Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, tarragon chicken. It is one of my favorites food recipes. For mine, I will make it a bit tasty. 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. Season to taste with salt and pepper and spoon over the chicken.
Tarragon Chicken is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Tarragon Chicken is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have tarragon chicken using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Tarragon Chicken:
- Prepare 8 chicken thighs
- Take 1 1/2 cup white wine
- Get 1 1/2 tbsp dried tarragon
- Get 2 tsp onion powder
- Prepare 2 tsp garlic powder
- Make ready 3/4 tsp ground white pepper
- Prepare 1 pinch salt
- Take 1 olive oil; as needed
Most people know it only in its dried form. 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. Start by browning the chicken breasts in a large skillet or saucepan.
Steps 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
Serve with tiny new potatoes or James Beard's Brussels sprouts with bacon. Start by browning the chicken breasts in a large skillet or saucepan. Remove the chicken to a plate. 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.
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