Time 30m Yield 4 servings. Number Of Ingredients 9 Steps:
Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper., In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm., Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.
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.
Time 28m Yield 2 servings Number Of Ingredients 9 Steps:
Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook. Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don’t burn. If they look like they’re beginning to, scrape them from the pan and let them sit on the chicken pieces. Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again. Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper. Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.
Time 55m Yield about 4 servings Number Of Ingredients 8 Steps:
Pound the chicken to even thickness. Sprinkle chicken with salt and pepper and dredge in the flour. Reserve flour. In a large skillet, heat 3 tablespoons butter, add chicken and brown on both sides. Transfer to heated platter. Add shallots to skillet and saute briefly. Add wine. Cook until nearly evaporated. Add reserved flour, stir, and cook 3 minutes. Sprinkle with tarragon and add chicken broth. Return chicken to pan and simmer 10 minutes. Transfer to heated platter and keep hot. Add 1 tablespoon each butter and cream to pan, heat and pour over chicken.
Time 15m Yield Serves 4 Number Of Ingredients 0 Steps:
Melt the butter in a large heavy based frying pan till it’s foaming then add your sliced chicken, make sure it is cooked thoroughly then remove with a slotted spoon to a warm plate and season. In the remaining juices add your white wine and tarragon and reduce by half. Then add the cream turn down the heat and bring to a simmer. Add the chicken to the sauce and heat chicken through for a couple of minutes. Serve with fresh tagliatelle, mangetout and babycorn.
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.
Time 1h Yield 4 servings Number Of Ingredients 5 Steps:
Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours. Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes. Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.
Time 45m Yield 4 servings. Number Of Ingredients 10 Steps:
Sprinkle chicken with paprika. In a large skillet, brown chicken in 2 teaspoons butter. Place the vegetables in a greased 13-in. x 9-in. baking dish. Top with chicken. , Melt the remaining butter; stir in the tarragon, lemon juice, salt and pepper. Pour over chicken and vegetables. Cover and bake at 350° for 30-35 minutes or until chicken juices run clear and vegetables are tender.
Time 3h15m Yield 4 - 6 servings Number Of Ingredients 3 Steps:
Preheat oven to 300 degrees. Eviscerate chicken if necessary and set aside giblets for another purpose. Rub chicken inside and out with salt. Crumble dried tarragon between fingers and rub chicken inside and out with tarragon. Put any remaining tarragon in the cavity. Put chicken in a roasting pan; cover and roast in oven 1 1/2 to 2 hours, or until the leg can be moved in its socket. Baste chicken every 20 minutes or so with the rendered juices in the pan. Remove cover and roast chicken uncovered for 30 minutes. Remove chicken from oven, let stand 15 minutes and carve into serving portions. Place chicken pieces on a platter and pour rendered juices over. Serve immediately.
Time 35m Number Of Ingredients 5 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.
Time 45m Yield 4 Number Of Ingredients 7 Steps:
Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
Time 1h10m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Combine all ingredients except for chicken. Pour mixture over chicken and let marinate in refrigerator for several hours. Bake chicken at 350F for 1 hour.
Yield 5 serving Number Of Ingredients 15 Steps:
Using some of the butter, grease a large roasting pan well. Then preheat oven to 375°F (190°C). Roughly chop all vegetables (if you don’t they might cook down too much or get mushy). In large bowl combine all vegetables. Sprinkle with olive oil, pepper flakes, garlic powder, and 1 tablespoon tarragon. Set aside. Pat chicken dry, making sure no innards are left in the chicken. Sprinkle 1 tablespoon tarragon inside of chicken along with a pinch of salt and pepper. Carefully mix remaining butter and tarragon place it under the skin of the chicken on top of the breasts. Place a small oven-safe grate or rack in bottom of roasting pan then pour in your mixed vegetables. Around it add ½ cup chicken stock. Place chicken on top of rack so it sits above the vegetables and stock. Cover with either lid or aluminum foil. Place in oven, adding ½ cup chicken stock as needed to keep the vegetables moist, but not drowned. Cook chicken for 2 hrs( cooking times vary on size of chicken and oven settings). Once chicken is close to being done, pull from oven and remove cover. Sprinkle with ground cayenne pepper and salt. Place chicken back into oven to brown for 10-15 minutes. Enjoy!
Time 4h25m Yield 6 Number Of Ingredients 8 Steps:
Place olive oil, lime juice, onion, tarragon, salt, and hot sauce into a large, resealable plastic bag; shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade, and shake off excess. Discard remaining marinade. Season with salt and pepper. Grill chicken for about 30 minutes, or until no longer pink in the center. Chicken thighs don’t dry out easily, so don’t be afraid to cook them a bit longer if needed.
