minutes, stirring occasionally, until the vegetables start to brown.
• While the vegetables are cooking, remove any string from the chickens, sprinkle the cavities with salt and pepper and stuff the lemon quarters inside.
• Lay the chickens, breast-side down, on top of the veg. Season with salt and pepper, scatter over half the chopped tarragon leaves, then drizzle with a little olive oil.
• Roast for 20 minutes. Meanwhile, mix 1 tbsp mustard with the remaining chopped tarragon leaves.
• Remove the roasting tin from the oven, turn the chickens over and spread with the mustard mixture.
• Return the chickens to the oven and roast for a further 40 minutes or until the juices run clear when a thigh is pierced with a skewer.
• Remove the chickens to a dish or 2 large plates and cover each one with an upturned bowl.
• Skim any excess fat from the roasting tin. Place the tin on a high heat, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced.
• Now pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in 1 tsp mustard, season to taste and strain into a gravy boat.

Steps:

• Sprinkle chicken breasts with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken breasts and sauté until cooked through, about 5 minutes per side. Transfer chicken to platter. Tent with aluminum foil to keep warm.
• Add shallots to same skillet and sauté 1 minute. Add vermouth and mustard and bring to simmer. Add cream and 1 1/2 tablespoons tarragon. Simmer until slightly thickened, stirring often, about 3 minutes. Return chicken and any accumulated juices to skillet. Simmer until chicken is heated through, about 1 minute.
• Transfer chicken and sauce to platter. Sprinkle with remaining 1 tablespoon tarragon and serve.