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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.
Write a review
Save Recipe
Print
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/

 

 

Posted on

Chicken with Tomato Vinaigrette

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Chicken with Tomato vinaigrette

 

Chicken with Tomato Vinaigrette

For a change of pace try this recipe for a delicious tangy chicken.

For the chicken with tomato vinaigrette you can use either a whole chicken cut into pieces or chicken breasts bone in or out (if you do use boned chicken breast you’ll have to adjust the cooking time).

Ingredients

  1. Whole Chicken cut into pieces lightly salt and peppered
  2. 4 tbs butter
  3. 2 or 3 tbs olive oil or any cooking oil
  4. 8 peeled whole cloves of garlic
  5. 1 cup cider vinegar
  6. 1 cup chicken stock
  7. 2 tbs tomato paste
  8. 1-14 oz can diced tomatoes plain
  9. 1 bay leaf
  10. sprig of thyme or 1/2 tsp dried thyme
  11. 1/2 cup chopped parsley

Recipe Directions

Lightly salt and pepper the chicken and add 2 tbs of the butter and the olive oil to a saute pan large enough to accommodate all the pieces and lightly brown the chicken on both sides. When brown set aside and keep warm.

Lower heat to medium and add the garlic to the pan and cook lightly about 5 minutes.  Deglaze the pan with the cider vinegar and let it reduce by half.  Put chicken back into pan and add the chicken stock, tomato paste, the can of tomatoes with juice, bay leaf and thyme.  Set to a simmer and cook uncovered until chicken is done probably about 20- 30 minutes {if using boned breasts cooking time will be much less}.

When chicken is done remove to a plate and keep warm, turn heat up on pan and reduce the sauce by about a 1/3.  Once reduced, strain the liquid pressing to get all the flavor out of the mixture add the remaining butter and whisk in to give the sauce a gloss.  Pour sauce over chicken and sprinkle some parley over all, taking left over sauce to a gravy boat to place on the table.

Here something to make cooking a little easier!
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
OXO Good Grips Nylon Balloon Whisk

 

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 .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 copyright © rantsravesandrecipes 2013 all rights reserved

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Well he was on the right track, but I’m not a “sour pup”,skip the sauce and just bring on the chicken.  3 paws for the effort 

 

Capture 3a

 

 

 

 

 

Chicken with Tomato Vinaigrette
A great main course
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. Whole Chicken cut into pieces lightly salt and peppered
  2. 4 tbs butter
  3. 2 or 3 tbs olive oil or any cooking oil
  4. 8 peeled whole cloves of garlic
  5. 1 cup cider vinegar
  6. 1 cup chicken stock
  7. 2 tbs tomato paste
  8. 1-14 oz can diced tomatoes plain
  9. 1 bay leaf
  10. sprig of thyme or 1/2 tsp dried thyme
  11. 1/2 cup chopped parsley
Instructions
  1. Lightly salt and pepper the chicken and add 2 tbs of the butter and the olive oil to a saute pan large enough to accommodate all the pieces and lightly brown the chicken on both sides. When brown set aside and keep warm.
  2. Lower heat to medium and add the garlic to the pan and cook lightly about 5 minutes. Deglaze the pan with the cider vinegar and let it reduce by half. Put chicken back into pan and add the chicken stock, tomato paste, the can of tomatoes with juice, bay leaf and thyme. Set to a simmer and cook uncovered until chicken is done probably about 20- 30 minutes {if using boned breasts cooking time will be much less}.
  3. When chicken is done remove to a plate and keep warm, turn heat up on pan and reduce by about a 1/3. Once reduced, strain the liquid pressing to get all the flavor out of the mixture add the remaining butter and whisk in to give the sauce a gloss. Pour sauce over chicken and sprinkle some parley over all, taking left over sauce to a gravy boat to place on the table.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/