Très Rapide French Summer Tarragon Chicken Recipes

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:

• Cut your chicken breast into smallish pieces, I like to cut mine into fingers about 1/2" wide and 3" long -- you can also dice it into cubes if you wish.
• Heat the butter and oil until sizzling but not brown, add the chopped tarragon and chicken pieces immediately (skin side down if using chicken with skin) and cook for 3 to 4 minutes until the chicken is sticky and a nice caramel colour; the butter will have browned by now, but that is fine as long as it does not burn. Turn the chicken over and cook another 1 to 2 minutes.
• Add some crème fraiche to your own requirements - I use about 2 tablespoons, but you can add more later. Allow to bubble for about 2 minutes and then add some lemon juice to taste. Season with salt and pepper and adjust the consistency if you want it creamier.
• Serve with fresh tarragon leaves scattered over the top and a side salad with French dressing. Bon appétit!

Steps:

• Heat the oven to 190C/170C fan/gas 5. Finely grate the zest and squeeze the juice from the lemon, then set aside, keeping them separate from each other. Put the squeezed-out lemon and the tarragon sprig in the chicken cavity. Tip the potatoes into a large roasting tin and toss with the oil and a grinding of black pepper. Sit the chicken in the middle, but not on top of the potatoes and roast for 1¼-1½ hrs until the chicken is cooked but still moist, and the potatoes are tender and golden. Remove the tin from the oven, pour off any juices into a jug and set aside. Toss the lemon zest through the potatoes and leave the chicken to rest, covered, while you cook the greens.
• Pour 150ml water into a pan and add the bouillon. Drop in the leeks, cover and cook for 2 mins, then add the asparagus and peas. Cover again and cook for 2 mins more. Finally, stir through the spinach to wilt it. Pour the roasting juices into the veg with 2 tbsp lemon juice, the yogurt and tarragon leaves, and stir well. If you're following our Healthy Diet Plan, serve half the veg with the meat from a skinless chicken leg and breast. Eat the other breast and leg with the remaining veg on another day. Will keep for up to three days, covered, in the fridge. To serve, reheat on plates in the microwave. Reserve any meat left on the carcass for our healthy quinoa salad.

Steps:

• Heat oven to 180c.
• Season the body cavity with the salt and pepper, add 1.5 oz butter, and 1 tsp of the tarragon. Close the cavity with a skewer or toothpick.
• Use the remaining butter to spread over the breast of the bird. Cover with large piece greaseproof paper.
• Place the bird on a rack over the roasting dish and add 2 cups of water. Cook for 1.5 hours or till juices run clear.
• In the meantime, mix the remaining tarragon in a saucepan with the 2 remaining cups of water, bring to a boil and simmer till the liquid has reduced by half.
• With a little water mix the cornstarch to a thin paste and whisk into the tarragon water to thicken it to make a sauce.
• Remove the bird from the pan and set aside.
• Whisk the liquid from the roasting pan into the sauce and add the cream.
• Pour some of the sauce over the bird.
• Serve the remaining sauce separately.
• Serve with boiled potatoes, glazed carrots and runner beans.

Steps:

• Heat oven to 375°F.
• In a shallow dish, combine butter, mustard and garlic powder.
• In another dish, combine the bread crumbs, tarragon leaves, salt and pepper.
• Dip breasts in butter mixture and then coat with crumb mixture.
• Place in a baking dish.
• Sprinkle remaining crumbs over chicken.
• Bake at 375 F for 30-35 minutes or until chicken is fork-tender and juices run clear.

Steps:

• Pound chicken breasts to 1/2 inch thickness.
• Sprinkle with salt and pepper.
• Heat butter in a large skillet over medium-high heat.
• Cook chicken in butter until cooked through which should be about 5 minutes per side.
• Remove chicken from skillet and reduce heat to medium.
• Add remaining ingredients to skillet and whisk until thickened and well blended.
• Return chicken to skillet and spoon sauce over chicken. Heat through and serve.

Steps:

• Cook pasta in boiling water. Drain.
• Meanwhile, heat olive oil in a saucepan over a moderate heat and add garlic, capsicum and chicken.
• Cook until chicken is cooked and golden and capsicum is soft, stirring constantly.
• Add the tarragon, sour cream and salt and pepper and cook for approximately 2 minutes.
• Serve the chicken on a bed of fettucine pasta.

Steps:

• Combine chicken, cheese, celery, bell pepper, onion, pimiento, mayonnaise and yogurt.
• Season with salt and pepper to taste.
• Stir until well blended.
• Refrigerate until ready to use.
• Serve in pita garnished with lettuce.