Best Chicken French Recipes

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FRENCH CHICKEN TARRAGON



French Chicken Tarragon image

Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.

Provided by David Tanis

Categories     Dinner     Chicken     Tarragon     Lemon     Shallot     Braise     Wheat/Gluten-Free

Yield 6 servings

Number Of Ingredients 10

6 large chicken thighs (about 3 pounds)
Salt and pepper
2 tablespoons unsalted butter
2 shallots, finely diced
2 garlic cloves, grated or minced
2 teaspoons chopped tarragon, plus whole leaves for garnish
1 cup Blond Chicken Broth
1/2 cup dry white wine
1/2 cup crème fraîche
1/2 teaspoon grated lemon zest

Steps:

  • Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
  • Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
  • Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
  • Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
  • Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.

CRUNCHY FRENCH ONION CHICKEN



Crunchy French Onion Chicken image

Awesome crunchy baked chicken that goes good with any side dish. Quick and easy, too!

Provided by Janine S.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 3

1 ⅓ cups French-fried onions, crushed
1 egg, beaten
1 pound skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spread crushed onions in a shallow bowl. Pour beaten egg into a separate shallow bowl.
  • Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken to a baking sheet.
  • Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 622.8 calories, Carbohydrate 32.1 g, Cholesterol 112.4 mg, Fat 40 g, Protein 27.8 g, SaturatedFat 11.4 g, Sodium 731.3 mg, Sugar 0.1 g

CHICKEN FRENCH CRêPES



Chicken French Crêpes image

Special treat for a special brunch or lunch.This is one of our family favourites. These are also great with a seafood filling. I you want to omit the mushrooms, replace wirh 1/2 cup frozen green peas.

Provided by Sageca

Categories     Poultry

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup flour
1 pinch salt
2 eggs
2 cups milk
1 tablespoon oil
1 tablespoon butter
1 small onion, finely diced
1 cup mushroom, sliced
2 tablespoons flour
2 1/2 cups milk
2 cups chopped cooked chicken
1/2 cup grated swiss cheese
1/2 cup cream
2 tablespoons chopped parsley
salt and black pepper

Steps:

  • Crêpes:.
  • Mix together the flour and salt in a large bowl.
  • Add the combined eggs and milk; gradually mixing into the flour with a whisk.
  • Continue to whisk until a smooth batter forms.
  • The recipe is best if you can leave the mixture to rest for 30 minutes before cooking.
  • Heat your pan to medium high. Add oil to your pan and wipe with on a scrunched up piece of paper towel. Set aside to use between each crepes.
  • Pour a small ladleful of batter (1/4 cup) into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute or two on each side or until lightly browned.
  • Use a knife & spatula to flip crêpes. Stack on a plate until ready to use;put a piece of wax paper in between each.(Can be frozen at this stage, wrapped tightly for up to 3 months.
  • Filling:.
  • Heat butter in small frying pan. Add onions and cook until just tender and translucent. Add mushrooms and cook until liquid has evaporated.
  • Stir in flour and cook, stirring one minute. Gradually add milk, stirring continuously; bring to a boil.
  • Remove from heat and set aside 1 cup of sauce for later.
  • Stir in chicken, half of the cheese, parsley and salt and pepper to taste. Cool 5 minutes before filling crepes with mixture.
  • To finish the stuffed crepes, lay a crêpe out on counter top. Place a couple of tablespoons of filling mixture along the centre and roll up to enclose.
  • Place in a sprayed baking dish, combine remaining cheese, 1 cup of sauce with cream and and spoon on the crepes before baking.
  • Bake in moderate 350* oven, about 30 minutes or until cheese is golden and bubbling.

Nutrition Facts : Calories 441.2, Fat 24.5, SaturatedFat 12.5, Cholesterol 158.1, Sodium 217.3, Carbohydrate 29.1, Fiber 1, Sugar 1, Protein 25.6

FRENCH ONION-BREADED BAKED CHICKEN



French Onion-Breaded Baked Chicken image

I make a lot of chicken recipes but none have received the praise I've gotten for this!! This is the most moist thing ever!

Provided by Keady Perry

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 5

1 cup bread crumbs
1 (1 ounce) package dry French onion soup mix
⅓ cup mayonnaise
1 tablespoon garlic paste
4 skinless, boneless chicken breasts

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Mix bread crumbs and dry soup mix together in a bowl.
  • Mix mayonnaise and garlic paste together in a separate bowl. Microwave on high to thin out consistency, 20 to 30 seconds.
  • Brush chicken breasts with the mayonnaise mixture. Cover with the crumb mixture. Place on a baking sheet.
  • Bake on the middle rack of the preheated oven until chicken is no longer pink in the center and juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 390.6 calories, Carbohydrate 24.4 g, Cholesterol 71.6 mg, Fat 18.8 g, Fiber 1.6 g, Protein 27.8 g, SaturatedFat 3.3 g, Sodium 1104.4 mg, Sugar 2.2 g

FRENCH CHICKEN IN A POT (AMERICA'S TEST KITCHEN)



French Chicken in a Pot (America's Test Kitchen) image

Roasting a whole chicken in a covered pot is a classic French technique where the meat turns out juicy, intensely flavourful, and especially tender and also creates a rich jus top serve with the chicken. This recipe is from America's Test Kitchen and was published in "Cook's Illustrated Magazine" (Jan. 2008). The cooking times in the recipe are for a 4 1/2- to 5-pound bird. A 3 1/2- to 4 1/2-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours. If you choose not to serve the skin with the chicken, simply remove it before carving. The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup.

Provided by blucoat

Categories     Whole Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (4 1/2-5 lb) whole roasting chickens, giblets removed and discarded, wings tucked under back
2 teaspoons kosher salt (use 1/2 the salt for a kosher chicken) or 1 teaspoon table salt (use 1/2 the salt for a kosher chicken)
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 small onion, chopped medium (about 1/2 cup)
1 small celery rib, chopped medium (about 1/4 cup)
6 medium garlic cloves, peeled and trimmed
1 bay leaf
1 medium fresh rosemary sprig (optional)
1/2-1 teaspoon lemon juice

Steps:

  • Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper.
  • Heat oil in large (5- to 8-quart) Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes.
  • Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
  • Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat.
  • Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.

Nutrition Facts : Calories 1148, Fat 84.4, SaturatedFat 23.6, Cholesterol 372.9, Sodium 1224.3, Carbohydrate 3.4, Fiber 0.5, Sugar 0.9, Protein 88.1

FRENCH-STYLE CHICKEN WITH PEAS & BACON



French-style chicken with peas & bacon image

This creamy one-pot chicken dish is a great-value way of feeding the whole family

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 8

6 rashers smoked streaky bacon, chopped
8 skinless, boneless chicken thighs
2 garlic cloves, thinly sliced
1 bunch spring onions, roughly chopped
300ml hot chicken stock
250g frozen peas
1 Little Gem lettuce, roughly shredded
2 tbsp crème fraîche

Steps:

  • In a large frying pan, dry-fry the bacon over a medium heat for 3 mins until the fat is released and the bacon is golden. Transfer the bacon to a small bowl, leaving the fat in the pan. Add the chicken and brown for 4 mins each side.
  • Push the chicken to one side of the pan and tip in the garlic and spring onions, cooking for about 30 secs, just until the spring onion stalks are bright green. Pour in the chicken stock, return the bacon to the pan, cover and simmer for 15 mins.
  • Increase heat under the pan. Tip the peas and lettuce into the sauce and cook for 4 mins, covered, until the peas are tender and the lettuce has just wilted. Check chicken is cooked through. Stir in the crème fraîche just before serving.

Nutrition Facts : Calories 379 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 51 grams protein, Sodium 1.6 milligram of sodium

FRENCH'S CRUNCHY ONION CHICKEN



French's Crunchy Onion Chicken image

I found this recipe in a Woman's World magazine. It only contains a few ingredients which is always a plus. I haven't tried it yet but it seems like it'll be a tasty and quick meal.

Provided by StephanieNS

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

2 cups french's original or cheddar French-fried onions
2 tablespoons flour
4 boneless skinless chicken breasts
1 egg, beaten

Steps:

  • Crunch French Fried Onions with flour in a plastic bag.
  • Dip chicken into the egg and then coat in onion crumbs.
  • Bake at 400 degrees Fahrenheit for 20 minutes until chicken is no longer pink.

SUNNY'S EASY SMOTHERED FRENCH ONION CHICKEN THIGHS



Sunny's Easy Smothered French Onion Chicken Thighs image

Provided by Sunny Anderson

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 21

1 cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon hot Hungarian paprika
Kosher salt and freshly ground black pepper
8 boneless, skinless chicken thighs
4 tablespoons olive oil
3 tablespoons salted butter
3 tablespoons all-purpose flour
2 Vidalia onions, halved and thinly sliced
1 tablespoon Dijon
1 tablespoon chopped fresh thyme
1 teaspoon hot Hungarian paprika
2 cloves garlic, minced or grated on a rasp 3 cups beef stock
Kosher salt and freshly ground black pepper
Serving suggestions: cooked white rice or Sunny's Garlic Red Bliss Mash, recipe follows
3 pounds red bliss potatoes
4 cloves garlic
Kosher salt and freshly ground black pepper
3 tablespoons butter, at room temperature
1/2 to 1 cup heavy cream, at room temperature

Steps:

  • For the chicken: Add the flour, garlic powder, onion powder, paprika, a nice pinch of salt and a few grinds of pepper to a medium bowl. Stir to distribute. Add the chicken thighs and toss to coat. Let sit in the bowl.
  • For the gravy: Add the butter and flour to a saucepan over medium-low heat. Stir together with a wooden spoon and cook, stirring, until a deep brown color but not burning, about 6 minutes. Add the onions, Dijon, thyme, paprika and garlic and stir to coat. Slowly add the stock and stir. Raise the heat to a simmer and cook until thickened like gravy. Season with salt and pepper. Keep warm.
  • Add the oil to a large pan over medium-high heat. When it begins to swirl, shake the excess flour off the chicken and add to the pan. Sear on both sides, 6 to 8 minutes per side, then place in the gravy and simmer, covered, to complete cooking, 15 to 20 minutes. Serve over rice or mashed potatoes.
  • Cover potatoes and garlic with water by 1 inch in a large pot. Bring to a boil, add salt and simmer until tender, about 15 minutes. Drain well.
  • Put the potatoes and garlic back in the pot and cook over low heat to evaporate the rest of the water. Mash in the butter with a potato masher. Add the heavy cream in stages until the desired consistency is reached. Season with salt and pepper.

COUNTRY FRENCH CHICKEN



Country French Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 44m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
Coarse salt and pepper
2 pounds boneless skinless chicken breast, thighs, or combination of both, cut into chunks
2 tablespoons butter
2 shallots, chopped
3 small carrots, peeled and thinly sliced
10 creminis, finely chopped
4 sprigs fresh tarragon, leaves removed and chopped to about 2 tablespoons
A handful flat-leaf parsley leaves, chopped
1 cup dry red wine
1 (32-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
Herb and Butter Noodles, recipe follows, as an accompaniment
Sugar snap peas, recipe follows, as an accompaniment
1/2 pound extra-wide egg noodles,cooked until just tender, about 6 minutes
2 tablespoons butter, cut into small bits
2 sprigs fresh tarragon, leaves removed and chopped to about 1 tablespoon
A handful flat-leaf parsley leaves, chopped to about 2 tablespoons
Salt and freshly ground black pepper
1 1/2 pounds snap peas, rinsed and drained
2 teaspoons butter
1 teaspoon sugar
1/2 teaspoon (a couple of pinches) salt

Steps:

  • In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
  • Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
  • Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.
  • Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.
  • Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.

CHICKEN FRENCH - ROCHESTER, NY STYLE



Chicken French - Rochester, NY Style image

I've been making this recipe for years, and it is one of my family's most requested meals. Serve with brown and wild rice or rice pilaf along with Italian-cut green beans. Enjoy!

Provided by rocgrandma

Categories     World Cuisine Recipes     European     French

Time 30m

Yield 4

Number Of Ingredients 12

¼ cup all-purpose flour, or as needed
salt and black pepper to taste
2 eggs, beaten
1 tablespoon white sugar
1 tablespoon grated Parmesan cheese
2 tablespoons olive oil
4 skinless, boneless chicken breast halves
¼ cup butter
2 teaspoons minced garlic
¼ cup dry sherry
¼ cup lemon juice
2 teaspoons low-sodium chicken base

Steps:

  • Mix together the flour, salt, and pepper in a shallow bowl. In another bowl, whisk beaten eggs, sugar, and Parmesan cheese until the mixture is thoroughly blended and the sugar has dissolved.
  • Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip the chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry the chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside.
  • In the same skillet over medium-low heat, melt the butter, and stir in garlic, sherry, lemon juice, and chicken base. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir. Return the chicken breasts to the sauce, and gently simmer until no longer pink in the center, about 15 minutes.
  • To serve, place a chicken breast on a plate, and top with sauce.

Nutrition Facts : Calories 404.9 calories, Carbohydrate 15 g, Cholesterol 194.4 mg, Fat 22.8 g, Fiber 0.3 g, Protein 32.7 g, SaturatedFat 9.7 g, Sodium 415.8 mg, Sugar 4.1 g

CHEF JOHN'S CHICKEN FRENCH



Chef John's Chicken French image

Chicken French has everything I love in a recipe. It's delicious and easy, frugal, yet fancy, and everyone loves it. Better yet, it has a vague, confusing history and completely preposterous name. This not-French recipe hails from the Rochester area of New York State, where it's a staple on virtually every Italian-American restaurant menu.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 25m

Yield 4

Number Of Ingredients 15

4 eggs
2 tablespoons milk
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon ground black pepper
1 pinch cayenne pepper
1 ½ pounds skinless, boneless chicken breast cutlets, pounded flat
2 tablespoons olive oil
1 tablespoon butter
1 cup vegetable broth
½ cup dry sherry
2 lemons, juiced
¼ cup cold butter, cut into chunks
1 tablespoon chopped fresh flat-leaf parsley
salt and ground black pepper to taste

Steps:

  • Beat eggs and milk together in a shallow bowl. Whisk flour, salt, black pepper, and cayenne pepper together in another shallow bowl.
  • Gently press chicken into flour mixture to coat; shake off excess flour. Dip into egg mixture and coat completely.
  • Heat olive oil and 1 tablespoon butter together in a large skillet over medium heat. Cook chicken in hot oil until lightly browned, 2 to 3 minutes per side. Transfer chicken to a plate.
  • Cook and stir vegetable broth, sherry, and lemon juice in the same skillet; bring to a boil and cook until sauce is reduced by half. Remove from heat and add cold butter chunks; stir until butter is melted and sauce is shiny and thickened, 1 to 2 minutes. Stir parsley into sauce and season with salt and pepper.
  • Return chicken to the skillet over medium heat, spoon sauce over the top, and cook until chicken is heated through and no longer pink in the center, 1 to 3 minutes more.

Nutrition Facts : Calories 626.8 calories, Carbohydrate 31.5 g, Cholesterol 328.5 mg, Fat 32.1 g, Fiber 1.3 g, Protein 48.4 g, SaturatedFat 13.2 g, Sodium 2305.4 mg, Sugar 1.8 g

BUFFALO STYLE GRILLED FRENCH CUT CHICKEN BREASTS WITH BLUE CHEESE SAUCE AND JICAMA AND WATERMELON SALAD



Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 22

1 stick unsalted butter
2 cloves garlic, chopped
8 teaspoons plus 2 tablespoons ancho chili powder
1/2 cup hot sauce (recommended: Frank's)
2 tablespoons honey
Salt and freshly ground black pepper
4 French-cut chicken breasts
2 tablespoons plus 2 teaspoons ground cumin (8 teaspoons)
Canola oil
1/2 cup heavy cream
1/2 cup creme fraiche
1/4 cup chopped parsley, plus some whole leaves for garnish
1 cup crumbled blue cheese (recommended: Cabrales)
Serving suggestion: Jicama and Watermelon Salad, recipe follows
1/2 cup fresh orange juice, plus 1 teaspoon zest
1/4 cup fresh lime juice, plus 1 teaspoon zest
2 tablespoons honey
1 teaspoon ground black pepper
Kosher salt
1 jicama, cut into matchstick pieces
4 cups watermelon in 2-inch chunks
1/3 cup roughly torn fresh mint leaves

Steps:

  • Preheat the grill to medium; make sure the grill is ready for cooking over indirect heat. Melt butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the 2 tablespoons ancho powder and heat for 10 seconds. Stir in hot sauce and honey and season with salt and pepper. Remove about 1/4 cup for garnish, and keep both portions warm.
  • Season each side of the chicken breasts with 1 teaspoon each ancho powder, and cumin, and the salt and pepper. Drizzle canola oil over the both sides. Grill skin side down over medium heat, uncovered, until the skin is nicely charred.
  • Flip the chicken, moving it to indirect heat, and brush with a good amount of the hot sauce glaze. Cover and cook, brushing occasionally with sauce, until cooked through, about 5 minutes.
  • Whisk together the heavy cream and creme fraiche in a medium bowl. Stir in the parsley and blue cheese and season with salt and pepper. When chicken is done, remove from the grill and spoon blue cheese sauce over each piece. Drizzle the 1/4 cup reserved glaze over and garnish with whole parsley leaves.
  • Serve with Jicama and Watermelon Salad.
  • Whisk together juices, honey, pepper and salt in a large bowl. Add the jicama, watermelon and mint and toss to coat.

FRENCH FRIED ONION CHICKEN



French Fried Onion Chicken image

i came up with this recipe trying to make a flavorful breaded chicken. its fast, easy and sooooo delicious!!

Provided by Bri22

Categories     Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
1 (6 ounce) can French-fried onions
1 1/2 cups breadcrumbs
2 eggs
1/4 cup milk
3/4 cup parmesan cheese
3 -4 tablespoons melted butter or 3 -4 tablespoons margarine

Steps:

  • spray the bottom of a 9 by 13 inch pan.
  • whisk together milk and eggs in a bowl big enough to dip chicken into.
  • dip chicken in eggs, set side by side in baking pan.
  • in a small bowl crush the onions.
  • mix in the bread crumbs and parmesan cheese pour over chicken.
  • Drizzle melted butter or margarine over chicken.
  • bake at 350 degrees until chicken is done about 45 minutes.
  • ****Note**** If CHICKEN IS TOO THICK, I POUND IT AND SOMETIMES CUT IT IN HALF.

LE CREUSET FRENCH-STYLE ROAST CHICKEN WITH TARRAGON CREAM SAUCE



Le Creuset French-Style Roast Chicken With Tarragon Cream Sauce image

French-style whole roast chicken with the most delicious creamy tarragon sauce! This is a wonderful Sunday or company meal served with heaps of fluffy mashed potatoes, a green leafy salad or seasonal vegetables, and some crusty bread. Very easy recipe that can be made either in the oven, -or- in the crock-pot. Adapted from the Le Creuset website.

Provided by BecR2400

Categories     Whole Chicken

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 1/2 lbs roasting chickens
2 -3 teaspoons dried tarragon
salt and pepper
2 cups hot chicken stock
1/2 cup heavy cream
2 -3 teaspoons dried tarragon
2 teaspoons cornstarch
salt and pepper

Steps:

  • Preheat the oven to 350°F.
  • Lightly grease the inside of Le Creuset or crock pot. Wash and dry the chicken and truss into shape. Grease it lightly all over with olive oil and rub a little salt and pepper on the skin. Place the chicken, breast side up, in Le Creuset or crock pot, and sprinkle the tarragon over the breasts and legs.
  • Cover Le Creuset with the lid, place it in the heated oven, and roast for 2 to 2 1/2 hours until the juices run clear, not pink, when the thigh is pierced with a skewer, or an instant-read thermometer reads 180°F (For crock pot, cook covered on HIGH for 6 to 8 hours, less time for a smaller bird).
  • Lift out the chicken onto a warm platter, cover it with aluminum foil and a clean dish towel and leave to rest while making the sauce.
  • SAUCE:.
  • To make the sauce, pour out any excess fat from the pan. Pour the hot stock into Le Creuset and place it over medium heat on the stove top and bring to a boil. Stir to remove any residues from the bottom, which can be incorporated into the sauce. Once the liquid is boiling, stir in the cream blended with the tarragon and cornstarch. Reduce the heat and simmer for 2 to 3 minutes, stirring constantly. (For crock pot, after pouring off any excess fat, place hot stock and the blended cream, tarragon & cornstarch into the crock pot and stir well. Cover and cook on LOW for 30 minutes).
  • Taste and adjust the seasoning of the sauce, if needed, before serving it with the carved chicken, fluffy mashed potatoes and a vegetable side.

FRENCH LAUNDRY'S LEMON BRINED FRIED CHICKEN



French Laundry's Lemon Brined Fried Chicken image

Chef Thomas Keller of Napa Valley's famous French Laundry and Ad Hoc restaurants has just written a cookbook called "Ad Hoc at Home"; this amazing dish is featured. To make this juicy and delectably crisp chicken, chef Keller soaks it in a lemony brine, then coats and fries it. The chicken, which is served every other Monday at Ad Hoc, is one of the most popular dishes at the restaurant.

Provided by Raquel Grinnell

Categories     Chicken

Time P1DT1h30m

Yield 8 serving(s)

Number Of Ingredients 19

1 gallon cold water
1 cup kosher salt
2 teaspoons kosher salt
1/3 cup honey
12 bay leaves
1 head garlic, smashed but not peeled
2 tablespoons black peppercorns
3 large rosemary sprigs
fresh thyme, 1 small bunch
fresh parsley, 1 small bunch
2 lemons, use finely grated zest and juice of both
2 whole chickens, 3 pounds each
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne pepper
2 cups buttermilk
vegetable oil, for frying
rosemary and fresh thyme sprig, for garnish

Steps:

  • In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the remaining 3 quarts of cold water. Add the chickens, being sure they're completely submerged, and refrigerate overnight.
  • Drain the chickens and pat dry. Scrape off any herbs or peppercorns stuck to the skin and cut each bird into 8 pieces, keeping the breast meat on the bone.
  • In a large bowl, combine the flour, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres all over. Transfer the chicken to a baking sheet lined with wax paper.
  • In a very large, deep skillet, heat 1 inch of vegetable oil to 330°. Fry the chicken in 2 or 3 batches over moderate heat, turning once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 20 minutes. Transfer the chicken to paper towels to drain, and keep warm in a low oven while you fry the remaining chicken pieces.
  • Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.

Nutrition Facts : Calories 990.7, Fat 54.2, SaturatedFat 15.6, Cholesterol 246.3, Sodium 14888.8, Carbohydrate 58.9, Fiber 3.2, Sugar 15.9, Protein 65.5

FRENCH ONION CHICKEN



French Onion Chicken image

Tasty meal for a family on the go. This is one of my go-to meals when it's dinnertime and I haven't had the time to plan for our meal. Serve over pasta, rice, steamed veggies, or by itself.

Provided by Pamelia

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 8

Number Of Ingredients 6

1 serving cooking spray
4 frozen whole chicken breasts
1 (8 ounce) package sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
8 ounces sour cream
1 (1 ounce) package dry onion soup mix

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly spray the bottom of a 3-quart casserole dish with cooking spray.
  • Place chicken breasts in the prepared dish and top with mushrooms. Mix cream of mushroom soup, sour cream, and onion soup mix together in a bowl; pour over chicken and mushrooms. Cover dish with aluminum foil.
  • Bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 239.3 calories, Carbohydrate 6.9 g, Cholesterol 79.6 mg, Fat 11.2 g, Fiber 0.5 g, Protein 27.1 g, SaturatedFat 5.1 g, Sodium 630.1 mg, Sugar 1.2 g

FRENCH TARRAGON ROAST CHICKEN



French Tarragon Roast Chicken image

Easy way to roast a chicken, great taste, with a different style sauce. Cook on a rack over roasting dish and cover with greaseproof paper. Makes a good weekday meal.

Provided by Brian Holley

Categories     Poultry

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 8

1 (3 lb) whole chickens
salt
pepper
2 ounces butter
4 g dried tarragon
4 cups water
1 tablespoon cornstarch
3 ounces single cream

Steps:

  • Heat oven to 180c.
  • Season the body cavity with the salt and pepper, add 1.5 oz butter, and 1 tsp of the tarragon. Close the cavity with a skewer or toothpick.
  • Use the remaining butter to spread over the breast of the bird. Cover with large piece greaseproof paper.
  • Place the bird on a rack over the roasting dish and add 2 cups of water. Cook for 1.5 hours or till juices run clear.
  • In the meantime, mix the remaining tarragon in a saucepan with the 2 remaining cups of water, bring to a boil and simmer till the liquid has reduced by half.
  • With a little water mix the cornstarch to a thin paste and whisk into the tarragon water to thicken it to make a sauce.
  • Remove the bird from the pan and set aside.
  • Whisk the liquid from the roasting pan into the sauce and add the cream.
  • Pour some of the sauce over the bird.
  • Serve the remaining sauce separately.
  • Serve with boiled potatoes, glazed carrots and runner beans.

Nutrition Facts : Calories 628.7, Fat 50.5, SaturatedFat 19.8, Cholesterol 205, Sodium 245.2, Carbohydrate 3.1, Fiber 0.1, Protein 38.6

CHEESY FRENCH ONION CHICKEN RECIPE BY TASTY



Cheesy French Onion Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, salt, pepper, garlic, dried parsley, butter, large onions, fresh thyme, beef stock, gruyère cheese, bread

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 11

6 boneless, skinless chicken thighs
salt, to taste
pepper, to taste
1 tablespoon garlic, minced
1 tablespoon dried parsley
1 tablespoon butter
6 large onions, thinly sliced
1 tablespoon fresh thyme
1 cup beef stock
2 cups gruyère cheese, shredded
bread, sliced and toasted, to serve

Steps:

  • In a bowl, add the chicken thighs, salt, pepper, garlic, dried parsley, and olive oil, and toss until evenly coated.
  • Add the chicken to a skillet on medium-high heat. Sear until golden brown, about 4 minutes. Flip and cook the other side of the chicken, 2 minutes. Remove the chicken from the pan and set aside.
  • Preheat oven to broil.
  • Add the butter, sliced onions, salt, and pepper to the same pan, stirring occasionally until softened. Reduce heat to low and cook until they are deeply caramelized, about 1 hour.
  • Add thyme and beef broth and bring the mixture to a simmer.
  • Add the chicken on top of the onions, and sprinkle with Gruyère cheese.
  • Broil for 5 minutes, until the cheese is melted and golden brown.
  • Serve over bread.
  • Enjoy!

Nutrition Facts : Calories 487 calories, Carbohydrate 33 grams, Fat 23 grams, Fiber 4 grams, Protein 34 grams, Sugar 12 grams

FRENCH CHICKEN BREAST WITH ORANGE TARRAGON SAUCE



French Chicken Breast with Orange Tarragon Sauce image

Provided by The Hearty Boys

Categories     main-dish

Time 35m

Yield 8 servings

Number Of Ingredients 8

8 chicken breasts, skin on and wing bone attached
4 tablespoons butter
4 tablespoons olive oil
Salt and pepper
1/2 cup orange juice
2 cups chicken broth
2 sprigs tarragon
4 TBS unsalted butter, cut into bits

Steps:

  • Preheat the oven to 375 degrees F.
  • Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes.
  • Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.
  • Serve the chicken with the sauce spooned over the top.

COUNTRY FRENCH CHICKEN



Country French Chicken image

This recipe came to me from a friend of my daughter's. It's quite easy and fast, yet very tasty. Especially good with rice.

Provided by Whisper

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter or 2 tablespoons margarine
1 1/2 lbs boneless skinless chicken breasts
2 cups water
1 package Knorr vegetable soup mix
1 slice lemon
1/2 cup sour cream
1 tablespoon cornstarch
1/2 teaspoon dry dill weed

Steps:

  • In a large skillet, melt margarine over medium high heat.
  • Add chicken and saute for 5 minutes.
  • Stir in water, soup mix and lemon.
  • Bring to a boil.
  • Reduce heat to low.
  • Cover and simmer 15 minutes.
  • Remove chicken and discard lemon.
  • In small bowl, combine sour cream, corn starch and dill weed.
  • Add to skillet, stirring constantly.
  • Bring to a boil over medium high heat.
  • Reduce heat, simmer 1 minute.
  • Serve over chicken.

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