Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, tarragon chicken. It is one of my favorites food recipes. This time, 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.
Tarragon Chicken is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Tarragon Chicken is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook tarragon chicken using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Tarragon Chicken:
- Make ready 8 chicken thighs
- Get 1 1/2 cup white wine
- Take 1 1/2 tbsp dried tarragon
- Prepare 2 tsp onion powder
- Take 2 tsp garlic powder
- Take 3/4 tsp ground white pepper
- Take 1 pinch salt
- Take 1 olive oil; as needed
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.
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
Chicken thighs are first browned and braised in white wine for tenderness. 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. Stir cream into the pan, scraping up brown bits. Return chicken to skillet to coat with sauce.
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