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.
CHICKEN TARRAGON
Provided by Food Network
Categories main-dish
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.
CHICKEN WITH VEGETABLES AND TARRAGON
Categories Food Processor Chicken Vegetable Sauté Quick & Easy Low Cal Wheat/Gluten-Free Bell Pepper Carrot Spring Healthy Tarragon Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 8
Steps:
- Grate bell pepper, carrot and zucchini in food processor fitted with coarse shredder (or grate by hand). Season chicken breasts with salt and pepper. Heat olive oil in heavy large skillet over medium high heat. Add chicken breasts and sauté until golden and just cooked through, about 5 minutes per side. Transfer chicken breasts to plate; tent with foil. Add grated vegetables, chopped shallots and tarragon to same skillet and toss 1 minute. Add white wine and simmer 2 minutes. Season vegetables to taste with salt and pepper. Spoon over chicken and serve.
TARRAGON CHICKEN AND VEGETABLES
Chicken breasts and vegetables seasoned with tarragon. Gluten free, dairy free, and sugarless main dish from Meijer's recipe tree.
Provided by bosmatj
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For marinade, combine vinegar, oil, soy sauce, garlic, and tarragon. Reserve 1/4 cup of marinade. Place chicken in resealable plastic bag, set in bowl. Pour remaining marindae over chicken. seal bag; turn to coat chicken. Refrigerate 1 to 12 hours.
- Preheat oven to 375°F Drain chicken; discard marinade. Place chicken in shallow baking pan. Toss vegetables with reserved 1/4 cup marinade. Place in 1-1/2-quart casserole dish; cover.
- Bake chicken and vegetables 25 minutes. Remove cover from vegetables. Bake 20 to 30 minutes more or until chicken is tender and no longer pink and vegetables are tender.
Nutrition Facts : Calories 419.1, Fat 34.2, SaturatedFat 5.5, Cholesterol 46.4, Sodium 252.9, Carbohydrate 10.8, Fiber 2.4, Sugar 4.7, Protein 17
TARRAGON CHICKEN
I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.
Provided by Nigella Lawson
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.
- Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.
- Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.
Nutrition Facts : @context http, Calories 845, UnsaturatedFat 48 grams, Carbohydrate 5 grams, Fat 68 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 16 grams, Sodium 1037 milligrams, Sugar 0 grams, TransFat 0 grams
TARRAGON CHICKEN AND VEGETABLES
Make and share this Tarragon Chicken and Vegetables recipe from Food.com.
Provided by 4-H Mom
Categories Easy
Time P1DT5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For marinade, combine vinegar, oil, soy sauce, garlic and tarragon.
- Reserve 1/4 cup of marinade.
- Place chicken in resealable plastic bag, turn to coat chicken.
- Marinate in refrigerator 1 to 12 hours.
- Preheat oven to 375 degrees.
- Drain chicken, discard marinade.
- Place chicken in shallow baking pan.
- Toss vegetables with reserved 1/4 cup marinade.
- Place in 1 1/2 quart casserole dish, cover.
- Bake chicken and vegetables 25 minutes.
- Remove cover from vegetables.
- Bake 20 minutes more or until chicken is tender and no longer pick and vegetables are tender.
Nutrition Facts : Calories 543.8, Fat 41, SaturatedFat 7.4, Cholesterol 92.8, Sodium 298.6, Carbohydrate 10.8, Fiber 2.4, Sugar 4.7, Protein 32.1
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