Chicken Tarragon
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Traditional French Tarragon Chicken. How to make the best tarragon chicken EVER!!!
Tarragon chicken is an absolute classic of French cuisine. Traditionally baked whole in a Dutch oven or casserole, this method results quicker and more even cooking, with flesh that is far more moist and has a better infusion of flavor.
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How To Make Tarragon Chicken | Waitrose
This Tarragon, white wine and chicken dish uses a timeless combination of ingredients and is a delicious summery supper meal. To view the recipe click here:
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Creamy Mushroom & Tarragon Chicken Ep.96
Creamy Mushroom & Tarragon Chicken Recipe:
- 16 Oz. of cremini mushrooms sliced
- In a pan on medium - high heat add 1 tsp. of each olive oil and butter, sear mushroom on both sides until golden brown in small batches, add a pinch of salt and pepper at the end of searing, place in a bowl and set aside
- lightly season 8 boneless skinless chicken thighs on both sides
- In the same pan on medium-high heat add 2 tsp. of olive oil and sear chicken thighs, 2-3 minutes on each side to golden brown, remove seared chicken and place into an oven safe greased dish, set aside
The Mushroom Tarragon Sauce:
- In the same pan add 1 tsp. of each olive oil and butter, medium to high heat add, 1/2 cup of onions, sauté for 4-5 minutes then turn heat down to low-medium heat
- add 3 cloves of garlic finely diced, sauté for 1 minute
- add 1 tsp. of Italian seasoning, 1 tsp. of pepper, a pinch of salt and 3 tsp. of tarragon, mix well
- add 2 Tbs. of butter, when melted add 3 Tbs. of flour and mix well
- slowly add 2 cups of beef or chicken broth, whisk until smooth
- add 2 oz. of cream cheese, whisk until smooth
- whisk in 1/3 cup of heavy cream
- add the Mushroom Tarragon Sauce on top of the seared chicken thighs
- bake covered in a 375F oven for 30 minutes
- remove cover and bake another 10 minutes
- serve on rice, pasta, toast, cooked spinach etc.
Enjoy!!! Thanks for watching! Pete.
#tarragon chicken #creamy mushroom sauce #creamy tarragon sauce
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Creamy Tarragon Chicken
Chicken drenched in a Creamy Tarragon Sauce. Quick and easy dinners don't come more delicious than this!
Creamy Tarragon Chicken | Serves 4
FULL RECIPE POST:
INGREDIENTS
2 large Chicken Breasts, brought close to room temp (approx 9oz/250g each)
3/4 cup / 180ml Heavy/Double Cream, at room temp
3/4 cup / 180ml Chicken Stock
1/4 cup / 60ml White Wine (see notes)
1/4 cup / 20g freshly grated Parmesan
2 Shallots, finely diced
2 cloves of Garlic, finely diced
1 tbsp finely diced Fresh Tarragon, plus more to serve (optional)
1 tbsp Olive Oil
1 tbsp Butter
1/2 tsp Salt, plus more to taste
1/4 - 1/2 tsp Black Pepper, plus more to taste
METHOD
Slice your chicken breasts right through the centre to make 4 even sized breasts. Rub 1/2 tsp salt and 1/4-1/2 tsp black pepper into the meat.
Add 1 tbsp butter and olive oil to a large pan over medium-high heat. Add chicken breasts and fry both sides until golden, with the centre cooked right through. Remove and place to one side. Lower heat to medium.
Add in shallots and fry until they begin to soften/brown, then add garlic and fry for another 1-2mins. Pour in wine and use your wooden spoon to scrape off any flavour stuck to the pan. Simmer until the wine reduces right down. This is important to burn off the alcohol.
Pour in stock and cream, then add 1 tbsp finely diced fresh tarragon. Turn heat to low and gently simmer for 5mins, or until the sauce starts to thicken slightly. Stir in parmesan then add salt & pepper to taste. Give it a final stir and simmer for another couple of minutes until the sauce thickens.
Add chicken back to the pan and coat in the sauce. Sprinkle over a pinch more tarragon (optional) then serve up with potatoes and veg of choice!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Tarragon Chicken with Rice Bowl Recipe By Food Fusion
A perfect mouth watering Tarragon Chicken with Rice Bowl recipe for you all today.
#HappyCookingToYou #FoodFusion #OlpersCream
Written Recipe:
Tarragon Chicken with Rice Bowl
Serves 2
Recipe in English:
Ingredients:
-Makhan (Butter) 3-4 tbs
-Olive oil 1 tbs
-Lehsan (Garlic) chopped ½ tbs
-Broken spaghetti (Rice grain size) ¼ Cup Substitute: Orzo pasta
-Chawal (Rice) 1 Cup (soaked for 30 minutes)
-Kali mirch powder (Black pepper powder) ½ tsp
-Namak (Salt) ½ tsp or to taste
-Tarragon leaves 1 tsp
-Yakhni (Chicken stock) 2 Cups Substitute: 2 stock cubes dissolved in 2 Cups of water
-Lemon juice ½ tbs
-Lemon zest 1 tsp
-Chicken boneless fillets 2 pieces (400g)
-Mustard paste ½ tbs
-Namak (Salt) to taste
-Kali mirch (Black pepper) crushed to taste
-Makhan (Butter) 1 tbs
-Olive oil 1 tbs
-Makhan (Butter) 1-2 tbs
-Olive oil 1 tbs
-Pyaz (Onion) chopped ¼ Cup
-Mushrooms sliced ½ Cup
-Lehsan (Garlic) chopped 1 tbs
-Maida (All-purpose flour) 1 tsp
-Olper’s Dairy Cream ¾ Cup
-Kali mirch powder (Black pepper powder) ½ tsp
-Tarragon leaves 1 tsp
-Namak (Salt) ¼ tsp or to taste
-Soy sauce ½ tbs
-Yakhni (Chicken stock) ½ Cup
Directions:
-In a pot,add butter,olive oil & let it melt.
-Add garlic & mix well.
-Add spaghetti,mix well & cook for 2-3 minutes.
-Add rice,mix well & cook for 2 minutes.
-Add black pepper powder,salt,tarragon leaves & mix well.
-Add chicken stock,lemon juice & mix well.
-Add lemon zest & mix well,cover & cook on low flame for 10-15 minutes then mix well & set aside.
-Pound chicken fillets with the help of meat mallet from both sides.
-Apply mustard paste with the help of brush and sprinkle salt & black pepper crushed on both sides & set aside.
-In a frying pan,add butter,olive oil & let it melt.
-Add chicken fillets & cook on low flame from both sides until tender & golden brown (5-6 minutes each side).
-Cut chicken into slices & set aside.
-In the same frying pan,add butter,olive oil & let it melt.
-Add onion,mushrooms,mix well & fry on low flame for 2-3 minutes.
-Add garlic,mix well & sauté for a minute.
-Add all-purpose flour & mix well for 30 seconds.
-On low flame,add cream & mix well.
-Add black pepper powder,tarragon leaves,salt,soy sauce & mix well.
-Add chicken stock,mix well and cook until sauce thickens (1-2 minutes) & set aside.
-On serving plate,add cooked rice,tarragon chicken,stir fried vegetables,tarragon sauce,sprinkle fresh coriander & serve!
Recipe in Urdu:
Directions:
-Pot mein makhan aur olive oil dal ker melt ker lein.
-Lehsan dal ker ache tarhan mix karein.
-Spaghetti dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
-Chawal dal ker ache tarhan mix karein aur 2 minute kliya paka lein.
-Kali mirch powder,namak aur tarragon leaves dal ker ache tarhan mix ker lein.
-Yakhni aur lemon juice dal ker ache tarhan mix karein.
-Lemon zest dal ker ache tarhan mix karein aur dhak ker halki ancch per 10-15 minutes kliya paka lein phir ache tarhan mix karein & side per rakh dein.
-Chicken fillets ko meat mallet ki madad sa dono sides per pound ker lein.
-Mustard paste ko brush ki madad sa dono sides per laga lein,namak aur kali mirch crushed ko chirak dein & side per rakhd ein.
-Frying pan mein makhan aur olive oil dal ker melt ker lein.
-Chicken fillets ko dono sides sa halki ancch per gul janay aur golden brown ho janay tak paka lein (5-6 minutes each side).
-Chicken ko piece mein cut ker lein & side per rakh dein.
-Us he frying pan mein makhan aur olive oil dal ker melt ker lein.
-Pyaz aur mushrooms dal ker ache tarhan mix karein aur 2-3 minutes kliya fry ker lein.
-Lehsan dal ker ache tarhan mix karein aur ek minute kliya sauté ker lein.
-Maida dal dein aur 30 seconds kliya ache tarhan mix ker lein.
-Halki ancch per cream dal ker ache tarhan mix karein.
-Kali mirch powder,tarragon leaves,namak aur soy sauce dal ker ache tarhan mix ker lein.
-Yakhni dal ker ache tarhan mix karein aur sauce garha ho janay tak paka lein (1-2 minutes) & side per rakh dein.
-Serving plate mein cooked chawal,tarragon chicken,stir fried vegetables,tarragon sauce aur hara dhania dal ker serve karein!