Best Garlic And Tarragon Chicken Recipes

GARLIC AND TARRAGON CHICKEN

Steps:

• Preheat oven to 500°F. Combine oil, garlic and tarragon in small bowl. Coat chicken pieces with oil mixture. Arrange chicken on baking sheet. Season with salt and pepper. Bake chicken 10 minutes. Reduce heat to 375°F. Bake until chicken is just cooked through, about 30 minutes longer.

ROASTED CHICKEN WITH GARLIC, LEMON AND TARRAGON

Steps:

• Marinate the chicken for at least 4 hours with the white wine marinade. Preheat oven to 350 degrees. Remove the giblets and rinse the chicken inside and out. Rub the outside only with extra virgin olive oil and sprinkle the inside and outside with sel de gris. Stuff the lemons with crushed garlic cloves and then fill the cavity with the garlic filled lemons, pieces of butter and bunches of fresh tarragon or rosemary. Underneath the breast skin insert pieces of butter, more sprigs of the tarragon or rosemary, crushed cloves of garlic and thin slices of lemon. Close the cavity of the chicken using toothpicks or skewers and place the chicken breast side down in the roasting pan. Pour a cup of water into the pan and roast for about 1 ½ hours, basting constantly (check for doneness by inserting a fork into the chicken the juices should run clear.) Let the chicken sit for 20 mins and then carve. Serve with roasted new potatoes (add these to the roasting pan in the last ½ hr of cooking, making sure to brush with olive oil first) and snow peas or asparagus.

PROSCIUTTO GARLIC AND HERB CHEESE STUFFED CHICKEN WITH TARRAGON

Steps:

• Place a chicken breast between 2 sheets of waxed paper. Pound out the chicken from the center outward. Repeat with the remaining 3 chicken breasts.
• Place one slice of prosciutto on top of each pounded chicken breast. Place a quarter of the cheese on top of each slice. Wrap and roll the chicken over the stuffing. Secure the meat with toothpicks.
• Preheat a non-stick skillet over medium high heat with the olive oil. Season the stuffed and rolled chicken with salt and pepper. Add to the pan and brown on all sides, cooking for 10-12 minutes.
• Remove the chicken; add the butter to the pan, then the flour. Cook for a minute, whisk in the win, and reduce for another minute. Whisk in the stock and tarragon and return the chicken to the pan.
• Reduce heat and simmer until ready to serve. Remove the toothpicks. Serve the chicken whole or sliced.

ROASTED WHOLE CHICKEN WITH GARLIC AND TARRAGON (BARBECUE)

Steps:

• Cut 1 garlic in half. Rub cut sides on outside of the chicken; place the garlic in the chicken cavity. Sprinkle half the tarragon in the chicken cavity.
• Truss chicken with string and place in a roasting pan.
• Mince the remaining garlic and combining the rest of the ingredients. Rub the garlic oil over the chicken. Barbecue on low for 1 hour ~ or ~ roast in 350 oven, basting frequently for 1-1/4.

CHICKEN WITH TARRAGON AND QUICK-ROASTED GARLIC

Steps:

• 1. Heat small nonstick skillet over med heat. Add garlic; cover and cook until browned in spots and tender when pierced, turning occasionally, 9-10 min. Transfer to work surface to cool. 2. Meanwhile, sprinkle chicken with salt and pepper. Melt butter in large non-stick skillet over med-high heat. Add chicken and cook until browned and cooked through, 3-4 min on each side. Transfer to plate (do not clean skillet). 3. Peel garlic. Add garlic and wine to same skillet; cook until reduced by about half, mashing garlic finely with fork, about 1 min. Add broth and tarragon; simmer until liquid is reduced by about half, 1-2 min. Add cream and simmer to sauce consistency, about 1 min. Return chicken to skillet with any accumulated juices. Simmer to heat through, turning occasionally, 1-2 min. Transfer chicken to plate; spoon sauce over.