Tarragon Chicken With Vegetable Stuffing Recipes

CHICKEN WITH TARRAGON SAUCE

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.

TARRAGON CHICKEN

Steps:

• In a 5-qt. slow cooker, combine carrots, mushrooms and onion. Top with chicken. In a small bowl, combine broth, tarragon, salt and pepper; pour over chicken. Cook, covered, on low until chicken is tender, 6-8 hours. Remove chicken; when cool enough to handle, shred with 2 forks. Transfer chicken and vegetables to a serving platter; keep warm., Pour juices into a small saucepan. Skim fat. In a small bowl, mix cornstarch with 1/2 cup cooking juices until smooth. Whisk into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add cream; heat through. Serve with chicken and vegetables.

LEMON-TARRAGON ROAST CHICKEN WITH VEGETABLES

Steps:

• Preheat oven to 400 degrees. Rub chicken inside and out with one garlic half. Place both garlic halves and the tarragon sprigs in cavity. Stir together butter, shallot, chopped tarragon. Season with salt and freshly ground pepper. Loosen skin of chicken near cavity with hands; spread butter mixture under skin all over flesh.
• Squeeze juice from lemon halves over chicken; place in cavity. Season with salt and freshly ground pepper.
• Halve the large onions horizontally at an angle. Arrange in the middle of a 9-by-13-inch roasting pan to form a square. Position halves so that the slanted ends of each pair face each other, inward, and almost touch. Place chicken, breast side up, on onion "rack."
• Quarter the small onions; arrange with carrots, celery, and potatoes around bird. Tuck lemon slices between wings and breast, and legs and breast. Pour wine and stock over vegetables.
• Roast chicken and vegetables, basting 2 or 3 times with pan juices, until an instant-read thermometer inserted into thickest part of chicken thigh registers 165 degrees and juices run clear, 1 to 1 1/2 hours.
• Remove pan from oven, and let chicken stand 10 minutes. Carve chicken. Arrange chicken and roasted vegetables (including rack onions) on a platter. Spoon pan juices over meat.

TARRAGON CHICKEN WITH VEGETABLE STUFFING

Steps:

• Preheat oven to 350 degrees.
• Saute onion, zucchini, carrots and 1 clove garlic in 1 tablespoons Butter until vegetables are soft, but not browned.
• Stir in ½ tsp tarragon, 2 tsp lemon juice and lemon peel; add salt and pepper to taste and let cool.
• Season inside and outside of chicken with salt and pepper.
• Stuff chicken with vegetable mixture.
• Melt remaining 2 tablespoons Butter; add 1 garlic clove, 1 tsp tarragon and 2 Tbsp lemon juice.
• Roast chicken for 1 to 1-1/2 hours, basting frequently with butter mixture, until temperature in thickest part of breast reaches 170-175 degrees.
• Cover loosely with foil if skin browns too quickly.
• Let chicken rest 10-15 minutes before cutting and enjoy!

ROAST CHICKEN WITH LEEK, TARRAGON & GOAT'S CHEESE STUFFING

Steps:

• Chop the leeks and onion fairly finely: use the pulse button if chopping them in a food processor, so they don't turn to mush. Melt 25g/1oz butter in a large frying pan placed over a lowish heat and fry the vegetables gently for about 10 minutes, stirring frequently, until soft. Set the pan aside to cool.
• Strip off all the herb leaves and put them in a food processor with the remaining butter, the cheeses, breadcrumbs and the cooled vegetables. Season, then pulse until the mixture is a rough, sticky, dough-like mass.
• Preheat the oven to 200C/gas 6/fan 180C. Place the chicken with the large cavity facing towards you. Remove and discard any fat remaining inside the opening. Now gently separate the skin over the breast area from the flesh beneath: use the tip of a small knife to get going, then gently ease your fingers in between and work them to the far end on both sides of the breast bone.
• Without tearing the skin, push in dollops of stuffing, massaging them right down and over the flesh. (Put any leftover stuffing into the small neck cavity.) Pull the skin back into place and seal in the stuffing by stitching 2-3 wooden toothpicks through the edges of the opening, like a needle in a tapestry. You can make the stuffing up to 24 hours ahead, keeping it cling-filmed in the fridge.
• Put the chicken in a snug-fitting roasting tin, smear the skin with oil and season. Roast the chicken, breast-side up, for 30 minutes. Turn the chicken on its side, basting with any juices, and roast for a further 30 minutes, then roast for an equal period on the other side. Now turn the chicken breast-side up again, and continue to roast for 10-30 minutes, or until the juices run clear when a skewer is poked into the thickest part of the thigh.
• Leave the chicken to rest in the tin for 15-20 minutes, loosely draped with foil. To serve, first remove the toothpicks, then carve the chicken, spooning some of the soft stuffing onto each serving.

DIJON-TARRAGON CREAM CHICKEN

Steps:

• Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
• Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.