SHEET-PAN TARRAGON CHICKEN WITH SHERRY VINEGAR ONIONS
Roasting chicken with tarragon is a classic combination, but here it's given a twist. Instead of a whole bird, bone-in thighs are marinated in tarragon and garlic, then quickly roasted over a bed of sliced onions. As the chicken cooks, the fat renders, coating the onions, while the fragrant steam rising from the onions flavors the bird. It's a succulent, easy and very flavorful dinner. If you'd rather use all white meat, substitute bone-in chicken breast halves, and start checking them after 20 minutes.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 7h
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.
- Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.
- Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you'd like, run pan under the broiler for 1 to 2 minutes at the end of cooking.
- Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.
CHICKEN WITH TARRAGON VINEGAR SAUCE
Categories Chicken Sauté Low Carb Mother's Day Dinner Vinegar Spring Healthy Tarragon Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Melt butter in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, about 4 minutes per side. Transfer chicken to plate. Add shallots to skillet and sauté 30 seconds. Add vinegar; boil until reduced to glaze, about 2 minutes. Stir in broth. Return chicken, skin side up, to skillet. Reduce heat to medium-low, cover and simmer until cooked through, about 12 minutes. Using tongs, transfer chicken to 2 plates. Add tarragon to liquid in skillet. Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about 2 minutes. Spoon sauce over chicken.
CHICKEN WITH SHERRY VINEGAR AND TARRAGON SAUCE
This meal is great for dinner parties or cosy nights in. Naturally low in fat and salt, yet utterly delicious with fragrant fresh tarragon. Serve with baked potatoes, rice, couscous or pasta.
Provided by English_Rose
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large non-stick frying pan and season the chicken joints with a little salt and plenty of pepper.
- Fry the chicken, on a medium heat, in two batches, as this will mean you can get them to brown nicely, then place on a plate.
- The chicken should be golden brown coloured, but not cooked through.
- Put the shallots into the frying pan and cook for a couple of minutes. When they are soft and lightly golden brown add the garlic and cook for approximately 3-4 minutes until it has softened slightly.
- Turn the heat down, return the chicken pieces to the pan, sprinkle over the tarragon leaves and pour in the vinegar and sherry.
- Stir lightly so that all the flavours blend, and then turn the heat right down and simmer very gently for about 25 minutes.
- Turn over the chicken pieces, so that they cook evenly, and allow to simmer for another 20 minutes.
- Meanwhile, place a serving dish big enough for all the chicken and sauce in a low oven 275°F to warm through.
- Take the cooked chicken, garlic and onions out of the frying pan, leaving the sauce behind and place on the warmed plate.
- Finish off the dish by stirring the yoghurt into the remaining sauce in the pan. Check the seasoning before pouring over the chicken.
- Sprinkle any spare tarragon leaves on top as a garnish before serving with baked potatoes, rice, couscous or pasta.
Nutrition Facts : Calories 1071, Fat 44.1, SaturatedFat 12.1, Cholesterol 187.4, Sodium 249.7, Carbohydrate 25.9, Fiber 0.1, Sugar 4.4, Protein 46.3
CHICKEN IN A TARRAGON VINEGAR SAUCE
I first had this at my aunt and uncle's house last summer. I'm not sure where they got it from, but it is the most amazing recipie. I've never been a big fan of tarragon, but this chicken is incredibly moist and delicious. I wasn't even that hungry and I finished off my entire plate. The key is to use fresh tarragon. This is a great light dish and can easily be doubled. Also, a little big of regular onion can be subsituted if you don't have shallots. I recommend serving this with roasted red-skinned potatoes and fresh green beans.
Provided by Brinn
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in heavy medium skillet over medium-high heat.
- Sprinkle chicken with salt and pepper.
- Add to skillet and cook until golden, about four minutes per side.
- Transfer chicken to plate.
- Add shallots to skillet and sauté 30 seconds.
- Add vinegar; boil until reduced to a glaze, about two minutes.
- Stir in broth.
- Return chicken, skin side up, to skillet.
- Reduce heat to medium-low, cover and simmer until cooked through, about twelve minutes.
- Using tongs, transfer chicken to two plates.
- Add tarragon to liquid in skillet.
- Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about two minutes.
- Spoon sauce over chicken.
Nutrition Facts : Calories 277.9, Fat 19.2, SaturatedFat 9.5, Cholesterol 76.9, Sodium 169.3, Carbohydrate 8.3, Fiber 0.3, Sugar 0.2, Protein 19.2
PAN-ROASTED CHICKEN WITH VINEGAR-TARRAGON SAUCE
A recipe from the Dec/Jan issue of Cooks Country magazine. The recipe notes to cut split breasts in half crosswise and/or drumsticks and thighs.
Provided by Kerena
Categories Chicken Breast
Time 45m
Yield 3 pounds, 4 serving(s)
Number Of Ingredients 11
Steps:
- Adjust oven rack to upper-middle position and heat oven to 450 degrees. Dissolve cornstarch in chicken broth. Whisk in vinegar, honey and set aside.
- Pat chicken dry with paper towels and season with salt and pepper. Heat oil in 12" skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 6-8 minutes. Transfer to plate, skin side up.
- Pour off all but 1 T fat from skillet and return to medium-high heat. Add shallot and garlic and cook until fragrant, about 30 seconds. Whisk broth mixture and add to skillet, scraping up any browned bits. Bring to a boil and return chicken to skillet skin side up, along with accumulated juices. Move skillet to oven and cook until breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 10-15 minutes.
- Transfer chicken to serving platter, tent loosely with foil and let rest while preparing sauce. Return skillet to medium-high heat (skillet handle will be hot) bring to boil and cook until sauce is slightly thickened 5-7 minutes. off heat, whisk butter, tarragon and any accumulated juices from platter into sauce. Season with salt and pepper to taste. Spoon sauce over chicken and serve.
Nutrition Facts : Calories 817.5, Fat 56.8, SaturatedFat 16.9, Cholesterol 262.8, Sodium 428.7, Carbohydrate 6.4, Fiber 0.2, Sugar 3.2, Protein 65.1
CHICKEN WITH TARRAGON-CAPER SAUCE WITH MIXED GREENS
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Whisk together mayonnaise, white wine vinegar, shallots, tarragon, and capers in small bowl. Season sauce to taste with salt and pepper.
- Season chicken breasts to taste with salt and pepper. Toss mesclun in bowl with olive oil. Sprinkle with salt. Divide mesclun among 4 plates. Slice chicken breasts and fan atop salads. Drizzle tarragon-caper sauce over chicken. Garnish with red pepper slices. Serve immediately.
CHICKEN WITH VINEGAR
Jean-Georges Vongerichten learned how to make this recipe from the great Paul Bocuse, who added it to his repertoire while cooking for Eugenie Brazier, his teacher at La Mère Brazier in Lyon, France. Chicken with vinegar is one of the great poultry dishes from that area, where the chickens are considered by many to be the best in the world. Mr. Bocuse insisted that it was neither the amount of work nor the cost of ingredients that determined the worthiness of a dish, but how it tasted. The variations are numerous, but the piercing flavor of vinegar is so dominant that it matters little whether you use shallots or garlic, thyme or tarragon. One technical note: Most wine vinegar sold in the United States has an acidity level of 7 percent; many French vinegars are just 5 percent acidity. So it's best to cut strong vinegar with some water.
Provided by Mark Bittman
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
- Place skillet in the oven. Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven; turn off the heat, and leave the door slightly ajar.
- Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add 1/2 cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired.
- Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 28 grams, Carbohydrate 3 grams, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 972 milligrams, Sugar 1 gram, TransFat 0 grams
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.
CHICKEN WITH TARRAGON SAUCE
This is comfort food at its finest. I cook it at least once a week and usually serve it with homemade mashed potatoes and sautéed fresh green beans. -Cher Schwartz, Ellisville, Missouri
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 370 calories, Fat 26g fat (14g saturated fat), Cholesterol 137mg cholesterol, Sodium 547mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 30g protein.
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