Chicken With Bacon Tarragon Recipes

TARRAGON CHICKEN

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.

TARRAGON CHICKEN WRAPPED WITH BACON

Steps:

• Heat oven to 425°.
• Season chicken with salt, pepper and tarragon.
• Wrap a slice of bacon around each piece of chicken and place in one layer in baking dish.
• Cook for 15 minutes at 425° then reduce heat to 375°.
• Continue cooking until juices run clear when you pierce chicken with a fork (about 35 minutes). Variations: For a change of pace, try other herbs such as sage, rosemary or thyme.

CHOPPED TARRAGON, BACON & CHICKEN SALAD

Steps:

• Heat a non-stick frying pan over a medium-high heat until very hot. Add the bacon and cook until golden and crisp. Remove and drain on kitchen paper until it's crisp enough to crumble easily.
• To make the dressing, mix all the ingredients with a pinch of sea salt in a bowl. Blanch the peas in boiling salted water for 30 secs. Drain, running under cold water for a few mins, and set aside.
• Put the avocado, chicken, celery slices and leaves, tarragon, spring onions, peas, and bacon in a large bowl. Pour over the dressing and gently toss to combine.

CHICKEN WITH TARRAGON, GARLIC & OLIVES

Steps:

• Season the chicken with plenty of ground black pepper, and salt if you want.
• Heat the butter in a sauté pan and brown the chicken over a medium heat. Remove the chicken from the pan, then add the bacon with the garlic and cook gently for about 2 mins until just golden.
• Turn up the heat, add the lemon zest and white wine, then simmer rapidly for a few minutes
• Reduce the heat, add the stock, olives and half the tarragon.
• Return the chicken to the pan and simmer gently for about 30 mins until the chicken is cooked through and tender, and the wine stock has reduced.
• Garnish with extra tarragon and serve with new potatoes and plenty of fresh bread to mop up the delicious pan juices.