Best Orange Tarragon Marinade Recipes

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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.

ORANGE-TARRAGON DUCK BREAST WITH GREEN SALAD AND ASPARAGUS-ALMOND RICE



Orange-Tarragon Duck Breast with Green Salad and Asparagus-Almond Rice image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 17

3 tablespoons butter, divided
2 duck breasts, found in packaged meats case of larger markets
Salt and pepper
1/3 cup orange marmalade
4 tablespoons white wine vinegar, divided
4 sprigs fresh tarragon, leaves finely chopped
2 to 3 tablespoons slivered almonds
1 cup rice
2 cups chicken stock
1 small bunch asparagus
1 endive, thinly sliced
1 bunch watercress, trimmed and stemmed
1 frisee, coarsely chopped
1 shallot
1 teaspoon Dijon mustard
1/4 to 1/3 cup extra-virgin olive oil
1 small can mandarin oranges

Steps:

  • Rub a skillet with 1 tablespoon butter. Lightly score duck breaks through skin, but not the flesh, in a cross-hatch pattern. Season duck breasts with salt and pepper and place in cold pan skin side down and turn heat on to medium-medium high. Cook until crispy, 15 minutes, turn. Drain off some of the fat and discard. Mix marmalade with 2 tablespoons white wine vinegar and tarragon, salt and pepper, reserve. Once you flip the duck, pour the marmalade sauce over top and reduce heat. Loosely cover pan and let the duck hang out a couple of minutes more.
  • While duck cooks, melt 1 tablespoon butter in a medium pot and toast nuts 2 minutes, add rice and toast 1 minute more. Add stock and bring to a boil. Cover and cook over low heat 15 minutes. Trim off the top 4 inches of asparagus and thinly slice on the bias. Add to rice and cook rice 2 to 3 minutes more for a total of 17 to 18 minutes.
  • While rice cooks, combine endive, cress and frisee in a salad bowl. Combine shallots and Dijon with 2 tablespoons vinegar, salt and pepper. Whisk in 1/4 to 1/3 cup extra-virgin olive oil and pour over salad. Garnish with oranges.
  • Serve duck breast on salad with asparagus-almond rice alongside.

ORANGE TARRAGON CHICKEN W/SOUR CREAM SAUCE



Orange Tarragon Chicken W/Sour Cream Sauce image

I hope you enjoy this dish, which has been adapted from a friend's recipe. I serve this with rice and green vegetables. This can also be made with boneless chicken breasts, but for some reason it seems to be more flavorful using the bone-in chicken.

Provided by Mareesme

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken breasts, bone in
2 tablespoons oil
1 tablespoon butter
1 cup onion, chopped
6 ounces can frozen orange juice concentrate
1 cup chicken broth
1 tablespoon tarragon
1/8 teaspoon dry mustard
2 dashes Tabasco sauce
1 -2 tablespoon cornstarch or 1 -2 tablespoon flour
3/4 cup sour cream
salt and pepper

Steps:

  • Preheat oven to 325 dg.
  • Brown chicken in butter and oil then place in baking dish.
  • To pan drippings, saute onion until limp and stir in orange concentrate, chicken broth, tarragon, dry mustand and tabasco sauce.
  • Heat and stir until sauce comes to a boil, then pour over chicken in baking pan.
  • Cover and bake at 325 dg. for 1 to 1-1/2 hours until done, turning twice in sauce. If using boneless chicken breasts, cooking time may need to be decreased.
  • When chicken is done, place pieces on oven- proof serving platter and keep warm Add cornstarch or flour to chicken sauce and stir constantly to thicken.
  • When mixture comes to a boil and is thickened, remove from heat.
  • Cool slightly, then mix in sour cream. Taste, then add salt and pepper to taste. If desired, you may add more tarragon, dry mustard and/or tabasco.
  • Pour sauce over chicken and serve.

Nutrition Facts : Calories 550, Fat 32.7, SaturatedFat 12.5, Cholesterol 119.4, Sodium 329.4, Carbohydrate 28.9, Fiber 1.1, Sugar 21.9, Protein 34.8

CHICKEN WITH ORANGE AND TARRAGON SAUCE



Chicken With Orange and Tarragon Sauce image

I got this from my friend George in Pahala on the 'Big Island'. Not only is it quick and easy, it's delicious. He and I both prefer the rich taste of chicken thighs over the milder taste of breasts.

Provided by Pierre Dance

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken thighs, defatted
1/4 teaspoon kosher salt
2 cups orange juice, freshly sqeezed
2 cups chicken stock, home made is best
2 tablespoons fresh tarragon, bruised
4 tablespoons ghee

Steps:

  • Wash chicken, pat dry with paper towels.
  • Sprinkle with salt.
  • In a medium size frying pan heat orange juice, chicken stock, and tarragon to a slow boil.
  • Add chicken, cook 8-10 minutes per side 'til juice runs clear when chicken is pierced.
  • Remove from pan and keep warm.
  • Increase burner to medium high.
  • Reduce sauce by half or more.
  • Return chicken to pan, cover with sauce, heat 'til warm.
  • Serve on a bed of jasmine rice, risotto, or couscous.

Nutrition Facts : Calories 300.3, Fat 17.3, SaturatedFat 9.1, Cholesterol 93.6, Sodium 342.9, Carbohydrate 18.3, Fiber 0.4, Sugar 12.3, Protein 18

TARRAGON CHICKEN MARINADE



Tarragon Chicken Marinade image

I love tarragon. This recipe uses that wonderful herb from my herb garden. I guess it could be used on seafood and steamed veggies as well. Easy and delish!

Provided by HelenG

Categories     Vegetable

Time 2h8m

Yield 3/4 cup, 6 serving(s)

Number Of Ingredients 6

1/2 cup dry white wine
2 garlic cloves, minced
2 tablespoons fresh tarragon, stripped from stems and chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil

Steps:

  • In med bowl whisk together first 5 ingredients.
  • Continue whisking and whisk in oil slowly and continuously
  • Marinade chicken 2 hours or more.
  • Store in fridge up to 1 week. Shake before using.

ROASTED ORANGE-TARRAGON CORNISH HENS



Roasted Orange-Tarragon Cornish Hens image

Cornish hens make for a beautiful presentation and are a great alternative to turkey when you're only expecting a small gathering. You can typically find them in the frozen section of your grocery store. Plan on 1 per person for a generous serving, or split in half if you're planning on serving plenty of sides.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 2h20m

Yield 2

Number Of Ingredients 9

2 Cornish hens, thawed
1 orange, zested and juiced
1 teaspoon dried tarragon
1 clove garlic, minced
½ teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons olive oil
kitchen twine

Steps:

  • Remove and discard giblet, if any. Rinse hens inside and out and pat dry. Loosen skin from the breasts and place hens in a large resealable plastic bag.
  • Whisk orange juice, orange zest, tarragon, garlic, mustard, salt, and pepper together in a small bowl. Whisking continually, slowly drizzle in olive oil until combined. Pour marinade over the hens in the bag, making sure to get some under the skin. Seal bag and refrigerate at least 1 hour.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Remove hens from the bag, letting excess marinade drip off; pour remaining marinade into a small saucepan and set aside. Place hens in a small roasting pan and season with salt and pepper. Tie legs together with kitchen twine and tuck wing tips underneath.
  • Roast in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue cooking, basting with pan juices every 10 to 15 minutes, until hens are golden brown and internal temperature reaches 165 degrees F (74 degrees C), 25 to 30 minutes more.
  • Transfer hens to a serving plate, pouring any cavity juices back into the roasting pan. Tent with aluminum foil and keep warm.
  • Scrape pan juices and pour through a strainer into the saucepan with the reserved marinade. Bring to a boil and simmer 5 minutes, whisking occasionally. Season sauce with salt and pepper, if necessary.
  • Serve Cornish hens whole or cut in half. Spoon pan sauce over hens to serve.

Nutrition Facts : Calories 837.6 calories, Carbohydrate 11.1 g, Cholesterol 339.4 mg, Fat 60.8 g, Fiber 2.1 g, Protein 58.7 g, SaturatedFat 14.9 g, Sodium 528 mg, Sugar 7.9 g

ORANGE TARRAGON GRAVY



Orange Tarragon Gravy image

Tarragon adds terrific flavor to this gravy, while orange juice adds a bit of sweetness. -Shirley Bedzis, San Diego, California

Provided by Taste of Home

Time 20m

Yield 2 cups.

Number Of Ingredients 6

Turkey drippings
1/4 cup all-purpose flour
1/2 cup orange juice
1 teaspoon chicken bouillon granules
3/4 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1/8 teaspoon white pepper

Steps:

  • Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat. Add enough water to the drippings to measure 1-1/2 cups. , In a small saucepan, combine flour and orange juice until smooth. Gradually stir in the drippings mixture. Stir in the bouillon, tarragon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 198 calories, Fat 21g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 167mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

BAKED TARRAGON ORANGE SALMON



Baked Tarragon Orange Salmon image

Adapted from a recipe in Hometown Cooking magazine. Nice for a dinner party. Garnish with orange slices.

Provided by HeatherFeather

Categories     Very Low Carbs

Time 4h12m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs fresh salmon fillets, 1 inch thick,cut into 4 portions
1 tablespoon orange rind, finely shredded
1/4 cup orange juice
2 tablespoons olive oil
1 tablespoon fresh tarragon, chopped or 1/2 teaspoon dried tarragon
1 teaspoon fresh ginger, grated or minced (not from a jar please)
1/2 teaspoon salt
1/4 teaspoon black pepper
orange slice, to garnish

Steps:

  • Mix together orange zest, orange juice, oil, tarragon, ginger, salt, and pepper in a resealable plastic bag.
  • Add fish to bag, seal, and shake bag gently to coat.
  • Let marinate 3-4 hours-but no longer as your fish may start to toughen up if overmarinated.
  • Preheat oven to 450 F and bake fish in a casserole dish 8-12 minutes or until it has just started to flake easily with a fork.

SALMON STEAKS WITH ORANGE AND TARRAGON SAUCE



Salmon Steaks With Orange and Tarragon Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

4 salmon steaks (a total of about 2 pounds)
2 tablespoons olive oil
3 tablespoons fresh tarragon leaves
Freshly ground pepper
2 tablespoons unsalted butter
2 shallots, minced
2 ripe tomatoes, peeled, seeded and diced
1/2 cup freshly squeezed orange juice
1/2 cup dry white wine
Coarse salt to taste

Steps:

  • Wipe the steaks dry with paper towels and sprinkle with olive oil, one tablespoon tarragon leaves and pepper. Leave to marinate for one hour.
  • Meanwhile, preheat broiler to high.
  • Melt the butter and soften the shallots without browning. Add the tomatoes, orange juice and white wine and reduce by half, over high heat. Season to taste with salt and pepper and set aside.
  • Broil the fish for three to five minutes on each side. Place on a heated platter and pour the sauce on top. Sprinkle with remaining tarragon and serve.

Nutrition Facts : @context http, Calories 599, UnsaturatedFat 23 grams, Carbohydrate 13 grams, Fat 39 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 11 grams, Sodium 848 milligrams, Sugar 7 grams, TransFat 0 grams

ORANGE TARRAGON MARINADE RECIPE



ORANGE TARRAGON MARINADE Recipe image

Provided by DOMESTICDIVA

Number Of Ingredients 7

1/4 cup chicken or vegetable broth
2 tablespoons apple cider vinegar
1/2 orange juiced
1 clove of garlic crushed and minced
1 teaspoon fresh tarragon chopped
1/4 teaspoon onion powder
Salt and pepper to taste

Steps:

  • Combine liquid ingredients with spices and cook on low heat for 3 minutes. Remove from heat and cool. Marinate chicken or fish for 20 minutes or more. Cook chicken or fish in remaining marinade. Deglaze the pan periodically with a little water. Save the sauce and add apple cider vinegar to make additional dressing for a salad. Serve over a mixed green salad or with other vegetable. Makes 1 serving (1 fruit)

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