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Chicken with Tarragon Sauce

Chicken with Tarragon Sauce
Chicken with Tarragon Sauce

 

 

 

 

 

 

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

  1. 2-4 Chicken pieces bone-in, thighs and breasts
  2. 2-4 tbs butter
  3. 2-4 tbs cooking oil
  4. ¾ cup chicken stock
  5. 1 large shallot diced
  6. ¾ cup white wine
  7. 1 cup sour cream
  8. 1½ tsp dried tarragon leaves
  9. salt & pepper to taste
  10. 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.

 

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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

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Chicken with Tarragon Sauce
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
  1. Chicken pieces bone-in, thighs and breasts
  2. 2-4 tbs butter
  3. 2-4 tbs cooking oil
  4. ¾ cup chicken stock
  5. 1 large shallot diced
  6. ¾ cup white wine
  7. 1 cup sour cream
  8. 1½ tsp dried tarragon leaves
  9. salt & pepper to taste
  10. 1 tbs lemon juice (optional)
Instructions
  1. In a cast iron dutch oven with lid place the butter and oil and bring up to high heat.
  2. 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.
  3. When the chicken is cooked remove from the pot and place on a platter in a warm oven to hold until sauce is done.
  4. 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.
  5. 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/

 

 

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Macaroni Salad with Cheddar Cheese

Macaroni Salad with Cheddar Cheese and Green Bell Pepper
Macaroni Salad with Cheddar Cheese and Green Bell Pepper

 

 

 

 

 

 

Macaroni Salad

What can be more American than macaroni and cheese, I thought?  So it was a simple stretch to make a great picnic side dish Macaroni salad with cheddar cheese and diced bell pepper.  Simple easy to make and will feed lots and lots of hungry BBQer’s.

Ingredients for Macaroni Salad:

  1. 1 lb. elbow macaroni cooked and cooled
  2. 4 cups sour cream
  3. 2 cup mayonnaise
  4. 3 tbs red wine vinegar
  5. ½ cup shredded cheddar cheese
  6. 1 bell pepper finely diced
  7. salt & pepper to taste

Directions for Macaroni Salad:

Cook the macaroni and drain and let cool slightly.

In a large mixing bowl add the sour cream, mayonnaise, vinegar, cheese,bell pepper & salt & pepper.  Add the slightly warm  macaroni and mix completely.  Taste and adjust seasoning if necessary. If making far in advance you may have to add a little bit of whole milk to keep it moist, as the sauce will be absorbed by the macaroni.  Add the milk a little at a time until the macaroni is moist but not really wet as too much milk will dilute the sauce too much.

 

Here are a few items to help make this recipe:
OXO Good Grips 3-Piece Stainless-Steel Mixing Bowl Set

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

macaroni salad with cheddar cheese
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Ingredients
  1. 1 lb. elbow macaroni cooked and cooled
  2. 4 cups sour cream
  3. 2 cup mayonnaise
  4. 3 tbs red wine vinegar
  5. ½ cup shredded cheddar cheese
  6. 1 bell pepper finely diced
  7. salt & pepper to taste
Instructions
  1. Cook the macaroni and drain and let cool slightly.
  2. In a large mixing bowl add the sour cream, mayonnaise, vinegar, cheese,bell pepper & salt & pepper. Add the slightly warm macaroni and mix completely. Taste and adjust seasoning if necessary.
Notes
  1. Best to mix while macaroni slightly warm as it will absorb the flavors better. baut if making far in advance you will need to add more sauce before serving.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

 

 

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Warm Potato Salad

warm potato salad
warm potato salad

 

 

 

 

 

Warm Potato Salad

Another great summertime side, warm potato salad.  A great side dish at any time, for that matter.

Ingredients for Warm Potato Salad

  1. 2 -3 pounds waxy potatoes ( small red skin work well)
  2. 3 slices of bacon (diced)
  3. 1 onion diced
  4. ¼ cup white wine
  5. ¼ cup chicken stock
  6. 1 tbs Dijon mustard
  7. 3 – 4 tbs vegetable oil
  8. 2 tbs red wine vinegar
  9. salt & pepper
  10. chopped parsley for topping

Directions for Warm Potato Salad

Boil the potatoes until a fork pierced into them goes in easily.  Drain and place back in pot on stove for a few moments to dry the potatoes.  Slice thinly.

In a measuring cup or small bowl place the white wine, chicken stock,mustard,vegetable oil, and vinegar, salt & pepper and stir to mix.

In a large sauté pan ( I like to use a flat bottomed 12″ wok pan with handle) place the bacon and on medium high heat cook until most of the fat is rendered.  Once there is sufficient fat in the pan add the onion and cook until softened.  Turn heat down to medium low and add the stock mixture and stir to combine.  Once combined add in the potatoes and stir gently.  Place in serving bowl sprinkle a little parsley on top and serve warm.

 

Here are a few items to help make this warm potato salad recipe:
Calphalon Contemporary Nonstick 12-Inch Flat-Bottom Wok
Cook N Home 16-Piece Kitchen Tool in white Ceramic Tub

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Warm Potato Salad
A tasty and tangy side dish for any picnic or BBQ
Write a review
Save Recipe
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Ingredients
  1. 2 -3 pounds waxy potatoes ( small red skin work well)
  2. 3 slices of bacon (diced)
  3. 1 onion diced
  4. ¼ cup white wine
  5. ¼ cup chicken stock
  6. 1 tbs Dijon mustard
  7. 3 - 4 tbs vegetable oil
  8. 2 tbs red wine vinegar
  9. salt & pepper
  10. chopped parsley for topping
Instructions
  1. Boil the potatoes until a fork pierced into them goes in easily. Drain and place back in pot on stove for a few moments to dry the potatoes. Slice thinly.
  2. In a measuring cup or small bowl place the white wine, chicken stock,mustard,vegetable oil, and vinegar, salt & pepper and stir to mix.
  3. In a large saute pan place the bacon and on medium high heat cook until most of the fat is rendered. Once there is sufficient fat in the pan add the onion and cook until softened. Turn heat down to medium low and add the stock mixture and stir to combine. Once combined add in the potatoes and stir gently. Place in serving bowl sprinkle a little parsley on top and serve warm.
Notes
  1. can be served cool or microwaved to reheat later just add a little chicken stock to moisten.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/