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Tarragon-Roasted Chicken

Tarragon-Roasted Chicken


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Try this recipe for Tarragon-Roasted Chicken from 'Cooking Solo'

Roasting a chicken used to be an intimidating concept to me. It turns out it isn’t difficult at all. Now I think everyone should know how to roast a chicken, if only to enjoy the head start it gives you on nearly a week’s worth of meals: tacos on Tuesday, chicken salad on Wednesday, and a sandwich on Thursday.

What makes this recipe special is the combination of sage, rosemary, lemon, and tarragon stuffed into the bird’s cavity. It smells divine while roasting, and the meat acquires a lush citrus-herb flavor. Roasted Vegetables with Tahini Vinaigrette would be great on the side. You will need a meat thermometer to make sure the chicken is properly cooked. If yours is instant-read rather than traditional, pull the bird out of the oven after 45 minutes and check the temperature in the thickest part of the thigh, avoiding the bone.

Excerpted from COOKING SOLO, © 2016 by Klancy Miller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Ingredients

  • 1 2 1⁄2- to 3-pound) whole chicken (preferably organic and free-range)
  • 2 lemons, halved
  • Salt, to taste
  • 6 sprigs fresh tarragon, coarsely torn
  • 4 fresh sage leaves, coarsely torn
  • 2 or 3 fresh rosemary sprigs
  • 3 Tablespoons extra-virgin olive oil
  • Freshly ground black pepper, to taste

Chicken with Tarragon and Quick-Roasted Garlic

Heat small nonstick skillet over medium heat. Add garlic cover and cook until browned in spots and tender when pierced, turning occasionally, 9 to 10 minutes. Transfer to work surface to cool.

Step 2

Meanwhile, sprinkle chicken with salt and pepper. Melt butter in large nonstick skillet over medium-high heat. Add chicken and cook until browned and cooked through, 3 to 4 minutes per side. Transfer chicken to plate (do not clean skillet).

Step 3

Peel garlic. Add garlic and wine to same skillet cook until reduced by about half, mashing garlic finely with fork, about 1 minute. Add broth and tarragon simmer until liquid is reduced by about half, 1 to 2 minutes. Add cream and simmer to sauce consistency, about 1 minute. Return chicken to skillet with any accumulated juices. Simmer to heat through, turning occasionally, 1 to 2 minutes. Transfer chicken to plate spoon sauce over.


Chicken with Tarragon and Quick-Roasted Garlic

Heat small nonstick skillet over medium heat. Add garlic cover and cook until browned in spots and tender when pierced, turning occasionally, 9 to 10 minutes. Transfer to work surface to cool.

Step 2

Meanwhile, sprinkle chicken with salt and pepper. Melt butter in large nonstick skillet over medium-high heat. Add chicken and cook until browned and cooked through, 3 to 4 minutes per side. Transfer chicken to plate (do not clean skillet).

Step 3

Peel garlic. Add garlic and wine to same skillet cook until reduced by about half, mashing garlic finely with fork, about 1 minute. Add broth and tarragon simmer until liquid is reduced by about half, 1 to 2 minutes. Add cream and simmer to sauce consistency, about 1 minute. Return chicken to skillet with any accumulated juices. Simmer to heat through, turning occasionally, 1 to 2 minutes. Transfer chicken to plate spoon sauce over.


Chicken with Tarragon and Quick-Roasted Garlic

Heat small nonstick skillet over medium heat. Add garlic cover and cook until browned in spots and tender when pierced, turning occasionally, 9 to 10 minutes. Transfer to work surface to cool.

Step 2

Meanwhile, sprinkle chicken with salt and pepper. Melt butter in large nonstick skillet over medium-high heat. Add chicken and cook until browned and cooked through, 3 to 4 minutes per side. Transfer chicken to plate (do not clean skillet).

Step 3

Peel garlic. Add garlic and wine to same skillet cook until reduced by about half, mashing garlic finely with fork, about 1 minute. Add broth and tarragon simmer until liquid is reduced by about half, 1 to 2 minutes. Add cream and simmer to sauce consistency, about 1 minute. Return chicken to skillet with any accumulated juices. Simmer to heat through, turning occasionally, 1 to 2 minutes. Transfer chicken to plate spoon sauce over.


Chicken with Tarragon and Quick-Roasted Garlic

Heat small nonstick skillet over medium heat. Add garlic cover and cook until browned in spots and tender when pierced, turning occasionally, 9 to 10 minutes. Transfer to work surface to cool.

Step 2

Meanwhile, sprinkle chicken with salt and pepper. Melt butter in large nonstick skillet over medium-high heat. Add chicken and cook until browned and cooked through, 3 to 4 minutes per side. Transfer chicken to plate (do not clean skillet).

Step 3

Peel garlic. Add garlic and wine to same skillet cook until reduced by about half, mashing garlic finely with fork, about 1 minute. Add broth and tarragon simmer until liquid is reduced by about half, 1 to 2 minutes. Add cream and simmer to sauce consistency, about 1 minute. Return chicken to skillet with any accumulated juices. Simmer to heat through, turning occasionally, 1 to 2 minutes. Transfer chicken to plate spoon sauce over.


Chicken with Tarragon and Quick-Roasted Garlic

Heat small nonstick skillet over medium heat. Add garlic cover and cook until browned in spots and tender when pierced, turning occasionally, 9 to 10 minutes. Transfer to work surface to cool.

Step 2

Meanwhile, sprinkle chicken with salt and pepper. Melt butter in large nonstick skillet over medium-high heat. Add chicken and cook until browned and cooked through, 3 to 4 minutes per side. Transfer chicken to plate (do not clean skillet).

Step 3

Peel garlic. Add garlic and wine to same skillet cook until reduced by about half, mashing garlic finely with fork, about 1 minute. Add broth and tarragon simmer until liquid is reduced by about half, 1 to 2 minutes. Add cream and simmer to sauce consistency, about 1 minute. Return chicken to skillet with any accumulated juices. Simmer to heat through, turning occasionally, 1 to 2 minutes. Transfer chicken to plate spoon sauce over.


Chicken with Tarragon and Quick-Roasted Garlic

Heat small nonstick skillet over medium heat. Add garlic cover and cook until browned in spots and tender when pierced, turning occasionally, 9 to 10 minutes. Transfer to work surface to cool.

Step 2

Meanwhile, sprinkle chicken with salt and pepper. Melt butter in large nonstick skillet over medium-high heat. Add chicken and cook until browned and cooked through, 3 to 4 minutes per side. Transfer chicken to plate (do not clean skillet).

Step 3

Peel garlic. Add garlic and wine to same skillet cook until reduced by about half, mashing garlic finely with fork, about 1 minute. Add broth and tarragon simmer until liquid is reduced by about half, 1 to 2 minutes. Add cream and simmer to sauce consistency, about 1 minute. Return chicken to skillet with any accumulated juices. Simmer to heat through, turning occasionally, 1 to 2 minutes. Transfer chicken to plate spoon sauce over.


Chicken with Tarragon and Quick-Roasted Garlic

Heat small nonstick skillet over medium heat. Add garlic cover and cook until browned in spots and tender when pierced, turning occasionally, 9 to 10 minutes. Transfer to work surface to cool.

Step 2

Meanwhile, sprinkle chicken with salt and pepper. Melt butter in large nonstick skillet over medium-high heat. Add chicken and cook until browned and cooked through, 3 to 4 minutes per side. Transfer chicken to plate (do not clean skillet).

Step 3

Peel garlic. Add garlic and wine to same skillet cook until reduced by about half, mashing garlic finely with fork, about 1 minute. Add broth and tarragon simmer until liquid is reduced by about half, 1 to 2 minutes. Add cream and simmer to sauce consistency, about 1 minute. Return chicken to skillet with any accumulated juices. Simmer to heat through, turning occasionally, 1 to 2 minutes. Transfer chicken to plate spoon sauce over.


Chicken with Tarragon and Quick-Roasted Garlic

Heat small nonstick skillet over medium heat. Add garlic cover and cook until browned in spots and tender when pierced, turning occasionally, 9 to 10 minutes. Transfer to work surface to cool.

Step 2

Meanwhile, sprinkle chicken with salt and pepper. Melt butter in large nonstick skillet over medium-high heat. Add chicken and cook until browned and cooked through, 3 to 4 minutes per side. Transfer chicken to plate (do not clean skillet).

Step 3

Peel garlic. Add garlic and wine to same skillet cook until reduced by about half, mashing garlic finely with fork, about 1 minute. Add broth and tarragon simmer until liquid is reduced by about half, 1 to 2 minutes. Add cream and simmer to sauce consistency, about 1 minute. Return chicken to skillet with any accumulated juices. Simmer to heat through, turning occasionally, 1 to 2 minutes. Transfer chicken to plate spoon sauce over.


Chicken with Tarragon and Quick-Roasted Garlic

Heat small nonstick skillet over medium heat. Add garlic cover and cook until browned in spots and tender when pierced, turning occasionally, 9 to 10 minutes. Transfer to work surface to cool.

Step 2

Meanwhile, sprinkle chicken with salt and pepper. Melt butter in large nonstick skillet over medium-high heat. Add chicken and cook until browned and cooked through, 3 to 4 minutes per side. Transfer chicken to plate (do not clean skillet).

Step 3

Peel garlic. Add garlic and wine to same skillet cook until reduced by about half, mashing garlic finely with fork, about 1 minute. Add broth and tarragon simmer until liquid is reduced by about half, 1 to 2 minutes. Add cream and simmer to sauce consistency, about 1 minute. Return chicken to skillet with any accumulated juices. Simmer to heat through, turning occasionally, 1 to 2 minutes. Transfer chicken to plate spoon sauce over.


Chicken with Tarragon and Quick-Roasted Garlic

Heat small nonstick skillet over medium heat. Add garlic cover and cook until browned in spots and tender when pierced, turning occasionally, 9 to 10 minutes. Transfer to work surface to cool.

Step 2

Meanwhile, sprinkle chicken with salt and pepper. Melt butter in large nonstick skillet over medium-high heat. Add chicken and cook until browned and cooked through, 3 to 4 minutes per side. Transfer chicken to plate (do not clean skillet).

Step 3

Peel garlic. Add garlic and wine to same skillet cook until reduced by about half, mashing garlic finely with fork, about 1 minute. Add broth and tarragon simmer until liquid is reduced by about half, 1 to 2 minutes. Add cream and simmer to sauce consistency, about 1 minute. Return chicken to skillet with any accumulated juices. Simmer to heat through, turning occasionally, 1 to 2 minutes. Transfer chicken to plate spoon sauce over.