Chicken with Tarragon Sauce

Here’s a really delicious way to serve your chicken. This recipe should be enough for 4 persons

Ingredients for Chicken with Tarragon Sauce

2-4 Chicken pieces bone-in, thighs and breasts
2-4 tbs butter
2-4 tbs cooking oil
¾ cup chicken stock
1 large shallot diced
¾ cup white wine
1 cup sour cream
1½ tsp dried tarragon leaves
salt & pepper to taste
1 tbs lemon juice (optional)

Directions for Chicken with Tarragon Sauce

In a cast iron dutch oven with lid place the butter and oil and bring up to high heat.

Take the chicken pieces and salt and pepper all sides. Once oil is hot, brown the chicken in batches. Once all the chicken is browned remove from the pot and drain off most of the fat in the pot. Place all the browned chicken back into the pot and add the chicken stock cover and cook on medium heat for about 30 minutes.

When the chicken is cooked, remove from the pot and place on a platter in a warm oven to hold until sauce is done.

Turn the heat to high and reduce the stock in the pot until it gets thick and syrupy. At that point add the shallot and cook to soften the shallot. Just before the shallot begins to brown add the wine and reduce the stock by about ½. When reduced, turn heat to medium low and add the sour cream and tarragon and stir to combine. Adjust seasoning.

Place the chicken back into the pot and turn to high until the sauce becomes quite thick and coats the chicken. Serve with extra sauce on side.

Here are a few items to help with making this recipe:
Cuisinart CI670-30CR Chef’s Classic Enameled Cast Iron 7-Quart Round Covered Casserole, Cardinal Red

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Chicken with Tarragon Sauce

2013-07-08 22:24:29

Yields 6

A chicken recipe with a very nice sauce.

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Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Prep Time

15 min

Cook Time

45 min

Total Time

1 hr

Ingredients

Chicken pieces bone-in, thighs and breasts
2-4 tbs butter
2-4 tbs cooking oil
¾ cup chicken stock
1 large shallot diced
¾ cup white wine
1 cup sour cream
1½ tsp dried tarragon leaves
salt & pepper to taste
1 tbs lemon juice (optional)

Instructions

In a cast iron dutch oven with lid place the butter and oil and bring up to high heat.
Take the chicken pieces and salt and pepper all sides. Once oil is hot, brown the chicken in batches. Once all the chicken is browned remove from the pot and drain off most of the fat in the pot. Place all the browned chicken back into the pot and add the chicken stock cover and cook on medium heat for about 30 minutes.
When the chicken is cooked remove from the pot and place on a platter in a warm oven to hold until sauce is done.
Turn the heat to high and reduce the stock in the pot until it gets thick and syrupy. At that point add the shallot and cook to soften the shallot. Just before the shallot begins to brown add the wine and reduce the stock by about ½. When reduced, turn heat to medium low and add the sour cream and tarragon and stir to combine. Adjust seasoning.
Place the chicken back into the pot and turn to high until the sauce becomes quite thick and coats the chicken. Serve with extra sauce on side.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

May 20, 2013November 14, 2014

Chicken Piccata

Chicken Piccata one of my favorite to make chicken dishes, it’s so easy and with just a few simple ingredients makes a great dinner.

Ingredients for Chicken Piccata for four

2 Chicken breasts – butterflied and pounded thin cut in halves
2 Tbs butter
2 Tbs olive oil
2 Tbs capers
salt
pepper
½ cup chicken stock
juice of 1 lemon
thin slices of lemon ( appox 2 for each serving).
seasoned flour

Directions for Chicken Piccata

Take each chicken breast and butterfly and cut completely in half and place each piece between 2 pieces of waxed paper or plastic wrap and pound thin.

In a large saute pan place the butter, olive oil, capers and lemon juice and bring up to a medium high heat.

Dredge the chicken breast through the seasoned flour and add to the saute pan. Do not crowd the chicken cook in batches place the lemon slices in the pan with the chicken and brown both on all sides Place on a plate in a warm oven to keep hot while cooking the rest of the chicken. Once all the chicken is cooked bring the heat up to high and add the chicken stock and deglaze the pan, and reduce the sauce by about ½ until it thickens, put chicken back in for a few moments to reheat and coat with sauce. Place on a plate, spoon sauce over top of the chicken and top with lemon slices.

here are few items to help make this recipe
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Zwilling J.A. Henckels Twin Four Star II 5-1/2-Inch Stainless-Steel Boning Knife
SCI/Scandicrafts, Inc. Citrus Juicer.

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Chicken Piccata

2013-06-29 01:20:20

Serves 4

A simple chicken recipe with lots of flavor.

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Prep Time

10 min

Cook Time

15 min

Prep Time

10 min

Cook Time

15 min

Ingredients

2 chicken breasts (butterflied,cut in two and pounded thin)
2tbs butter
2 tbs olive oil
2 tbs capers
salt & pepper
1/2 cup chicken stock
juice of 1 lemon
thin slices of lemon ( 2 for each breast)
seasoned flour

Instructions

In a large saute pan place the butter, olive oil, capers and lemon juice and bring up to a medium high heat.
Dredge the chicken breast through the seasoned flour and add to the saute pan. Do not crowd the chicken cook in batches place the lemon slices in the pan with the chicken and brown both on all sides Place on a plate in a warm oven to keep hot while cooking the rest of the chicken. Once all the chicken is cooked bring the heat up to high and add the chicken stock and deglaze the pan, and reduce the sauce by about ½ until it thickens, put chicken back in for a few moments to reheat and coat with sauce. Place on a plate, spoon sauce over top of the chicken and top with lemon slices.

Notes

Season the flour with salt pepper and paprika

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

May 4, 2013November 28, 2013

Turkey Frittata

We had a turkey that we purchased for the holidays and never got around to making so it seemed like a good time to use it up. However with only the two of us that means lots of leftovers.

Turkey frittata is an uncomplicated dish that I use to basically empty the refrigerator of left overs. For this one I start with a 10″ frying pan and 2 or 3 Tbs.of butter. One can of sliced potatoes placed in one layer in the frying pan with salt and pepper and browned on one side then flipped and seasoned. To this I added a ½ of a red onion diced, a tomato diced, a few pickled peppers chopped up, 2 cups diced white turkey meat, four eggs with a little ½ & ½ added well beaten and seasoned and poured over all in the pan and then swirled to get into the nooks and crannies. Cook on stove top for a few minutes and then place into a 375° oven for 10 minutes or until center begins to firm up. Layer thinly sliced cheddar cheese or any cheese you want and turn the oven to broil and finish cooking as cheese melts and eggs become firm. Carefully remove from oven and loosen edges from pan and either slice, or slip a serving dish to present at the table. Serve with Sour cream.