Chicken Tarragon
Chicken Tarragon

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken tarragon. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Easy & Delicious Dishes With Best Rating. Learn The Best Collection of Recipes & Dishes From Our Professional Chefs. In a large skillet, heat butter and oil over medium heat.

Chicken Tarragon is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Chicken Tarragon is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have chicken tarragon using 13 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Chicken Tarragon:
  1. Get 500 g chicken mini fillets
  2. Prepare 1 onion
  3. Prepare 4 garlic cloves
  4. Prepare 300 g new or baby potatoes
  5. Prepare 300 g chantenay carrots
  6. Make ready 300 g asparagus
  7. Make ready 100 ml white wine
  8. Take 15 g fresh tarragon or 3 tsp of dried tarragon
  9. Prepare 3 tbsp double cream or soya cream
  10. Make ready 1 knob butter or oil based lactose free spread
  11. Take 1 vegetable stock cube
  12. Get 1 tbsp olive oil
  13. Take Salt and pepper

In a small bowl, combine broth, tarragon, salt and pepper; pour over chicken. Transfer chicken and vegetables to a serving platter; keep warm. 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. This creamy French Chicken Tarragon, known as "Poulet à l'Estragon", is a simple one-pan recipe that's both comforting and fresh tasting.

Instructions to make Chicken Tarragon:
  1. Dice onions and garlic.
  2. Wash and slice potatoes roughly 1cm thick.
  3. Scrub carrots. Chop top end off and slice in half.
  4. Trim ends off asparagus, then cut in half.
  5. Season the chicken.
  6. Add olive oil and melt butter in a large pan.
  7. Add onions, garlic and chicken.
  8. Wait till chicken is cooked. In the meantime make up 500ml of stock.
  9. When the chicken is cooked, add the wine. Let it bubble for a few seconds.
  10. Then add the stock, carrots, potatos and 3 tarragon sprigs.
  11. Cover and leave for about 15 minutes.
  12. When the potatos are mostly cooked. Add the asparagus and cook for a further 5 minutes.
  13. When the asparagus is nearly tender add the cream, additional seasoning and chopped tarragon to taste.
  14. When all the vegetables are cooked. Turn off the heat.
  15. Serve.

Chicken thighs are first browned and braised in white wine for tenderness. Remove the cover, increase the heat slightly, and add the white wine, tarragon, and parsley, scraping up any bits that have stuck to the bottom of the pan. Serve with tiny new potatoes or James Beard's Brussels sprouts with bacon. 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.

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