WEEKNIGHT ROAST CHICKEN WITH TARRAGON-LEMON PAN SAUCE RECIPE - (3.7/5)
Provided by Foodiewife
Number Of Ingredients 15
Steps:
- For the chicken: 1. Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back. 2. Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes. 3. Transfer chicken to carving board and let rest, uncovered, for 20 minutes. While chicken rests, prepare pan sauce, if using. Carve chicken and serve. For the pan sauce: While chicken rests, remove all but 1 tablespoon of fat from now-empty skillet (handle will be very hot) using large spoon, leaving any fond and jus in skillet. Place skillet over medium-high heat, add shallot, and cook until softened, about 2 minutes. Stir in broth and mustard, scraping skillet bottom with wooden spoon to loosen fond. Simmer until reduced to ¾ cup, about 3 minutes. Off heat, whisk in butter, tarragon, and lemon juice. Season with pepper to taste; cover and keep warm. Serve with chicken.
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.
LEMON TARRAGON CHICKEN
This is yummy, quick and easy. I got the recipe from Publix Apron's Simple Meals series. I used flour instead of cornstarch and added a little bit more wine because I had a little more chicken. You can also use fresh tarragon if you have it. I served this with orzo with chopped sun-dried tomatoes and broccoli. I just added the sun-dried tomatoes and broccoli to the water that the orzo was boiling in. Very easy side dish.
Provided by ElevationGrace
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare sauce by adding the following to food processor: 2 strips lemon peel (remove with vegetable peeler or zester) and juice of lemon (2 TBSP), garlic, parsley, green onions, tarragon, wine, cornstarch, and sugar. Process 20 seconds until well blended.
- Season both sides of chicken with salt and pepper. Preheat large sauté pan on medium-high 2-3 minutes.
- Place oil in pan; swirl to coat. Add chicken, and cook 2-3 minutes on each side.
- Pulse sauce one more time, then pour over chicken. Cover, reduce heat to medium low, and simmer 6-8 minutes, turning occasionally, until internal temp reaches 170°F.
- Serve sauce over chicken.
Nutrition Facts : Calories 253.5, Fat 4.5, SaturatedFat 0.9, Cholesterol 98.7, Sodium 405.9, Carbohydrate 7.5, Fiber 1.5, Sugar 1.5, Protein 40
TARRAGON CHICKEN WITH LEMON
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Heat a medium-large skillet over high heat. Add the olive oil. Season the chicken all over with salt and pepper, and lay the pieces in the pan rounded-side down first (the side that had the skin). Cook the chicken, turning only once, until golden brown on both sides, about 5 minutes. Transfer chicken to an oven-proof dish, reserving the skillet. Place the chicken to the oven and bake until an instant-read thermometer inserted into the thickest part of the chicken registers 170 to 75 degrees F, about 15 minutes.
- Meanwhile, pour the vermouth into the reserved skillet, scraping up any browned bits that cling to the pan with a wooden spoon, and cook over medium heat until the liquid reduces by about half. Add the chicken broth and continue to cook until slightly thickened.
- In a small bowl whisk a teaspoon or so of cold water with the cornstarch, then whisk the mixture into the broth and bring to a full boil. Remove from heat and add the zest, lemon juice, and tarragon. Season with salt and pepper, to taste.
- Remove the chicken from the oven. Pour any pan drippings from the chicken into the sauce and stir to combine. Divide the chicken pieces between 4 plates. Pour the sauce over the chicken and serve.
Nutrition Facts : Calories 256 calorie, Fat 10 grams, SaturatedFat 2 grams, Carbohydrate 3 grams, Protein 35 grams
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.
LEMON TARRAGON CHICKEN WITH PAN SAUCE
By Abigail Johnson Dodge, Fine Cooking Issue #38. If tarragon isn't available, substitute another fresh herb, such as parsley or savoury.
Provided by evelynathens
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 425°F Rinse the chicken and pat it dry with paper towels. Cut away any excess fat and tuck the wings behind each breast.
- In a small bowl, mash the soft butter, lemon zest, 1 Tbs. of the lemon juice, the mustard, and the tarragon until well blended and smooth. Stir in 1 teaspoons of the salt and pepper to taste.
- Loosen the skin from each chicken piece to create a pocket. Be careful not to tear the skin or peel it away completely. Spread an equal amount of the flavored butter under the skin of each piece. Use your fingers to massage the butter around so that it spreads out as evenly as possible under the skin. Pull the skin back in place over the butter.
- Arrange the chicken in a shallow baking pan that can safely go on the stovetop. (An enamel-coated cast-iron pan such as a Le Creuset or a stainless-steel pan would work well.) Sprinkle with the remaining 1/2 teaspoons salt and more pepper. Bake, basting at first with the remaining lemon juice and then the pan juices, until the chicken is browned and cooked through, 55 to 60 minute.
- Remove the chicken from the pan and loosely cover it with foil. Pour off the pan juices into a small measuring cup and let them settle until they separate. Spoon off the fat and discard it. Meanwhile, set the baking pan over medium-high heat and add the chicken stock and 1/2 cup water. Bring to a boil, scraping the bottom and sides of the pan to loosen the browned bits. Continue boiling until the sauce is reduced by half. Add the reserved pan juices, taste, and adjust the seasoning. Spoon a little sauce over each piece of chicken before serving.
Nutrition Facts : Calories 637.7, Fat 49.5, SaturatedFat 17.1, Cholesterol 210.1, Sodium 1056.7, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 44.7
TARRAGON AND LEMON ROAST CHICKEN
This stress-free dish is based on one of my favorite flavor pairings-golden roast chicken and tarragon. The chicken is simply seared on the cooktop, then placed in the oven to bake with zingy lemon, garlic, fresh fennel and tarragon for just 25 minutes. That's dinner, done!
Provided by Donna Hay
Categories Chicken Low Fat Kid-Friendly Dinner Fennel Healthy Tarragon Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Heat a heavy ovenproof pot or Dutch oven on a stovetop over high heat. Score the chicken skin at regular intervals, drizzle with the oil, sprinkle with salt and pepper and toss to coat. Add to the pot and cook for 6-8 minutes on each side or until well browned. Remove from the pot and set aside. Add the tarragon, lemon zest, garlic and fennel to the pot and cook for 2-3 minutes or until golden. Return the chicken to the pot with the wine and stock and bring to a simmer.
- Transfer to the oven and roast for 20-25 minutes or until the chicken is just cooked through. Serve with the lemon wedges.
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