FRENCH TARRAGON ROAST CHICKEN
Easy way to roast a chicken, great taste, with a different style sauce. Cook on a rack over roasting dish and cover with greaseproof paper. Makes a good weekday meal.
Provided by Brian Holley
Categories Poultry
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 180c.
- Season the body cavity with the salt and pepper, add 1.5 oz butter, and 1 tsp of the tarragon. Close the cavity with a skewer or toothpick.
- Use the remaining butter to spread over the breast of the bird. Cover with large piece greaseproof paper.
- Place the bird on a rack over the roasting dish and add 2 cups of water. Cook for 1.5 hours or till juices run clear.
- In the meantime, mix the remaining tarragon in a saucepan with the 2 remaining cups of water, bring to a boil and simmer till the liquid has reduced by half.
- With a little water mix the cornstarch to a thin paste and whisk into the tarragon water to thicken it to make a sauce.
- Remove the bird from the pan and set aside.
- Whisk the liquid from the roasting pan into the sauce and add the cream.
- Pour some of the sauce over the bird.
- Serve the remaining sauce separately.
- Serve with boiled potatoes, glazed carrots and runner beans.
Nutrition Facts : Calories 628.7, Fat 50.5, SaturatedFat 19.8, Cholesterol 205, Sodium 245.2, Carbohydrate 3.1, Fiber 0.1, Protein 38.6
LE CREUSET FRENCH-STYLE ROAST CHICKEN WITH TARRAGON CREAM SAUCE
French-style whole roast chicken with the most delicious creamy tarragon sauce! This is a wonderful Sunday or company meal served with heaps of fluffy mashed potatoes, a green leafy salad or seasonal vegetables, and some crusty bread. Very easy recipe that can be made either in the oven, -or- in the crock-pot. Adapted from the Le Creuset website.
Provided by BecR2400
Categories Whole Chicken
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Lightly grease the inside of Le Creuset or crock pot. Wash and dry the chicken and truss into shape. Grease it lightly all over with olive oil and rub a little salt and pepper on the skin. Place the chicken, breast side up, in Le Creuset or crock pot, and sprinkle the tarragon over the breasts and legs.
- Cover Le Creuset with the lid, place it in the heated oven, and roast for 2 to 2 1/2 hours until the juices run clear, not pink, when the thigh is pierced with a skewer, or an instant-read thermometer reads 180°F (For crock pot, cook covered on HIGH for 6 to 8 hours, less time for a smaller bird).
- Lift out the chicken onto a warm platter, cover it with aluminum foil and a clean dish towel and leave to rest while making the sauce.
- SAUCE:.
- To make the sauce, pour out any excess fat from the pan. Pour the hot stock into Le Creuset and place it over medium heat on the stove top and bring to a boil. Stir to remove any residues from the bottom, which can be incorporated into the sauce. Once the liquid is boiling, stir in the cream blended with the tarragon and cornstarch. Reduce the heat and simmer for 2 to 3 minutes, stirring constantly. (For crock pot, after pouring off any excess fat, place hot stock and the blended cream, tarragon & cornstarch into the crock pot and stir well. Cover and cook on LOW for 30 minutes).
- Taste and adjust the seasoning of the sauce, if needed, before serving it with the carved chicken, fluffy mashed potatoes and a vegetable side.
CHICKEN CREPES WITH CREAMY TARRAGON SAUCE
Make and share this Chicken Crepes With Creamy Tarragon Sauce recipe from Food.com.
Provided by KelBel
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 19
Steps:
- In a blender combine all the crepe ingredients and blend on high for one minute, refrigerate for 20 minutes.
- While the batter is chilling, prepare the filling.
- In a medium bowl combine all filling ingredients together.
- Spray a nonstick sauté pan with Butter flavored spray.
- Heat pan on medium high heat for one minute.
- Pour a scant 1/4 crepe batter into the pan using a circular motion.
- You will want the crepe to be approximately 6" in diameter.
- Slant the pan to evenly distribute the batter.
- Cook until the crepe is golden- about 1 minute per side.
- Remove and place in between sheets of waxed paper.
- Continue process until you have 6 crepes.
- Place 1/3 cup filling mixture on crepe and roll up tightly.
- Place seam side down in a microwave safe dish.
- Save any additional filling that is left over.
- To Prepare The Sauce: Place flour in a saucepan.
- Gradually add the milk and chicken broth, stirring with a whisk until well blended.
- Stir in tarragon, salt, pepper and Worcestershire sauce.
- Add any remaining filling mixture to sauce.
- Cook over medium heat for 8 minutes or until sauce is thickened and coats the back of a spoon.
- Cover crepes loosely with plastic wrap and microwave on high for approximately 3 minutes.
- Pour sauce over crepes and serve.
Nutrition Facts : Calories 808.8, Fat 32.3, SaturatedFat 15.2, Cholesterol 292.5, Sodium 983.8, Carbohydrate 54, Fiber 5.7, Sugar 2.6, Protein 74.6
CHEAT'S FRENCH CASSOULET - CROCK POT OR LE CREUSET
This great Cheat's recipe has all the elements of a traditional French Cassoulet - assorted meats, beans, carrots, tomatoes, wine & tomatoes - but is very easy & does not include Confit d'Canard if you find that difficult to obtain. However, you need to get hold of high meat content sausages to give it a more authentic taste. I have given a few variations at the bottom of the recipe; this recipe works extremely well in a Crock pot as well as the more traditional Le Creuset casserole dishes. French comfort food at it's best! Serve with mashed potatoes & crisp Savoy Cabbage. This recipe can be easily doubled for bigger or hungry crowds of diners! NOTE on BEANS: I use tinned/canned beans or pre-soaked and cooked beans in this recipe; for uncooked beans, you will need to soak them overnight and then boil them; then increase the cooking time by about 15 minutes. This was posted as a "Cheat's" recipe, meaning cutting a few corners if you don't have time - i.e. use tinned beans!! P.S. I have a sausage recipe posted: Recipe #190045 that would work well with this recipe.
Provided by French Tart
Categories Stew
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet - fry the bacon until nearly crisp & then add the onions, garlic, & carrots. Cook over a high heat until they are just soft on the outside & turning a golden colour. Drain well & remove from pan. Add to crock pot or Le Creuset casserole dish.
- Add sausages and brown - remove & add to onion mixture.
- Add pork chop pieces & brown - remove and add to above mixture.
- Make up chicken stock and add wine. Mix tomatoes in with stock & teaspoon of sugar.
- Pour stock and tomatoes over the cassoulet in crock pot or le creuset - add bouquet garni & give everything a good stir!
- Add the beans and stir well again.
- Sprinkle breadcrumbs on top and cook for up to 6 hours on high in crock pot or in le cresuet for 3 hours in a slow oven with the lid on, 150C/300°F.
- Half an hour before serving, take lid of le creuset to brown the top. It's difficult to brown in a crock pot, but it's not that essential to brown the top, as the reason behind the breadcrumbs is to soak up some of the juice & make a crust on top! If your crock pot is the type which you can put under the grill, then do so!
- Serve with mountains of fluffy mashed potatoes & stir-fried Savoy Cabbage.
- NOTE ON SAUSAGES:.
- Try to use very good quality high meat content sausages; in France Toulouse sausages are mainly used - they generally have a meat content of at least 85%. Good quality English style sausages are also good - I have a recipe posted for some English sausages: Recipe #190045.
- However, any kind of sausage can be used and in the past I have used: Choritzo, Italian Style, Chipolatas etc.
- The Pork chops can be replaced with chicken pieces, lamb steaks or Confit D'Canard - preserved duck, if you are lucky enought to have some!
Nutrition Facts : Calories 559.7, Fat 35.5, SaturatedFat 10.9, Cholesterol 84, Sodium 1002.5, Carbohydrate 27.7, Fiber 4, Sugar 10.4, Protein 23.1
FRENCH CREAM SAUCE
I have some recipes for sauces my girlfriend gave me about 25 years ago. They are delicious on chicken and they are so fast to make. I had asked her at the time for some sauces for chicken and she gave me a bunch of them. I haven't made them in a bit but I remember them being delicious. Just putting them here so I don't lose them. Great as a dipping or drizzled over or even basting ...your choice
Provided by FrenchBunny
Categories Sauces
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in small saucepan and boil, stirring frequently until slightly thickened.
Nutrition Facts : Calories 119, Fat 11.6, SaturatedFat 7.2, Cholesterol 39.6, Sodium 101.9, Carbohydrate 2.5, Fiber 0.1, Sugar 0.1, Protein 1.8
TARRAGON CREAM SAUCE
A rich, creamy sauce. Use over chicken, fish, pasta, salad or vegetables. If you don't have fresh tarragon, substitute with dill, basil, or chives.
Provided by HelenG
Categories Sauces
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large saucepan, over med-high heat, bring wine, onion, pepper, and whole tarragon sprigs to a boil.
- Reduce heat and simmer, uncovered, until mixture is reduced by at least 1/2, about 25 minutes, depending on the size of your pan.
- Remove and discard the tarragon sprigs.
- Add cream, reduce heat, simmer gently until slightly thickened, about 15 minutes.
- Remove from heat and stir in salt and chopped tarragon.
- Yummy!
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