Chicken Tarragon
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James Beard's Recipe for Chicken with Tarragon
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JBF senior editor Elena North-Kelly demonstrates how to prepare James Beard's Chicken with Tarragon recipe, along with Brussels sprouts sautéed with bacon.
Get the recipe here:
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A French classic ???? #shorts
Tarragon chicken
Ingredients
- 2 chicken breast, skin on
- 2 banana shallots, sliced thin
- 1 lemon
- small bunch tarragon
- olive oil
- salt and pepper to taste
- 125ml white wine
- 100ml cream
- mashed potato and steamed greens to serve
Method
1. Start by salting the chicken breast on the skin side.
2. In a skillet or heavy-based pan, add a good glug of olive oil and the chicken skin side down and turn the heat to medium-high.
3. Fry the chicken in the pan on the skin side until you have a good golden colour, at this point it should be almost cooked through.
4. Once you have good colour on the skin side, flip the chicken and cook for 2 more minutes before removing and setting aside.
5. Add the sliced shallots to the pan and saute for 3-4 minutes before adding the chicken back in skin side up and deglazing the pan with the white wine.
6. After the wine is reduced by half, add the cream and mix it in.
7. Finish the sauce with the juice and zest of a lemon, fresh black pepper and chopped tarragon.
8. Goes well with mashed or steamed baby potatoes and some steamed greens.
9. Enjoy!
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 Chicken Tarragon, a la Jacques Pépin | KQED
In this episode of Today's Gourmet, Jacques Pepin gets creative with chicken, demonstrating how to make, not just one, but two versions of chicken fricassee, split pea soup with chicken skin crackling, and a creamy chicken tarragon. Daughter Claudine stops by to get a lesson on how to salvage old fruit and vegetables instead of throwing them away.
In This Episode:
00:00
1:00 How to debone a chicken
5:49 How to make split pea soup with chicken skin crackling
8:16 How to make chicken fricassee with brown rice
11:45 Special guest Claudine Pepin joins Jacques and gets tips on how to use produce that is on the verge of going bad. She makes her own version of chicken fricassee using chicken gizzards and eggplant.
15:09 How to make creamy chicken tarragon
19:04 Fruit salad with orange marmalade recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 25, 1991. Chicken Tarragon
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#jacquespepin #chickentarragon #chickenrecipe #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Quick, Easy & Impressive Creamy Tarragon Chicken
Seasoned pan-fried chicken breasts in a delicious creamy tarragon sauce. Quick and easy to prepare, it's a great comfort food dinner, ready in less than 30 minutes.
It works equally well for a speedy mid-week meal, or for a special weekend or date-night dinner.
Free printable recipe is available on our site:
Ingredients:
▢2 tbsp olive oil
▢4 chicken breasts - (about 175g each)
▢½ tsp salt
▢½ tsp black pepper
▢1 small onion - peeled and finely diced
▢2 minced cloves garlic
▢120 ml (½ cup) white wine - *see note for non-alcohol version
▢120 ml (½ cup) chicken stock - (water + 1 stock cube is fine)
▢1 tsp dried tarragon - or 2 tbsp finely chopped fresh tarragon
▢180 ml (¾ cup) double (heavy) cream
To serve:
▢Small bunch of fresh tarragon - roughly torn
▢Black pepper
INSTRUCTIONS:
1. Heat the oil in a large frying pan over a medium-high heat.
2. Take the chicken breasts and sprinkle the salt and pepper over both sides.
3. Add the chicken breasts to the pan, and cook for about 3 minutes one side, until sealed and golden.
4. Turn the chicken over and move them to one side of the pan.
5. Add the onions and garlic, and cook for 3-4 minutes, stirring the onions often, until the onions are soft.
6. Add in the white wine, and allow to simmer for 3-4 minutes, until the wine has nearly all evaporated.
7. Add the chicken stock and dried or fresh tarragon, then pour in the cream.
8. Stir together and bring to the boil.
9. Simmer gently for 6-8 minutes, until the sauce has thickened, and the chicken is completely cooked through.
10. Serve the chicken and sauce sprinkled with a little more fresh tarragon and black pepper.
#CookingShow #Recipe #OnePan