Best Chicken With Tarragon And Leeks Recipes

French Chicken Tarragon image

Provided by David Tanis

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.

Chicken Tarragon with Leeks image

Provided by ChipotleChick

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves
1 cup sliced leek (about 2)
3/4 cup evaporated skim milk
1 tablespoon Dijon mustard
1/2 teaspoon dried tarragon
1 teaspoon cornstarch

Steps:

Spray a large skillet with nonstick spray.
Cook chicken breasts over medium heat, turning once, about 6-7 minutes per side, or until juices run clear.
Remove the chicken and keep it warm.
Cook the leeks about 3 minutes on medium to medium high, until crisp tender, stirring often.
Mix the remaining ingredients and stir into leeks.
Bring to a boil, stirring on occasion.
Boil and stir about 1 minute until thickened slightly.
Add the chicken and heat through.

Lemon-Tarragon Roast Chicken with Vegetables image

Provided by Martha Stewart

Number Of Ingredients 13

1 whole chicken (3 1/2 to 4 pounds), rinsed, trimmed of excess fat, and patted dry
1 garlic bulb, halved horizontally
2 sprigs fresh tarragon, plus 1 tablespoon chopped tarragon leaves
3 tablespoons unsalted butter, softened
1 shallot, finely chopped
Coarse salt and freshly ground pepper
2 lemons (1 halved, 1 thinly sliced)
5 red onions (2 large and 3 small), peeled
4 long, thin carrots, peeled (halved or quartered lengthwise if large)
3 stalks celery
6 small red potatoes, halved (or 3 russet potatoes, cut into thirds)
1/2 cup dry white wine
1/2 cup homemade or low-sodium store-bought chicken stock

Steps:

Preheat oven to 400 degrees. Rub chicken inside and out with one garlic half. Place both garlic halves and the tarragon sprigs in cavity. Stir together butter, shallot, chopped tarragon. Season with salt and freshly ground pepper. Loosen skin of chicken near cavity with hands; spread butter mixture under skin all over flesh.
Squeeze juice from lemon halves over chicken; place in cavity. Season with salt and freshly ground pepper.
Halve the large onions horizontally at an angle. Arrange in the middle of a 9-by-13-inch roasting pan to form a square. Position halves so that the slanted ends of each pair face each other, inward, and almost touch. Place chicken, breast side up, on onion "rack."
Quarter the small onions; arrange with carrots, celery, and potatoes around bird. Tuck lemon slices between wings and breast, and legs and breast. Pour wine and stock over vegetables.
Roast chicken and vegetables, basting 2 or 3 times with pan juices, until an instant-read thermometer inserted into thickest part of chicken thigh registers 165 degrees and juices run clear, 1 to 1 1/2 hours.
Remove pan from oven, and let chicken stand 10 minutes. Carve chicken. Arrange chicken and roasted vegetables (including rack onions) on a platter. Spoon pan juices over meat.

Braised Chicken Tarragon image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 10

1 whole fryer chicken, quartered, rinsed, and patted dry
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
4 leeks, white and light-green parts only, halved lengthwise and then sliced into 1-inch pieces, washed well, and dried
1/3 cup chopped fresh tarragon, plus more sprigs for garnish
1/2 cup dry white wine
2 1/2 cups homemade or low-sodium canned chicken stock
1 tablespoon freshly grated lemon zest
1 teaspoon freshly squeezed lemon juice

Steps:

Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Add chicken, skin side down; cook until skin is browned, about 5 minutes. Turn, and cook until other side is browned, about 3 minutes. Transfer to a plate; set aside.
Add leeks to skillet; cook until soft, about 3 minutes. Add tarragon; cook 1 minute. Add wine; deglaze pan, scraping up any browned bits from bottom, until liquid evaporates. Add stock and zest. Cover; bring to a boil. Return chicken to skillet; simmer, covered, over medium-low heat until cooked through, 35 to 40 minutes.
Transfer chicken to a platter; keep warm. Place skillet over high heat; cook until sauce thickens, 5 to 6 minutes. Stir in lemon juice. To serve, spoon sauce over chicken; garnish with tarragon sprigs.