TARRAGON CHICKEN FRICASSéE
Long on flavor and short on time, this classic French dish makes a smart weeknight dinner. Bright with tarragon, it's a great way to welcome spring.
Categories Chicken Herb Sauté Quick & Easy Dinner Tarragon Simmer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Pat chicken dry and sprinkle all over with salt and pepper.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 2 batches, skin side down first, turning over once, until browned, 10 to 12 minutes total per batch. Transfer to a plate.
- Pour off all but 2 tablespoons oil from skillet, then cook shallots, garlic, and bay leaf over moderate heat, stirring occasionally, until shallots are softened, about 2 minutes. Add wine and bring to a boil. Stir in cream, broth, and 1 tablespoon tarragon, then add chicken, skin side up, and simmer, covered, until just cooked through, 20 to 25 minutes. Transfer chicken with tongs to a platter and keep warm, loosely covered. If necessary, boil sauce until thickened slightly.
- Stir in lemon juice, remaining 1/2 tablespoon tarragon, and salt and pepper to taste. Discard bay leaf; pour sauce over chicken.
PEAS IN TARRAGON CREAM
Another old time favorite. Grand mere always had lots of different ways to serve vegetables. This is another of her recipes. Hope you will enjoy.
Provided by Baby Kato
Categories Vegetables
Time 20m
Number Of Ingredients 8
Steps:
- 1. Cook the peas, do not over cook.
- 2. Remove from heat, drain and reserve until needed.
- 3. Melt the butter and saute the scallions and celery until tender.
- 4. Add the cooked peas to the scallions and celery, mix and stir in the cream and tarragon.
- 5. Cook for 5 minutes, uncovered on low heat, until heated thru.
- 6. Season with salt and pepper and serve.
STOVE TOP VEGGIE STUFFING
Put some farmers market deliciousness into your next stuffing side dish with our STOVE TOP Veggie Stuffing recipe. Our STOVE TOP Veggie Stuffing recipe includes fresh eggplant, thinly-sliced zucchini and chopped tomatoes.
Provided by My Food and Family
Categories Thanksgiving Side Dishes
Time 35m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat oil in large saucepan on medium-high heat. Add mushrooms and onions; cook and stir 5 min. or until tender.
- Add eggplant, zucchini and tomatoes; mix well. Simmer on medium heat 5 to 10 min. or until vegetables are eggplant is tender, stirring occasionally.
- Prepare stuffing as direction on package. Add to vegetables; mix well. Remove from heat. Let stand 5 min. Fluff with fork.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1 g, TransFat 0.5 g, Cholesterol 0 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
VEGETABLE CREAM SAUCE
Steps:
- Stir in soup and milk in a heavy medium saucepan over medium heat to blend. Bring to a simmer, and then gradually whisk in cheese; stir until melted. Stir in chives and garlic. Season, to taste, with salt and pepper. Serve over broccoli, asparagus, cauliflower, potatoes, or vegetables of your choice.
CREAM OF THE CROP VEGETABLE FRICASSEE WITH FRIED TOAST POINTS
Provided by Robert Irvine : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Melt the butter in a large skillet over medium heat. Add the onions, mushrooms, celery and garlic and saute until tender. Add the flour and form a roux, stirring to incorporate the butter and flour.
- Slowly add the vegetable stock and stir until smooth. Continue to cook until the sauce coats the back of a spoon. If the sauce looks too thick you can add more stock or water to thin it down.
- Add all the blanched vegetables to the sauce along with the fresh herbs. Cook for 5 minutes, gently stirring, over medium heat. Add the mascarpone and heavy cream and allow to reduce for another 5 more minutes. Season with salt and pepper. While the sauce is simmering, add the canola oil to a large skillet, over medium heat, until smoking. Slice the bread into triangles and shallow-fry on both sides until golden brown. Remove from the oil, drain on paper towels and set aside. To serve, place a ladle of vegetable stew into each large soup bowl and garnish with fried toast points.
- Cook's Note: Blanching vegetable is a great way to speed up the cooking process of any dish and is very simple to do. Simply cook vegetables in boiling salted water until vegetables are still firm but cooked, then remove from boiling water and place into a bowl of iced water to stop the cooking process. Drain and set aside until ready to use.
More about "stove top vegetable fricassee with tarragon cream recipes"
40 RECIPES TO MAKE WITH TARRAGON | TASTE OF HOME
From tasteofhome.com
30+ EASY STOVE TOP DINNER RECIPES - JONESIN' FOR TASTE
From jonesinfortaste.com
SPRING VEGETABLE FRICASSEE WITH SAFFRON CREAM RECIPE
From bonappetit.com
CREAMY VEGETABLE FRICASSEE - BEST HEALTH MAGAZINE CANADA
From besthealthmag.ca
Cuisine Vegetables, VegetarianCategory DinnerServings 4
STOVETOP RECIPES - SERIOUS EATS
From seriouseats.com
CROCK POT CHICKEN FRICASSEE RECIPE - THE SPRUCE EATS
From thespruceeats.com
WWW.CRECIPE.COM
STOVE TOP VEGETABLE FRICASSEE WITH TARRAGON CREAM RECIPES RECIPE
From recipert.com
CREAMY VEGETABLE FRICASSEE - STAGE.BESTHEALTHMAG.CA
From stage.besthealthmag.ca
BEST SPRING VEGETABLE FRICASSéE WITH SAFFRON CREAM RECIPES
From alicerecipes.com
30 MINUTE DINNER IDEAS - FAST STOVETOP RECIPES | THE KITCHN
From thekitchn.com
CHICKEN FRICASSEE (ONE-POT CHICKEN WITH TARRAGON SAUCE)
From monpetitfour.com
STOVE-TOP VEGETABLE FRICASSEE WITH TARRAGON CREAM
From fooddiez.com
RECIPE: TARRAGON CHICKEN FRICASSEE | THE KITCHN
From thekitchn.com
STOVE-TOP VEGETABLE FRICASSEE WITH TARRAGON CREAM
From recipenet.org
STOVE-TOP VEGETABLE FRICASSEE WITH TARRAGON CREAM
From aprilsappetite.blogspot.com
You'll also love