Best Tarragon And Thyme Oil Recipes

TARRAGON AND THYME SALAD DRESSING

Tarragon and Thyme Salad Dressing image

Simple-to-make salad dressing uses garden fresh tarragon and thyme. Recipe source: Bon Appetit (July, 1982).

Provided by ellie_

Categories Salad Dressings

Time 5m

Yield 2-1 cups

Number Of Ingredients 9

Ingredients

4 tablespoons lemon juice
2 tablespoons Dijon mustard
4 teaspoons red wine vinegar
egg substitute, to equal one egg yolk
2 teaspoons fresh tarragon, chopped or 3/4 teaspoon dried tarragon
2 teaspoons fresh thyme, chopped or 3/4 dried thyme
1 1/2 teaspoons pepper
salt (optional)
1 cup oil

Steps:

Combine 2 tablespoons lemon juice with next 7 ingredients (mustard- salt) in blender.
Blend until thick (2 minutes).
Gradually add in oil, blending an additional minute.
Add remaining lemon juice (2 tablespoons) and blend again to combine.
Store in covered jar or contained in refrigerator until ready to use.

Nutrition Facts : Calories 991.2, Fat 109.7, SaturatedFat 14.2, Sodium 170.2, Carbohydrate 5.9, Fiber 1.3, Sugar 1.2, Protein 1.3

BALSAMIC GRILLED CHICKEN THIGHS

Balsamic Grilled Chicken Thighs image

A simple marinade that delivers tender, juicy, and tangy grilled chicken every single time. Feel free to experiment with different herbs. Rosemary and thyme make a nice combination and so tarragon and parsley.

Provided by Soup Loving Nicole

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h30m

Yield 6

Number Of Ingredients 6

Ingredients

¾ cup balsamic vinegar
½ cup olive oil
1 tablespoon minced garlic
½ teaspoon dried tarragon
½ teaspoon dried thyme
1 ½ pounds boneless, skinless chicken thighs

Steps:

Whisk vinegar, olive oil, garlic, tarragon, and thyme together in a small bowl. Place chicken thighs in a gallon-sized resealable plastic bag and pour vinegar mixture over the chicken; turn to coat. Seal bag and let marinate at room temperature for 1 hour.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and discard marinade.
Grill chicken for 15 minutes, flipping every 5 minutes. Transfer chicken to a plate and let rest for 10 minutes before serving.

Nutrition Facts : Calories 357.8 calories, Carbohydrate 5.2 g, Cholesterol 63.8 mg, Fat 29.3 g, Fiber 0.1 g, Protein 17.9 g, SaturatedFat 5.6 g, Sodium 62.4 mg, Sugar 4.4 g

TARRAGON AND THYME QUICHE

Tarragon and Thyme Quiche image

One of the very few recipes I've seen that use tarragon. My favorite is with smoked Swiss cheese, bacon, almond milk, graham cracker crust and all of the other optional ingredients.

Provided by Starman5

Categories Breakfast

Time 1h

Yield 4-6 Pie shaped wedges, 4-6 serving(s)

Number Of Ingredients 15

Ingredients

4 eggs, if using a 9-inch pie shell or 5 eggs, if using a 10-inch pie shell
2/3 cup coconut milk, if using a 9-inch pie shell or 3/4 cup milk, if using a 10-inch pie shell
1 (9 inch) chocolate crumb pie shell or 1 (10 inch) pie crusts
4 ounces gouda cheese (shredded or sliced 1/16 inch thick) or 6 ounces cheese, if using a 10-inch pie shell
1/4 lb cooked chicken (optional) or 1/4 lb cooked shrimp, diced (optional)
1 teaspoon vanilla extract
1/3 cup bell pepper, chopped (optional)
1/3 cup onion, chopped (optional)
1/3 cup celery, chopped (optional)
1/4 teaspoon salt
1/8 teaspoon black pepper (optional)
1/8 teaspoon white pepper (optional)
1/8 teaspoon ground cayenne pepper (optional)
1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme, finely chopped
1 teaspoon dried tarragon or 1 tablespoon fresh tarragon, finely chopped

Steps:

Line the pie crust (I like graham cracker crust best, gives the quiche a slightly sweet flavor) with the smoked cheese. Other cheeses can be used, but the smoked cheeses, whatever type, gives the quiche a superior flavor over that of plain cheeses.
If you like your vegetables a bit less crunchy, lightly saute the onions, bell peppers, and celery.
Mix all ingredients except meat together and pour into pie shell.
Sprinkle with meat.
Cover with tin foil and bake at 350 degrees for 50 to 60 minutes for a 9-inch pie shell, or 60 to 75 minutes for a 10-inch pie shell, turning quiche one-half turn halfway through cooking, or until egg in center is set.
Remove tinfoil and broil 2 to 5 minutes until lightly browned on top (this is just for appearance).

SHEET-PAN TARRAGON CHICKEN WITH SHERRY VINEGAR ONIONS

Sheet-Pan Tarragon Chicken With Sherry Vinegar Onions image

Roasting chicken with tarragon is a classic combination, but here it's given a twist. Instead of a whole bird, bone-in thighs are marinated in tarragon and garlic, then quickly roasted over a bed of sliced onions. As the chicken cooks, the fat renders, coating the onions, while the fragrant steam rising from the onions flavors the bird. It's a succulent, easy and very flavorful dinner. If you'd rather use all white meat, substitute bone-in chicken breast halves, and start checking them after 20 minutes.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 7h

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup finely chopped tarragon (leaves and tender stems), plus 4 whole sprigs
2 garlic cloves, finely grated or minced
2 tablespoons extra-virgin olive oil, more for drizzling
1 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon ground black pepper, more as needed
3 pounds bone-in chicken thighs (skin on)
2 large onions, peeled and sliced (about 4 cups)
4 thyme sprigs
Sherry vinegar, to taste

Steps:

In a large bowl, stir together tarragon, garlic, oil, salt and pepper. Add chicken thighs and toss to coat. Cover with plastic wrap and chill for at least 6 hours, and up to overnight.
Heat oven to 425 degrees. Spread onions out on a rimmed baking sheet, drizzle with oil and sprinkle with salt and pepper and toss well. Clear spaces on the baking pan, then place chicken pieces in the cleared spaces so the onions surround the chicken. Strew thyme and tarragon sprigs over onions and chicken.
Roast, tossing the onions after 15 minutes, until chicken is cooked through and the onions tender, 25 to 35 minutes. If the chicken skin or onions are not as brown as you'd like, run pan under the broiler for 1 to 2 minutes at the end of cooking.
Place chicken on a platter. Drizzle onions with sherry vinegar and more salt and pepper if needed. Spoon onions around the chicken and serve.