A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
|
|
|
Directions: Season the inside of the chicken with salt and pepper and tuck the
bunch of tarragon in the cavity.
Melt the butter in a deep, flameproof casserole and brown the chicken
gently until it is a light golden colour. Slip the giblets underneath
the bird, add the stock and cover the pan. Simmer on slow heat for 40
minutes, or until the chicken is cooked. Because of the gentle heat
the cooking juices should be a pale colour, neither brown nor burned.
Remove the tarragon from the chicken and discard it. Leave the
chicken for another few minutes before cutting it up and placing it
on a heated serving dish. Stir the cream into the pan juices, correct
the seasoning, and heat the sauce thoroughly. Pour the sauce through
a strainer over the chicken. Add a small sprinkling of chopped
tarragon and serve very hot.
French name: Poularde braisee a la creme d'estragon.
Chicken with tarragon cream sauce is truly a classic of French
cooking. There are many versions. This recipe is from the Auberge du
Pere Bise, on the shore of Lake Annecy. Because herbs increase in
flavour with the sun, northern tarragon may have to be used in
greater quantity to achieve the same effect. Fresh, not dried,
tarragon must be used.
Source: Jane Grigson (ed.): The World Atlas of Food. A Gourmet's
Guide to the Great Regional Dishes of the World. Mitchell Beazley
Publishers 1974. This edition: Spring Books, London 1988. ISBN 0 600
55929 7. Typed by Heiko Ebeling.
| Ingredients:
-1 Kilogram(s) fat chicken with giblets
1 bunch fresh tarragon
-1
5/16 Cup(s) chicken stock
6 Tablespoon(s) double cream |
|
|
|
Check some related to Braised Chicken with Tarragon Cream Sauce videos
Similar recipes:
|
Sloppy joe sauce Brown meat and onions until no longer pink. Be sure to break up the meat.
(I add garlic, too. One clove.) Combine all of ...
Chicken macaroni stew 2 servings of about 1-1/4 cups each 286 calories per serving
1. Break up large pieces of tomatoes. Place all ingredients exce...
Asian shrimp sauce Combine all ingredients and chill for several minutes before serving. Use as a dipping sauce or over Asian rice dishes.
...
Cajun chicken wings In a bowl, mix together yogurt, hot sauce and garlic. Add chicken and
marinate overnight in the refrigerator. The foll...
Doro wot (chicken stew) Berbere (bere bere) is an Ethiopian chili powder. Nothing else will serve, although chili powder is the closest). Ethiopians ...
Irish pot-roasted chicken If there are giblets with the bird, take them out, wash all but the liver
(reserve that for another use), and cover with...
Arroz con pollo (chicken and rice) Source: MAINPOUL.ZIP
Saute chicken strips in nonstick skillet until white, about 5
minutes. Set aside and keep warm. ...
Chicken thighs marengo Trim excess fat from chicken. Rinse chicken with cold water, pat dry.
Place in a shallow container. Sprinkle with salt a...
Phony whipped cream Chill a small mixing bowl and beaters. Meanwhile, soften gelatin in cold
water, then disolve it over boiling water. Allo...
Lemon-dill sauce Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat t...
Skillet-braised chicken thighs with chickpeas In a shallow dish, dredge chicken thighs in flour, shaking off the excess.
Season both sides with salt and pepper. In a l...
Old fashioned chicken pot pie Preheat oven to 425 degrees F. In large saucepan, melt butter and cook flour with green onion over medium heat, stirring con...
Citrus marinade and salsa (for chicken or fish) For marinade, in a 1-cup measure combine lemon juice, sherry, oil,
oregano, and garlic salt. Set aside 2 tablespoons. P...
Curried chicken salad Stir to blend. Cover and chill for several hours or overnight.
Contributor: justgreatrecipes.com
...
Chicken fajitas 2 In a medium bowl combine lime juice, mustard, jalapeno and garlic;
whisk in olive oil. Add chicken; cover and marinate i...
Hot sauce for falafels Combine all ingredients in a pot. Over a medium heat, simmer till
slightly thickened, should take 5 minutes.
VT July...
Italian chicken dinner In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and
mushrooms. Sprinkle tapioca over vegetables. Place...
Americanized chicken chop suey Cut chicken into strips about 2 inches long and 1/2 inch thick.
Place in slow-cooking pot (crockpot) with salt, ginger, celer...
Green tomatillo chicken 1. Remove chicken skin. Pour oil into 10-12" frying pan over
medium-high heat. Add chicken and brown, turning as nee...
Shrimp and mushroom linguini with creamy cheese herb sauce 1. Saute mushrooms in a little butter or margarine until tender and cooked.
2. Cook linguini according to package directions ...
Lemon chicken kebabs 1. Light charcoal gril or preheat broiler. Soak wooden skewers in water for about 20 minutes to prevent burning.
2. Meanwhil...
Nasi goreng with chicken. Heat the oil in a large non-stick pan and cook the chicken breasts for
about 15 to 20 minutes. Remove the chicken and al...
White chocolate lasagna with peanut ice cream & hot fudge Servings: 4
Mint sprigs for garnish
In medium saucepan, scald the half & half over medium heat, set aside. In
...
14-carat cake with vanilla cream cheese frost Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs and
add sugar. Let stand until sugar dissolves, ab...
Chicken kohlapuri (india) - cic : Cut each chicken piece in two (separate legs from thighs and cut
breasts in 2 to 3 pieces); wash and dry on paper towels...
Wild mushroom dumplings (with mushroom sauce) Using a teaspoon, gently scoop out the brownish black gills from the portobello mushrooms and discard. Using damp paper towls...
General tso's chicken 2 To make sauce, mix cornstarch and water together. Add garlic,
ginger, sugar, soy sauce, vinegar and wine. Then add chic...
S&w chicken fajita salad Brush chicken with Mesquite Cooking Sauce. Broil or BBQ 3-5 min. per
side or until done, basting with more Cooking Sauce...
Christmas croissant pudding with sour cream and brown sugar Preheat oven to 300F . Generously butter 8-cup pudding mold, metal bowl,
or souffle dish and sprinkle with sugar. Combine ...
Beef sate with peanut sauce Soak bamboo skewers in cold water for 1 hour to prevent burning when
cooked. Cut tenderloin into 1-ounce strips about 5 i...
Chicken in cream & herb sauce Place chicken between sheets of plastic wrap, and with heavy wooden
mallet, pound evenly and gently
until about 1/4" thi...
Cranberry chicken breast 1. Mix all ingredients in a medium bowl.
2. Place chicken in a casserole dish.
3. Pour mixture over chicken.
4. Bake at 350 d...
Peachy ice cream crown cake Line 9" springform pan with plastic wrap. Arrange ladyfingers to cover
bottom and sides of pan. Layer half of the i...
Coconut french toast with pineapple sauce Preheat the oven to 425 degrees and place an oven rack in the center of the oven.
In a large bowl, whisk the eggs, beating in...
Chicken 'n vegetable stir fry In large skillet, heat oil and cook chicken with vegetables over
medium-high heat, stirring constantly, 10 minutes or un...
Cilantro dipping sauce In a food processor, combine the cilantro, parsley, almonds, garlic, chile pepper, and salt. Process until chopped. While the...
Orange ginger teriyaki stir fry sauce ~ combine all ingredients in an uncovered pot, with the exception of the dissolved corn starch
~simmer at low-medium tempera...
Chicken marinade #2 In a large screw-top jar, combine wine, oil, soy sauce, Worcestershire
sauce, mustard and pepper to taste. Cover and sha...
Gaeng kiow wahn gai (green chicken curry) 1.Bone and skin the chicken breast and thighs, you should have about 1lb of meat. Cut the meat into large, bite sized pieces,...
Ice cream Beat eggs. Add sugar, half and half, vanilla, salt. Mix together. Freeze in ice cream freezer
Yield 2.5 quarts.
...
|
Loading...
|
|
::