Tarragon Orange Chicken Recipes

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.

Steps:

• Melt butter with olive oil in large skillet. Add chicken, tarragon and garlic (I wait to add the garlic until later to prevent burning it) and cook over medium heat until chicken is no longer pink, about 8 to 10 minutes.
• In a small bowl, stir together orange juice concentrate,orange juice, cornstarch and reserved mandarin orange syrup. Stir into chicken mixture. Reduce heat to medium. Cook stirring frequently, until chicken is thoroughly cooked and tender and sauce has thickened, about 8 to 10 minutes. Stir in oranges and green onions. Serve with hot cooked pasta or rice.

Steps:

• Preheat the oven to 375 degrees F.
• Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes.
• Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.
• Serve the chicken with the sauce spooned over the top.

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.

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.

Steps:

• Preheat oven to 325 dg.
• Brown chicken in butter and oil then place in baking dish.
• To pan drippings, saute onion until limp and stir in orange concentrate, chicken broth, tarragon, dry mustand and tabasco sauce.
• Heat and stir until sauce comes to a boil, then pour over chicken in baking pan.
• Cover and bake at 325 dg. for 1 to 1-1/2 hours until done, turning twice in sauce. If using boneless chicken breasts, cooking time may need to be decreased.
• When chicken is done, place pieces on oven- proof serving platter and keep warm Add cornstarch or flour to chicken sauce and stir constantly to thicken.
• When mixture comes to a boil and is thickened, remove from heat.
• Cool slightly, then mix in sour cream. Taste, then add salt and pepper to taste. If desired, you may add more tarragon, dry mustard and/or tabasco.
• Pour sauce over chicken and serve.

Steps:

• Rinse chicken or turkey and pat dry. Slice chicken or turkey into thin bit-size pieces. Set aside.
• In small bowl, stir together sauce ingredients: water, orange juice, cornstarch, honey, vinegar, chicken bouillon granules, and tarragon. Set aside.
• Place wok or large skillet over medium-high heat and add cooking oil. Add more oil as needed during cooking. Add asparagus; stir-fry fresh asparagus for 4 to 5 minutes or thawed asparagus about 3 minutes or till asparagus is crisp-tender. Remove from wok and set aside. Add carrots and stir-fry for 3 minutes. Add mushrooms and green onions; stir-fry for 1 to 2 minutes more or until carrots are crisp-tender. Remove vegetables from the wok.
• Add chicken or turkey to the hot wok. Stir-fry for 2 to 3 minutes or till cooked through. Push chicken from the center of the wok. Stir sauce and add to the center of the wok. Cook and stir till thickened and bubbly. Return cooked vegetables to the wok. Stir all ingredients together, coating with sauce. Cook stir another minute to heat through.
• Serve immediately over hot cooked noodles.

Steps:

• Mix First 4 Ingredients and Let Marinate for 2 Hours.
• Saute Onions in Olive oil until transparent.
• Add Tarragon and Saute for about 30 seconds.
• Deglaze Pan with White Grape Juice.
• When Grape Juice is Reduced 50% Add Marmalade, Orange Juice and Salt.
• Cook Until Slightly Thick, removce from Heat.
• Remove Chicken From Marinate, Discard Marinate.
• Place Chicken and Lightly Greased Sheet Pan.
• Pour Glaze Evenly Over Chicken.
• Cook at 400 degrees for 30 Minutes.
• Garnish With Orange Slices.

Steps:

• Wash chicken, pat dry with paper towels.
• Sprinkle with salt.
• In a medium size frying pan heat orange juice, chicken stock, and tarragon to a slow boil.
• Add chicken, cook 8-10 minutes per side 'til juice runs clear when chicken is pierced.
• Remove from pan and keep warm.
• Increase burner to medium high.
• Reduce sauce by half or more.
• Return chicken to pan, cover with sauce, heat 'til warm.
• Serve on a bed of jasmine rice, risotto, or couscous.