Time 1h30m Yield Serves 8 (or two batches for 4) Number Of Ingredients 15 Steps:
Heat the oven to 180°C/160°C fan/gas 4. Heat the oil in the casserole over a medium heat. Add the chicken and brown for 5 minutes on each side until golden all over. Transfer to a bowl and set aside. Add the lardons to the pan and fry until crisp. Transfer with a slotted spoon to the bowl with the chicken. Add the shallots, celery and garlic to the pan, fry for a few minutes, then stir in the flour with plenty of salt and pepper. Stir in the wine until the sauce is smooth, then add the potatoes, stock and mustard. Stir well and return the chicken, bacon and any resting juices to the pan. Cover with the lid and transfer to the oven for 45 minutes, stirring halfway through. Remove the lid and return to the oven for 15 minutes. Remove from the oven, then stir in the crème fraîche and most of the tarragon. Adjust the seasoning and serve sprinkled with the remaining tarragon and cracked black pepper.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In 13 X 9 inch baking pan, place chicken pieces. Do not overlap. Place onion rings over top. Mix seasonings with cream of chicken soup and milk and spoon over chicken. Bake, uncovered, in 375 degree oven for 40 minutes. Sprinkle chicken with almonds, if desired. Bake 10 minutes more or until chicken is tender.
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 45m Yield 12 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken. , Transfer to an ungreased 4-qt. baking dish. Sprinkle with the cheese and paprika if desired. Bake, uncovered, at 350° for 30 minutes or until heated through.
Time 45m Yield 12 Number Of Ingredients 8 Steps:
In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken. Transfer to an ungreased 4-qt. baking dish. Sprinkle with the Parmesan cheese and paprika if desired. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through.
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.
Yield 5 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the soup, half-and-half, tarragon and pepper. Stir in the spaghetti and the chicken. Transfer all to an ungreased 9x13 inch baking dish. Sprinkle with the Parmesan cheese and bake, uncovered, for 30 minutes or until heated through.
Time 40m Yield 12 serving(s) Number Of Ingredients 8 Steps:
In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and the chicken. Transfer to an ungreased 4-qt. baking dish. Sprinkle with the Parmesa cheese and paprika if desired. Bake, uncovered at 350 for 30 minutes or until heated through.
More about “tarragon chicken casserole recipes”
Time 28m Number Of Ingredients 9 Steps:
Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly. Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon. Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.
