Anyone got a nice recipe for Tarragon Chicken?

I usually fry a little onion, garlic and grated carrot and/or courgette then add some cubed chicken breast. Cook the chicken for a few minutes then add some white wine and soured cream and a little salt and black pepper. Allow to simmer for a while then add your tarragon.


Serve with wild mushroom rice or cous cousAnyone got a nice recipe for Tarragon Chicken?
Try this one!





Buffet tarragon chicken recipe





1 whole 3 lb chicken, no giblets


2 sprigs of tarragon,


1 carrot, peeled and coarsely sliced


1 onion, quartered


1 celery stalk





Fill a large pot with enough water to cover the chicken, add salt and take it to the boil. Add tarragon and vegetables. Cook the chicken in this stock for 1 hour.





Drain and cut into pieces, discarding the skin. Serve cold with tarragon vinaigrette.





Tip - Don't discard the broth, it will make great soups and sauces.





I did and it was a success.Anyone got a nice recipe for Tarragon Chicken?
http://www.recipeland.com/recipe/33699/
Ingredients


4 chicken breasts


vegetable oil


butter


2 shallots, finely chopped


1 clove garlic, crushed


55ml/2fl oz white wine


150ml/5fl oz double cream


1 tbsp fresh tarragon, chopped


salt and freshly ground black pepper











Method


1. Pan fry the chicken breasts in a little oil and butter.


2. Once the chicken is browned and cooked through, add the shallots and garlic and saut茅 until soft. Add the white wine, cream and tarragon, stirring well.


3. Bring to the boil and simmer for a minute or two, adjust seasoning and serve.





NB: Taste the tarragon before adding it to the sauce, its strength varies enormously and you may need to adjust the quantity accordingly.
best ever tarragon chicken recipe


use chicken thighs or breast and brown them in a pan with butter and tarragon, fresh or dried both work as well. par boli some potatoes and then drain and slice. put the chicken in th bottom of a oven proof dish and spoon over some of the butter and tarragon from the pan and season well. then layer the sliced potatoes over the chicken. finally pour over single cream and season well. spoon the rest of the buttter and tarragon over the top. cook in the oven until the cream has thicken and the potatoes are melt in the mouth. it is excellent. serve with carrots and fine green beans. very easy to make and very tasty.
Roast Tarragon Chicken





A classic ingredient in French cooking, tarragon is known for its cool, bittersweet minty flavor and anise-like aroma. Use it to flavor egg and cheese dishes, as well as meat and poultry.





Makes 6 servings.





1 whole chicken (2 1/2 to 3 pounds)


3 tablespoons olive oil


1 tablespoon Tarragon Leaves


2 teaspoons Minced Garlic made from Fresh Garlic


1/2 teaspoon Black Pepper, Coarse Grind


1/4 teaspoon salt


1 pound cherry tomatoes, halved


8 small shallots





Preheat oven to 375掳F.


Place chicken, breast side up, on rack in shallow roasting pan. Mix olive oil, tarragon, garlic, pepper and salt in medium bowl. Add tomatoes and shallots; toss to coat. Remove tomatoes and shallots; set aside. Brush the chicken with remaining olive oil mixture.





Roast 1 to 1 1/4 hours or until chicken is cooked through. During last 25 minutes of roasting, arrange shallots around chicken in pan. During the last 10 minutes of roasting, arrange tomatoes around chicken in pan.





Remove tomatoes, shallots and chicken from the roasting pan. Cover chicken; let stand 10 minutes before carving. Serve chicken with shallots and tomatoes.





French Chicken Breast with Orange Tarragon Sauce





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





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.





hope these help. enjoy.
Nope but Jamie Oliver has www.bbc.co.uk/food