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.
TARRAGON AND THYME QUICHE
One of the very few recipes I've seen that use tarragon. My favorite is with smoked Swiss cheese, bacon, almond milk, graham cracker crust and all of the other optional ingredients.
Provided by Starman5
Categories Breakfast
Time 1h
Yield 4-6 Pie shaped wedges, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Line the pie crust (I like graham cracker crust best, gives the quiche a slightly sweet flavor) with the smoked cheese. Other cheeses can be used, but the smoked cheeses, whatever type, gives the quiche a superior flavor over that of plain cheeses.
- If you like your vegetables a bit less crunchy, lightly saute the onions, bell peppers, and celery.
- Mix all ingredients except meat together and pour into pie shell.
- Sprinkle with meat.
- Cover with tin foil and bake at 350 degrees for 50 to 60 minutes for a 9-inch pie shell, or 60 to 75 minutes for a 10-inch pie shell, turning quiche one-half turn halfway through cooking, or until egg in center is set.
- Remove tinfoil and broil 2 to 5 minutes until lightly browned on top (this is just for appearance).
COURGETTE, TARRAGON & THYME GALETTE
Rustle up this veggie galette for an easy lunch or supper. The fragrant herbs, golden courgette and silky onions are an irresistible combination
Provided by Charlotte Pike
Categories Lunch
Time 1h35m
Number Of Ingredients 9
Steps:
- To make the pastry, sieve the flour into a bowl and stir in a pinch of salt and the sugar. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Using a cutlery knife, stir in just enough cold water to bring the pastry together into a dough (you can use up to 5-6 tbsp). Form the dough into a ball and flatten into a disc. Wrap and chill in the fridge for 30 mins.
- For the filling, cook the onions with the oil and thyme leaves in a frying pan over a medium heat for 20 mins until the onions have softened and are translucent but not coloured. Season, remove from the heat and leave to cool.
- Heat the oven to 200C/180C fan/gas 6. Roll the chilled pastry out on a lightly floured surface into a large rectangle, around 3mm thick. Transfer the pastry rectangle to a large baking tray, spoon the onion filling into the centre and spread it out evenly, leaving a 5cm border around the edges. Sprinkle over the tarragon, then arrange the courgette slices over the onions in overlapping rows. Season the courgettes and sprinkle with some extra thyme.
- Fold the sides of the pastry over so they're overlapping the edge of the filling, leaving the middle exposed. Gently press the pastry folds down at the corners to secure them, then brush the pastry with the beaten egg. Bake the galette for 40-50 mins until the pastry is golden brown and the courgettes are soft and slightly golden. Leave to cool and firm up for a few minutes before serving. Will keep chilled for up to three days. Leave to cool first.
Nutrition Facts : Calories 477 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.7 milligram of sodium
TOMATO THYME QUICHE
It's tomato time! Or in the case of this quiche, tomato & thyme! Here in Zambia we have a plentiful tomato and garlic season, and eggs are always available. This aromatic, one dish meal is more flavorful than many others. If you are brave of heart, I highly recommend adding 1/4t or so of cayenne pepper. By the way, my husband is NOT a quiche-guy, but this one disappears from the 'frige (IF any of it makes it that far!) If you have too much filling, save it for morning scrambled eggs.
Provided by Kabwe Cook
Categories Brunch
Time 1h5m
Yield 1 9, 6 serving(s)
Number Of Ingredients 17
Steps:
- Crust:.
- Set oven to 400.
- Combine flour, salt, and baking powder.
- Cut/blend in the butter until you have coarse crumbs.
- Add ONE beaten egg yolk, don't mix yet.
- Add cold water 1 Tbsp at a time until dough is soft but NOT sticky. Depending on your humidity, it will take 2-4 Tbsps of water.
- Refrigerate for at least 20 minutes (longer is better).
- Roll out or press into a greased 9" pie pan, making sure that the crust comes all the way to the top, even overlapping the edge to make a "lip".
- Brush crust with remaining, beaten egg yolk.
- Prick all over with a fork.
- Bake for 10 minutes, then set aside away from the heat
- Change oven setting to 350.
- Filling:.
- Spread the cheese around in the bottom of the crust.
- Follow with the mushrooms and minced garlic.
- In a seperate bowl, whisk eggs together with the egg whites.
- Add salt, pepper, sour cream, and milk.
- Pour egg mixture into pie shell (do not stir).
- Place slices of tomato around on the top.
- Sprinkle with thyme.
- Bake for 45-50 minutes (The quiche may still be a tiny bit wobbly in the middle.).
- Allow to set, away from heat, for 10 minutes.
- Can be eaten hot or chilled.
Nutrition Facts : Calories 274.1, Fat 17.8, SaturatedFat 9.9, Cholesterol 203.4, Sodium 531.4, Carbohydrate 19.8, Fiber 0.9, Sugar 0.9, Protein 8.9
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