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.
ROAST CHICKEN WITH TARRAGON
Provided by Barbara Kafka
Categories dinner, roasts, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees. Remove fat from the crop and cavity of the chicken. Remove the neck, gizzards and liver and freeze for another use.
- Squeeze half the lemon all over the skin of the chicken. Season the skin with salt and pepper. Stuff the cavity with the remaining half lemon, garlic and 1 bunch whole tarragon.
- Put the chicken in a roasting pan, breast side up, and roast 45 minutes to 1 hour, or until the juices run clear. During the first few minutes, either shake the chicken or move it frequently with a wooden spoon to keep it from sticking.
- When chicken is done, tilt it over the roasting pan to let the cavity juices run into the pan. Remove the chicken to a platter. Pour off the fat from the roasting pan.
- Put the pan on top of the stove. Add the wine and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Stir in tarragon leaves. Let simmer 5 minutes once the pan is thoroughly deglazed. Serve the pan juices over the chicken or pass it separately in a sauce boat.
Nutrition Facts : @context http, Calories 897, UnsaturatedFat 37 grams, Carbohydrate 10 grams, Fat 59 grams, Fiber 2 grams, Protein 75 grams, SaturatedFat 17 grams, Sodium 1454 milligrams, Sugar 1 gram, TransFat 0 grams
ROASTED TARRAGON CHICKEN AND GRAVY
This chicken can be made in the crock pot or in the oven. Either way it's delicious. Directions are listed for both. Serve with mashed potatoes and a bright vegetable and you have a wonderful meal.
Provided by KGCOOK
Categories Whole Chicken
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Leave chicken whole.
- Wash chicken, drain and pat dry.
- Mix tarragon and garlic together.
- Sprinkle mixed seasonings inside cavity of chicken and over the outside.
- Place chicken in crock pot, breast side up.
- Pour broth into crock pot.
- Sprinkle rest of seasoning mix over the chicken.
- Cover and cook on low for 8 hours.
- To make gravy:.
- Remove chicken from crock and keep warm.
- Add thickening to thicken gravy to desired thickness.
- To bake in oven:.
- Put chicken in roasting pan.
- Bake at 350°F for 1 hour or until chicken is golden and juices run clear.
- Use broth to make gravy.
LIME TARRAGON ROASTED CHICKEN WITH GRAVY
A friend of mine, from Costa Rica, made a simular offering almost 20 years ago. I never forgot the taste, so recently I decided to try & reconstruct it, adding my own touch. I hope you like it.
Provided by TammieV
Categories Chicken Breast
Time 2h20m
Yield 1 chicken
Number Of Ingredients 8
Steps:
- Rinse chicken, removing innards.
- Place chicken in roaster (or pan w/loose foil).
- Mix lime juice, soy sauce and tarragon and spoon over chicken, make sure to put some in cavity.
- Bake 375 Degrees.
- About every 1/2 hour baste with juices from pan.
- Bake time should be about 1 3/4 to 2 hours.
- Internal temp.
- should be 185 degrees when done.
- Remove cover last 1/2 hour of baking.
- Place chicken on platter, cover loosely w/ foil.
- Add enough water to drippings to make 2 1/2 cups liquid, pour into saucepan.
- Mix 1/2 cup water with corn starch, add to saucepan.
- Wisking liquid, bring to slow boil until thickened.
- Add small amount of salt or garlic if needed.
- Serve with chicken and mashed potatoes.
Nutrition Facts : Calories 2705.2, Fat 186.1, SaturatedFat 53.1, Cholesterol 855.6, Sodium 3818.9, Carbohydrate 37.4, Fiber 1.1, Sugar 1.7, Protein 207.4
TARRAGON & MUSTARD ROASTED FREE-RANGE CHICKEN
A succulent chicken roast, full of herby flavour - the mustard adds a great new taste
Provided by Good Food team
Categories Dinner, Lunch
Time 2h
Number Of Ingredients 12
Steps:
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Put the tarragon stalks, vegetables, olive oil and garlic in a heavy roasting tin. Place on a high heat and cook for 10 minutes, stirring occasionally, until the vegetables start to brown.
- While the vegetables are cooking, remove any string from the chickens, sprinkle the cavities with salt and pepper and stuff the lemon quarters inside.
- Lay the chickens, breast-side down, on top of the veg. Season with salt and pepper, scatter over half the chopped tarragon leaves, then drizzle with a little olive oil. Roast for 20 minutes. Meanwhile, mix 1 tbsp mustard with the remaining chopped tarragon leaves.
- Remove the roasting tin from the oven, turn the chickens over and spread with the mustard mixture. Return the chickens to the oven and roast for a further 40 minutes or until the juices run clear when a thigh is pierced with a skewer.
- Remove the chickens to a dish or 2 large plates and cover each one with an upturned bowl. Skim any excess fat from the roasting tin. Place the tin on a high heat, pour in the wine, and boil for 8-10 minutes until the wine has almost completely reduced. Now pour in the stock and bring to the boil, then simmer for 5-7 minutes until reduced by half. Stir in 1 tsp mustard, season to taste and strain into a gravy boat.
Nutrition Facts : Calories 583 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 61 grams protein, Sodium 0.93 milligram of sodium
ROASTED MUSTARD TARRAGON CHICKEN
Provided by Ruth Cousineau
Categories Milk/Cream Chicken Mustard Roast Dinner Tarragon Potluck Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F with rack in middle.
- Pull off excess fat around cavities of chicken and discard, then rinse chicken and pat dry. Mix together 1 1/2 teaspoons salt and 1 teaspoon pepper and rub inside cavity. Chop enough tarragon to measure 1 1/2 tablespoons and set aside, then add remainder of bunch to cavity. Put chicken in a flameproof shallow roasting pan or gratin dish and rub all over with 1/3 cup mustard. Tie legs together with string and roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 45 minutes to 1 hour.
- Carefully tilt chicken so juices from cavity run into roasting pan, then transfer chicken to a cutting board and let stand 10 minutes.
- Pour off all but 2 tablespoons fat from pan. Whisk in flour, then cook over medium heat, whisking, 1 minute. Add water, whisking constantly and scraping up brown bits, and bring to a boil. Simmer sauce until slightly thickened, then whisk in cream, remaining tablespoon mustard, and salt and pepper to taste.
- Strain sauce through a fine-mesh sieve into a bowl, discarding solids, then stir in reserved chopped tarragon. Serve chicken with sauce.
More about "roasted tarragon chicken and gravy recipes"
TARRAGON ROASTED CHICKEN - DIVALICIOUS RECIPES
From divaliciousrecipes.com
5/5 (1)Total Time 1 hr 35 minsCategory Main CourseCalories 137 per serving
ROASTED CHICKEN WITH TARRAGON JUS RECIPE - MARCIA KIESEL
From foodandwine.com
5/5 Total Time 1 hr 35 minsAuthor Marcia Kiesel
- Preheat the oven to 400°. Place the chicken in a small roasting pan. Rub 1 tablespoon of the butter over the chicken and season with salt and pepper. Roast for about 1 hour and 20 minutes, rotating the pan once, until the skin is browned and crisp and the chicken is cooked.
- Meanwhile, in a medium saucepan, melt 1 tablespoon of the butter. Add the wing tips, neck, gizzard, onion and carrot, season with salt and pepper and cook over moderate heat until browned all over, about 10 minutes. Add the wine and simmer over moderately high heat until reduced to 2 tablespoons, about 4 minutes. Add the stock and bring to a boil. Simmer over low heat for 20 minutes.
- In a large skillet, bring 1/2 inch of water to a boil. Add the sugar snaps and cook over high heat until bright green but still crisp, about 2 minutes. Transfer to a plate and set aside.
- Wipe out the skillet and heat 2 tablespoons of the olive oil. Add the white mushrooms, season with salt and pepper and cook over high heat for 1 minute. Stir and cook over moderate heat until any exuded juices evaporate and the mushrooms start to brown, about 7 minutes. Add the remaining 1/2 tablespoon of olive oil to the skillet. Add the oyster mushrooms, season with salt and pepper and cook over moderately high heat until browned on the bottom, about 4 minutes. Stir and cook until browned all over, about 3 minutes longer. Add the shallot and cook, stirring, until softened, about 2 minutes. Remove the mushroom mixture from the heat.
ROAST CHICKEN WITH WINE AND TARRAGON GRAVY | OLIVEMAGAZINE
From olivemagazine.com
CREAMY TARRAGON CHICKEN WITH STEP-BY-STEP PHOTOS - EAT, …
From eatlittlebird.com
ROAST TARRAGON-COGNAC CHICKEN RECIPE - NYT COOKING
From cooking.nytimes.com
4/5 Category Dinner, Main CourseCuisine FrenchTotal Time 2 hrs 30 mins
ROASTED TARRAGON CHICKEN WITH RICH ONION AND GARLIC GRAVY
From youtube.com
POT ROAST AND GRAVY - RECIPE - COOKS.COM
From cooks.com
CAST IRON ROASTED SPATCHCOCK CHICKEN - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
THREE CHICKEN DINNER RECIPES THAT USE JUST ONE BAKING TRAY
From bostonglobe.com
RECIPE: TARRAGON CHICKEN WITH RADISHES AND LITTLE POTATOES
From sfchronicle.com
ROASTED TARRAGON CHICKEN AND GRAVY RECIPE - RECIPEZAZZ.COM
From recipezazz.com
ROASTED TARRAGON CHICKEN WITH RICH ONION AND GARLIC GRAVY
From recipe30.com
ROAST CHICKEN WITH TARRAGON RECIPE - BBC FOOD
From bbc.co.uk
ROASTED TARRAGON CHICKEN RECIPE WITH BUTTERY ONION
From youtube.com
MARY BERRY'S ROAST CHICKEN RECIPE - BBC FOOD
From bbc.co.uk
ROAST TARRAGON CHICKEN | MCCORMICK GOURMET
From mccormick.com
TARRAGON COGNAC ROASTED CHICKEN RECIPE | COOKING WITH STYLES
From cbs8.com
ROASTED CHICKEN THIGHS WITH GARLIC PURéE AND SHAVED ZUCCHINI …
From foodnetwork.cel29.sni.foodnetwork.com
THE INTERESTING HISTORY BEHIND INA GARTEN'S ENGAGEMENT CHICKEN
From insider.com
ROASTED TARRAGON CHICKEN WITH CRISPY MUSHROOMS
From splendidtable.org
#course #main-ingredient #preparation #occasion #5-ingredients-or-less #very-low-carbs #main-dish #poultry #oven #easy #romantic #chicken #crock-pot-slow-cooker #dietary #low-sodium #low-carb #low-in-something #meat #whole-chicken #taste-mood #equipment
You'll also love