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
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.
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
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.
TARRAGON CHICKEN BURGERS
These are great as a nice change from beef once in awhile. Low in carbs and really tasty too!You can serve them on a bun, dress them up and put them sliced on a salad, or serve them with rice. It's all up to you! Recipe from Great American Cookbook.
Provided by FLUFFSTER
Categories Chicken Breast
Time 12m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoons olive oil in a skillet over medium-low heat. Add onion and garlic; cook until tender and soft, about 3 minutes.
- Meanwhile , combine chicken, parsley, tarragon, thyme, salt and pepper in mixing bowl.
- Blend onion mixture with chicken mixture.
- Form into 4 patties; dust with flour.
- Heat remaining 2 tablespoons of olive oil in clean skillet over medium heat.
- Cook until patties are browned on both sides, no pink remains in center and juices run clear.
- Note* if ground chicken is unavailable in your area, you can easily grind the chicken in a food processor. Just remember that it doesn't take more than a few pulses to grind the chicken. Too much pulsing will turn it into pate! LOL!
Nutrition Facts : Calories 225.6, Fat 11.6, SaturatedFat 1.8, Cholesterol 65.8, Sodium 221, Carbohydrate 2.5, Fiber 0.3, Sugar 0.5, Protein 26.6
GROUND CHICKEN AND BLUE CHEESE BURGERS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 4 burgers
Number Of Ingredients 13
Steps:
- For the tarragon aioli: In a bowl, whisk together the mayo, garlic puree and tarragon. Taste and season with salt and white pepper as desired.
- For the chicken burgers: Preheat the oven to 350 degrees F. Over medium-high heat, warm a large ovenproof saute pan with the oil. Form the chicken into 4 equal patties, and then form a pocket in the center of each burger. Fill the center with a quarter of the blue cheese, and then fold the edges to seal the cheese in the burgers. Sprinkle the stuffed burgers with the salt and pepper and sear in the pan for 2 to 3 minutes per side. Transfer the pan to the oven and finish cooking until the internal temperature reaches 165 degrees F.
- Toast the buns with the butter on a grill, and then layer the toasted bun bottom with some tarragon aioli, baby spinach leaves, a tomato slice, burger and top of bun. Repeat with the remaining ingredients.
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
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.
FRENCH TARRAGON BURGERS
These hamburgers are an innovative twist on a traditional burger that will have you licking your lips. The delightful sauce and crunchy French bread are delicious.-Michael Cohen, Los Angeles, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the mayonnaise, mustard, 1 teaspoon shallot, tarragon and garlic; cover and refrigerate., Meanwhile, cut bread into six 4-in. lengths (save remaining bread for another use). Cut bread pieces in half horizontally; set aside., Crumble beef into a large bowl; sprinkle with salt, pepper and remaining shallot. Shape into six patties. Grill burgers, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 160° and juices run clear., Grill bread, cut side down, for 1-2 minutes or until toasted. Spread with mayonnaise mixture. Layer bread bottoms with greens and burgers. Replace tops.
Nutrition Facts : Calories 861 calories, Fat 51g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 1414mg sodium, Carbohydrate 54g carbohydrate (3g sugars, Fiber 3g fiber), Protein 43g protein.
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TARRAGON CHICKEN BURGERS RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 4Total Time 30 minsCategory EntreeCalories 310 per serving
- GRILL DIRECTIONS: Heat grill. In large bowl, combine all ingredients except buns; mix gently. (Mixture will be moist.) Shape mixture into 4 patties.
- When ready to grill, oil grill rack. Place patties on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 9 to 13 minutes or until no longer pink in center, turning once. Serve in burger buns.
CHICKEN, LEMON AND TARRAGON BURGERS - DIVALICIOUS RECIPES
From divaliciousrecipes.com
Reviews 3Category BBQ, Main CourseCuisine AmericanTotal Time 21 mins
- Place half of the lemon juice, the chicken, tarragon, onion, salt, pepper and lemon rind in a food processor and blitz or pulse until combined.
- Form patties from the meat with your hands. (They can be covered and left in the fridge until required)
- Heat 2 tablespoons of oil in a frying pan on a medium heat and cook the burgers for about 5 minutes each side or until no longer pink in the center, turning over once.
- Remove the burgers from the pan and add the lemon juice. Cook on a high heat for one minute. Pour the sauce over the burgers.
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