30 MINUTE CHICKEN & TARRAGON PASTA
Tarragon and chicken are perfect partners in this sophisticated midweek supper treat
Provided by Good Food team
Categories Dinner, Lunch, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Cook the pasta in boiling water for 8-10 minutes, or according to packet instructions, until just tender.
- Meanwhile, heat the oil and fry the chicken over a high heat for 4-5 minutes, stirring, until golden and cooked. Add the garlic, cream, tarragon and 3 tbsp of the pasta cooking liquid. Gently heat through.
- When the pasta is cooked, stir in the spinach (it will immediately wilt in the hot water). Drain well, then toss into the creamy chicken. Season with salt and pepper and serve with lemon for squeezing.
Nutrition Facts : Calories 560 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.58 milligram of sodium
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
TARRAGON AND LEMON CHICKEN WITH PASTA
From a tin of soup - I love tarragon chicken - my kids don't. This way we both enjoy our mid week supper. I seldom have wine - so use water or milk. And I like to use fresh tarragon - simply because I have it, not because I'm snobbish about such things! Serve with vegetables.
Provided by Sherrie-pie
Categories Chicken Breast
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta as pack instructions. Drain.
- Stir-fry onions until soft. Add chicken and stir-fry for 10 minutes.
- Stir in remaining ingredients. Simmer for 10 minutes.
- Stir in pasta and serve.
Nutrition Facts : Calories 319.4, Fat 11.6, SaturatedFat 2.2, Cholesterol 5.9, Sodium 553.1, Carbohydrate 40, Fiber 2.3, Sugar 4.2, Protein 7.5
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.
LEMON-TARRAGON ROAST CHICKEN WITH VEGETABLES
For an irresistible one-pan Sunday dinner, roasted lemon-tarragon chicken-left untrussed for the crispiest skin-rests atop a bed of onions with carrots, potatoes, celery, and garlic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Rub chicken inside and out with one garlic half. Place both garlic halves and the tarragon sprigs in cavity. Stir together butter, shallot, chopped tarragon. Season with salt and freshly ground pepper. Loosen skin of chicken near cavity with hands; spread butter mixture under skin all over flesh.
- Squeeze juice from lemon halves over chicken; place in cavity. Season with salt and freshly ground pepper.
- Halve the large onions horizontally at an angle. Arrange in the middle of a 9-by-13-inch roasting pan to form a square. Position halves so that the slanted ends of each pair face each other, inward, and almost touch. Place chicken, breast side up, on onion "rack."
- Quarter the small onions; arrange with carrots, celery, and potatoes around bird. Tuck lemon slices between wings and breast, and legs and breast. Pour wine and stock over vegetables.
- Roast chicken and vegetables, basting 2 or 3 times with pan juices, until an instant-read thermometer inserted into thickest part of chicken thigh registers 165 degrees and juices run clear, 1 to 1 1/2 hours.
- Remove pan from oven, and let chicken stand 10 minutes. Carve chicken. Arrange chicken and roasted vegetables (including rack onions) on a platter. Spoon pan juices over meat.
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.
POACHED CHICKEN WITH LEMON & TARRAGON SAUCE
Poached chicken with lemon in a deliciously creamy tarragon sauce - serve simply with rice or potatoes
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h45m
Number Of Ingredients 15
Steps:
- Put the wine, vegetables, herb sprigs, bay leaves, bacon, peppercorns and stock powder or cubes in a large pan. Bring to the boil, then simmer for 10 mins.
- Remove any excess fat from the chicken and push it into the liquor.
- Return the liquor to the boil, then turn heat down. Cover and cook for 11⁄4 hrs until chicken legs feel tender when pierced. Remove from heat, stand for 15 mins, then lift onto a plate. Strain the liquor into a bowl and pour 500ml into a pan. Boil to reduce by half.
- Pull and cut the bird into neat portions, discarding skin, wing tips and backbone. Put on a plate and cover.
- Beat together the yolks, cream and tarragon in a jug. Ladle in a quarter of the liquor, mix, then pour back into the stock and turn the heat down. Mix the cornflour with a little water and add. With a wooden spoon, stir for 3-5 mins until it begins to thicken.6 Remove from the heat, then stir in lemon juice to taste. Pour some sauce over the chicken and put the rest in a jug. Serve with boiled long grain rice.
Nutrition Facts : Calories 689 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 62 grams protein, Sodium 1.35 milligram of sodium
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