Best 7 Creamy Tarragon Chicken With Celeriac Mash Recipes

CREAMY TARRAGON CHICKEN WITH CELERIAC MASH

Steps:

• Method for chicken.
• Heat a small amount of oil in a large fry pan add onion, garlic and celery cook until soft. Add water, wine, stock powder and lemon juice stir until heated. Mix a little water with the cornflour and add stir until mixture thickens.
• I add the cornflour at this point, before the cream, so the cream does not curdle from all the acidity of the lemon juice and wine. So the mixture will be quite thick, this is fine as it balances out when the cream is added.
• Add both creams and Dijon stir to combine. Boil or microwave chopped carrot until tender. Add spinach to cream mixture and stir until soft, add the carrots and the tarragon and stir until heated through. Serve immediately.
• For the chicken breasts heat an oiled pan add chicken and cook until browned on both sides and cooked through. This can be cooking while your making the Tarragon sauce so everything is ready to go at the same time.
• For the Celeriac Mash.
• Peel (making sure all tough brown grainy outer skin has been removed) and chop celeriac into cubes place in a saucepan covered with water, add some lemon juice to the water this helps to stop the browning of the vegetable. Cook until tender and drain.
• Place celeriac in a large bowl add butter, chicken stock and cream blend until smooth with no lumps. (you can do this in a blender if preferred, I have a handheld bar mix) Add Parmesan in 2 lots blending as you add. If the cheese doesn't melt all the way through you can finish off in the microwave. Cream can be adjusted if the mixture seems a little thick just add a touch more cream. The end result should have a smooth creamy consistency that similar to creamy mash potato.
• To serve place a few spoonfuls of the creamy vegetable, tarragon mixture onto a plate, place chicken on top, pour a little more sauce over the top and sprinkle with Parmesan cheese. Place mash to the side, I like to pipe my mash out of a bag with a nice piping head in three small mounds,not necessary it just looks nicer.
• For a photo visit http://the-best-recipes.blogspot.com/.

CREAMY TARRAGON CHICKEN

Steps:

• In a small bowl, mix together the 2 tablespooons Dijon mustard and 1/2 tablespoon tarragon leaves. Rub the mixture over the chicken breasts. Place chicken breasts in a covered dish (or in a plastic zip-lock bag) and keep chilled in the refrigerator for at least 3 hours.
• Heat the olive oil in a skillet over medium heat.
• Meanwhile, add the flour to a shallow dish; season with salt and pepper, to taste. Dredge the chicken in the seasoned flour. Brown the chicken on both sides in the heated skillet. Cover, and continue cooking the chicken for about 15 minutes, turn and cook other side about 10 minutes or until chicken is thoroughly cooked and juices run clear. Transfer chicken to a platter, and keep warm.
• In the same skillet, sauté the minced shallots (or red onion), garlic, and mushroom slices for about 3 or 4 minutes or until onions are soft.
• Deglaze the pan by adding the wine, cream, mustard and tarragon to the onion/garlic mixture. Stir frequently, scraping the pan to loosen bits of chicken that might remain, and cook for 5 minutes or until the sauce begins to thicken. Return chicken to skillet just long enough (about a minute or so) to coat with the cream sauce.
• Place chicken breasts on individual plates, and drizzle remaining sauce over the chicken.

CREAMY FRENCH CHICKEN TARRAGON

Steps:

• Make sure you read the cooking notes before you start.
• Step 1 - Two hours prior to cooking, rinse the chicken thighs under cold water and pat-dry thoroughly with paper towel. Season each piece with salt and pepper on both sides. Set aside, at room temperature.
• Pre-heat your oven to 375F (190C) with a rack in the middle.
• Step 2 - Heat up a large oven-safe frying pan (or skillet) over medium heat with the butter. When the butter is sizzling, place the chicken thighs in, skin-side down. Cook for about 10 minutes, without touching, until the chicken skin is golden brown and the chicken is ¾ done; just firm. Flip the chicken thighs and cook for 10 more minutes. Transfer the chicken to a plate and cover with foil. Keep the pan hot and do not rinse it (keep the chicken drippings in).
• Step 3 - Add the onion and garlic to the pan. Cook for about 10 minutes, stirring occasionally, until the onion is lightly caramelized. Nestle the chicken thighs back into the pan, on top of the onion. Sprinkle with the chopped tarragon. Pour the chicken stock and white wine into the pan. Bring to a simmer and transfer the pan into the oven for 30 minutes (covered).
• Step 4 - Take the pan out of the oven, back onto the stove top at medium heat. Transfer the chicken to a plate and cover with foil again. Stir the cream into the pan. Bring to a simmer and keep stirring until the sauce thickens (this could take 7-8 minutes). Place the chicken thighs back into the pan and cook for 5 more minutes.
• For serving, sprinkle chicken pieces with fresh tarragon leaves.

CHICKEN BREASTS IN TARRAGON CREAM

Steps:

• 1. Browning the chicken. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 1 minute on each side just until hey begin to brown slightly. Transfer the still-raw chicken to a plate.
• 2. Poaching in cream. Reduce the heat under the skillet to low. Add the shallot and cook, stirring constantly, until softened but not browned, less than 1 minute. Add the vermouth and cook for 30 seconds, then add the cream and half the tarragon. Return the chicken breasts to the pan and adjust the heat so that the cream gently simmers. Cover and cook until the chicken is firm and just cooked through, 4 to 6 minutes. To check for doneness, cut into the thickest part of a breast with a paring knife ¿ there should be no sign of pink or translucence.
• 3. Finishing. Transfer the chicken breasts to a warmed serving platter or individual dinner plates. The sauce should be thick enough to lightly coat a spoon. If it is too thin, continue to simmer it for about 1 minute and it will thicken. Stir in the remaining tarragon and the lemon juice, then taste and season with additional salt and pepper if needed. Pour the sauce over the chicken and serve right away with buttered egg noodles.

DIJON-TARRAGON CREAM CHICKEN

Steps:

• Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
• Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

CREAMY TARRAGON CHICKEN

Steps:

• In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low until chicken juices run clear, 6-7 hours. , Stir vegetables and cream into the slow cooker. Cover and cook until vegetables are heated through, about 15 minutes longer. Meanwhile, cook orzo according to package directions. Serve with chicken and vegetables.

CREAMY TARRAGON CHICKEN

Steps:

• Pre-heat oven to 350°F.
• Blend the sour cream, sherry, mustard, tarragon, sugar, salt and pepper.
• Place chicken breasts in 13" x 9" baking dish and top with the creamy mixture.
• Bake for 35-45 minutes or until chicken is golden brown.
• Serve with sauce from the baking dish.