Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, tarragon chicken. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Return the chicken and any accumulated juices to the pan; reduce heat to low. Transfer the chicken to a warmed platter. Stir mustard, sour cream and tarragon into sauce.
Tarragon Chicken is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Tarragon Chicken is something which I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook tarragon chicken using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Tarragon Chicken:
- Make ready 8 chicken thighs
- Get 1 1/2 cup white wine
- Prepare 1 1/2 tbsp dried tarragon
- Prepare 2 tsp onion powder
- Prepare 2 tsp garlic powder
- Take 3/4 tsp ground white pepper
- Take 1 pinch salt
- Take 1 olive oil; as needed
For the rice, in saucepot over medium heat, melt butter, brown the pasta and pine nuts, add rice and stir a minute more. Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Chicken, fresh tarragon, cream and white wine are no strangers to a French kitchen - and they all come together wonderfully in this classic French-bistro fare.
Instructions to make Tarragon Chicken:
- Marinate chicken in half the wine for 4-48 hours. Pat dry. Toss with enough oil to cover. Season with dried spices.
- Place in a casserole dish. Pour wine around chicken. Wine should not reach beyond half the height of the chicken thighs. Cover.
- Bake at 300° for approximately 45-50 minutes. Uncover and continue cooking until thermometer reaches 165°, approximately 10-15 minutes more.
- Variations; Vinegar, lemon, parsley, dijon, shallots, herbes de provence, lavender, thyme, basil, garlic bulbs, paprika, peppercorn melange
This creamy French Chicken Tarragon, known as "Poulet à l'Estragon", is a simple one-pan recipe that's both comforting and fresh tasting. Chicken thighs are first browned and braised in white wine for tenderness. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche. Most people know it only in its dried form. Instead of tarragon in the sauce I added Herbes de Provence, stirred then added back the chicken.
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