Tarragon Chicken Triest Recipes

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TARRAGON CHICKEN

This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey cutlet in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Tender chicken (it's the poaching early on that sees to this), aromatically fresh and insistently herbal tarragon, a generous splosh of vermouth, all rounded off by rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro of fond memory or happy imaginings. If you can't get fresh tarragon, do not despair: just double the freeze-dried tarragon at the start and add some freshly chopped parsley at the end. And I can assure you it would be worth your while considering a teaspoon of tarragon mustard, too, along with the cream. About which, please don't wimp out on me: this is old-fashioned cooking which cannot be proscribed by new-age dietary concerns. But, if you insist, halve the cream, and add another 2 tablespoons of vermouth when you're pouring the rest in after the chicken's had its first 5 minutes cooking. Eat with a tumbled mixture of French or green beans and asparagus tips along with steamed baby white-skinned potatoes or, hard to beat for me, some white basmati rice forked through with a soupcon of butter and freshly ground white pepper.

Provided by Nigella Lawson : Food Network

Time 28m

Yield 2 servings

Number Of Ingredients 9



Tarragon Chicken image

Steps:

  • Heat the garlic oil in a frying pan or Dutch oven that has a lid and in which the chicken breasts will fit pretty snugly. Add the scallions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook.
  • Put the chicken fillets into the pan, curved side down, and cook for 5 minutes, watching the scallions don't burn. If they look like they're beginning to, scrape them from the pan and let them sit on the chicken pieces.
  • Turn over the breasts, and add the vermouth (or white wine). Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes. Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again.
  • Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper.
  • Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.

2 teaspoons garlic oil
2 fat scallions or 4 skinny ones, thinly sliced
1/2 teaspoon freeze-dried tarragon
2 chicken breast fillets, skinless and boneless
1/3 cup vermouth or white wine
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
1/2 cup heavy cream
Fresh white pepper, to grind over
2 teaspoons chopped fresh tarragon, plus a pinch more for sprinkling

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



French Chicken Tarragon image

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.

6 large chicken thighs (about 3 pounds)
Salt and pepper
2 tablespoons unsalted butter
2 shallots, finely diced
2 garlic cloves, grated or minced
2 teaspoons chopped tarragon, plus whole leaves for garnish
1 cup Blond Chicken Broth
1/2 cup dry white wine
1/2 cup crème fraîche
1/2 teaspoon grated lemon zest

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



Chicken with Tarragon Sauce image

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.

4 boneless skinless chicken breast halves (5 ounces each)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 shallot, chopped
3/4 cup heavy whipping cream
3 teaspoons minced fresh tarragon, divided
2 teaspoons lemon juice

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



Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions image

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.

1/2 cup finely chopped tarragon (leaves and tender stems), plus 4 whole sprigs
2 garlic cloves, finely grated or minced
2 tablespoons extra-virgin olive oil, more for drizzling
1 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon ground black pepper, more as needed
3 pounds bone-in chicken thighs (skin on)
2 large onions, peeled and sliced (about 4 cups)
4 thyme sprigs
Sherry vinegar, to taste

TARRAGON CHICKEN TRIEST

Posting this for ZWT II - France. This is a recipe passed from my late DM to me, and from me to my DD's, and I'll put $$$ on it they will pass it to their children, as it is a much loved dish.

Provided by Chabear01

Categories     Chicken Breast

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8



Tarragon Chicken Triest image

Steps:

  • Brown chicken breasts in butter, sprinkle Beau Monde and Tarragon, add mushrooms when turning the chicken. When chicken browned and mushrooms sauteed add the sherry.
  • Allow to simmer for approximately 30 minutes. 15 minutes prior to serving remove chicken, stir sour cream into sauce and blend well. Replace the chicken into the sauce and allow to simmer. (I usually put it in the oven at 325°F at this point).
  • Prior to serving garnish with the green onions. This is really good served with brown or wild rice.

Nutrition Facts : Calories 663.3, Fat 40.7, SaturatedFat 20.7, Cholesterol 151, Sodium 184.7, Carbohydrate 11.9, Fiber 0.8, Sugar 2.4, Protein 36.1

4 -6 boneless chicken breasts (I use thighs)
1/2 lb mushroom, stems removed and sliced
1 tablespoon butter (not margarine)
1 tablespoon beau monde spice
1 tablespoon tarragon
1/2 cup sherry wine or 1/2 cup dry white wine
1 pint sour cream
1/4 cup green onion, chopped

TARRAGON ROAST CHICKEN WITH SUMMER GREENS

Make a Sunday roast with a healthy spin and seasonal flavours. Our gluten-free chicken recipe is rich in iron, folate, vitamin C and fibre

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 12



Tarragon roast chicken with summer greens image

Steps:

  • Heat the oven to 190C/170C fan/gas 5. Finely grate the zest and squeeze the juice from the lemon, then set aside, keeping them separate from each other. Put the squeezed-out lemon and the tarragon sprig in the chicken cavity. Tip the potatoes into a large roasting tin and toss with the oil and a grinding of black pepper. Sit the chicken in the middle, but not on top of the potatoes and roast for 1¼-1½ hrs until the chicken is cooked but still moist, and the potatoes are tender and golden. Remove the tin from the oven, pour off any juices into a jug and set aside. Toss the lemon zest through the potatoes and leave the chicken to rest, covered, while you cook the greens.
  • Pour 150ml water into a pan and add the bouillon. Drop in the leeks, cover and cook for 2 mins, then add the asparagus and peas. Cover again and cook for 2 mins more. Finally, stir through the spinach to wilt it. Pour the roasting juices into the veg with 2 tbsp lemon juice, the yogurt and tarragon leaves, and stir well. If you're following our Healthy Diet Plan, serve half the veg with the meat from a skinless chicken leg and breast. Eat the other breast and leg with the remaining veg on another day. Will keep for up to three days, covered, in the fridge. To serve, reheat on plates in the microwave. Reserve any meat left on the carcass for our healthy quinoa salad.

Nutrition Facts : Calories 486 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 51 grams protein, Sodium 0.47 milligram of sodium

1 lemon
large woody sprig of tarragon
1 medium chicken (about 1.4kg)
450g baby potatoes , halved
2 tsp cold pressed rapeseed oil (about 1.4kg)
1 tsp vegetable bouillon powder
2 leeks , cut into rings (about 300g)
350g asparagus (250g pack plus 100g pack) ends trimmed, each cut into 4
320g frozen peas
260g bag of young leaf spinach
2 tbsp bio Greek yogurt
1 tbsp tarragon leaves , chopped

ROAST CHICKEN WITH TARRAGON

Provided by Barbara Kafka

Categories     dinner, roasts, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 7



Roast Chicken With Tarragon image

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

1 5-pound chicken
1 lemon, halved
Kosher salt to taste
Freshly ground black pepper to taste
4 cloves garlic, smashed and peeled
2 bunches fresh tarragon ( 3/4 ounce each); stem one of the bunches and leave the other intact
1/2 cup dry white wine

CHICKEN TARRAGON

This easy-to-fix entree combines moist chicken breasts with zucchini, carrots and mushrooms. "I love tarragon, so I make this dish often," says Ruth Peterson of Jenison, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10



Chicken Tarragon image

Steps:

  • Sprinkle chicken with paprika. In a large skillet, brown chicken in 2 teaspoons butter. Place the vegetables in a greased 13-in. x 9-in. baking dish. Top with chicken. , Melt the remaining butter; stir in the tarragon, lemon juice, salt and pepper. Pour over chicken and vegetables. Cover and bake at 350° for 30-35 minutes or until chicken juices run clear and vegetables are tender.

Nutrition Facts : Calories 300 calories, Fat 18g fat (10g saturated fat), Cholesterol 103mg cholesterol, Sodium 525mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.

4 boneless skinless chicken breast halves
1/2 teaspoon paprika
1/3 cup butter, divided
2 medium zucchini, julienned
4 small carrots, julienned
4 large mushrooms, sliced
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

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