ROASTED MUSTARD TARRAGON CHICKEN
Provided by Ruth Cousineau
Categories Milk/Cream Chicken Mustard Roast Dinner Tarragon Potluck Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F with rack in middle.
- Pull off excess fat around cavities of chicken and discard, then rinse chicken and pat dry. Mix together 1 1/2 teaspoons salt and 1 teaspoon pepper and rub inside cavity. Chop enough tarragon to measure 1 1/2 tablespoons and set aside, then add remainder of bunch to cavity. Put chicken in a flameproof shallow roasting pan or gratin dish and rub all over with 1/3 cup mustard. Tie legs together with string and roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 45 minutes to 1 hour.
- Carefully tilt chicken so juices from cavity run into roasting pan, then transfer chicken to a cutting board and let stand 10 minutes.
- Pour off all but 2 tablespoons fat from pan. Whisk in flour, then cook over medium heat, whisking, 1 minute. Add water, whisking constantly and scraping up brown bits, and bring to a boil. Simmer sauce until slightly thickened, then whisk in cream, remaining tablespoon mustard, and salt and pepper to taste.
- Strain sauce through a fine-mesh sieve into a bowl, discarding solids, then stir in reserved chopped tarragon. Serve chicken with sauce.
ROASTED TARRAGON CHICKEN AND GRAVY
This chicken can be made in the crock pot or in the oven. Either way it's delicious. Directions are listed for both. Serve with mashed potatoes and a bright vegetable and you have a wonderful meal.
Provided by KGCOOK
Categories Whole Chicken
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Leave chicken whole.
- Wash chicken, drain and pat dry.
- Mix tarragon and garlic together.
- Sprinkle mixed seasonings inside cavity of chicken and over the outside.
- Place chicken in crock pot, breast side up.
- Pour broth into crock pot.
- Sprinkle rest of seasoning mix over the chicken.
- Cover and cook on low for 8 hours.
- To make gravy:.
- Remove chicken from crock and keep warm.
- Add thickening to thicken gravy to desired thickness.
- To bake in oven:.
- Put chicken in roasting pan.
- Bake at 350°F for 1 hour or until chicken is golden and juices run clear.
- Use broth to make gravy.
ROAST CHICKEN WITH TARRAGON
Provided by Barbara Kafka
Categories dinner, roasts, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 897, UnsaturatedFat 37 grams, Carbohydrate 10 grams, Fat 59 grams, Fiber 2 grams, Protein 75 grams, SaturatedFat 17 grams, Sodium 1454 milligrams, Sugar 1 gram, TransFat 0 grams
SKILLET TARRAGON CHICKEN
This delicious chicken and easy creamy tarragon wine sauce cook right on the stove top. People will think you went to culinary school to learn how to make something this good! Do not worry about the cream in here. It is only 1/4 cup divided between 6 people. Just enough to give you that smooth creaminess you have been craving! Oh MY this is so good! We love this over some simple white or brown rice with a green salad on the side. Oh and the rest of that bottle of wine! hehee Enjoy!
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
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.
STUFFED TARRAGON ROAST CAPON WITH RICH PAN GRAVY
I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.
Provided by Charlotte J
Categories Poultry
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- NOTE: You will need to prepared Matzo Walnut and Mushroom stuffing recipe #126858 to use for the capon.
- Pre heat oven to 450 degrees. From capon, remove giblets and neck; set aside. Trim excess fat. Sprinkle body cavity with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Insert fingers under skin on breasts and legs to loosen. With fingers, spread 2 tablespoons of the margarine under skin. Tuck in tarragon sprigs.
- Loosely fill neck cavity with some Matzo, Walnut and Mushroom Stuffing. Fold skin over; secure with poultry pins. Fill body cavity with remaining stuffing. Join skin using poultry pins; tie with kitchen string. Loosely tie legs together. Place, breast side up, on rack in large roasting pan. Rub remaining margarine over breast and legs; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add 1 cup of the water to pan.
- Roast capon 15 minutes. Reduce oven temperature to 325 degrees. Roast 2 to 2 1/4 hours longer, basting every 30 minutes with pan juices, until meat thermometer inserted in thickest part of thigh not touching bone registers 170 degrees. (Place garlic in foil in oven with capon for last hour; roast until very soft.).
- Meanwhile, make broth for gravy: In 2-qt saucepan, combine reserved neck and giblets (except liver), remaining 2 cups water, the broth, celery and onion. Simmer, uncovered, until reduced to 3 cups, about 1 hour. Strain; discard solids.
- When capon is done, transfer to platter; remove stuffing to serving bowl; keep warm. Loosely tent capon with foil; let rest 15 to 20 minutes.
- To make gravy: Halve roasted garlic crosswise; squeeze pulp into small sieve. With spatula, scrape pulp through sieve into cup. Discard fat from roasting pan. Place pan over 2 stove-top burners; add 1/2 cup of broth for gravy. Bring to a boil over high heat, scraping up any browned bits with wooden spoon. Whisk in garlic pulp and potato starch. Add remaining broth. Bring to a boil, whisking, until thickened, 5 minutes. Season with remaining salt and pepper.
- Carve capon. Serve with stuffing and gravy.
Nutrition Facts : Calories 1254.8, Fat 91.8, SaturatedFat 26.2, Cholesterol 383.1, Sodium 718.7, Carbohydrate 3.1, Fiber 0.4, Sugar 0.7, Protein 97.4
ROAST CHICKEN WITH WINE AND TARRAGON GRAVY FROM OLIVE MAGAZINE A
Remove skin before serving to make slimming world friendly approximately 4 syns per serving serves 4
Provided by cakeinmyface
Categories < 4 Hours
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to has 200, gas mark 6. Place onion halved and sliced into a roasting tin with ½ of the bunch of tarragon.
- Place half of the lemon and the remaining tarragon (keeping a few leaves aside) into the cavity of the bird.
- Season the chicken and place in the oven for one hour. After 1 hour pour in the white wine and cook for a further 30 minutes or until the chicken is cooked through.
- Take chicken form tin and rest for 15minutes.
- Discard the tarragon stalks and spoon of the excess fat from the liquid in roasting tin. Place tin on hob and let the gravy bubble up season add the reserved tarragon and cook for a couple of minutes.
Nutrition Facts : Calories 814.6, Fat 53, SaturatedFat 15.2, Cholesterol 243.8, Sodium 233.3, Carbohydrate 8.1, Fiber 1.6, Sugar 2.1, Protein 57.9
LIME TARRAGON ROASTED CHICKEN WITH GRAVY
A friend of mine, from Costa Rica, made a simular offering almost 20 years ago. I never forgot the taste, so recently I decided to try & reconstruct it, adding my own touch. I hope you like it.
Provided by TammieV
Categories Chicken Breast
Time 2h20m
Yield 1 chicken
Number Of Ingredients 8
Steps:
- Rinse chicken, removing innards.
- Place chicken in roaster (or pan w/loose foil).
- Mix lime juice, soy sauce and tarragon and spoon over chicken, make sure to put some in cavity.
- Bake 375 Degrees.
- About every 1/2 hour baste with juices from pan.
- Bake time should be about 1 3/4 to 2 hours.
- Internal temp.
- should be 185 degrees when done.
- Remove cover last 1/2 hour of baking.
- Place chicken on platter, cover loosely w/ foil.
- Add enough water to drippings to make 2 1/2 cups liquid, pour into saucepan.
- Mix 1/2 cup water with corn starch, add to saucepan.
- Wisking liquid, bring to slow boil until thickened.
- Add small amount of salt or garlic if needed.
- Serve with chicken and mashed potatoes.
Nutrition Facts : Calories 2705.2, Fat 186.1, SaturatedFat 53.1, Cholesterol 855.6, Sodium 3818.9, Carbohydrate 37.4, Fiber 1.1, Sugar 1.7, Protein 207.4
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