Best 4 Casserole Poached Chicken W White Wine Tarragon Sauce Julia Ch Recipes

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Discover the exquisite flavors of classic French cuisine with our exploration of the delectable casserole poached chicken with white wine tarragon sauce, a dish that embodies the culinary artistry of Julia Child. Delight your palate with tender, succulent chicken gently poached in a flavorful broth infused with aromatic white wine and enhanced by the subtle yet distinctive notes of tarragon, creating a harmonious symphony of flavors that will transport you to the heart of French gastronomy.

Check out the recipes below so you can choose the best recipe for yourself!

CASSEROLE-POACHED CHICKEN W/ WHITE WINE TARRAGON SAUCE (JULIA CH



Casserole-Poached Chicken W/ White Wine Tarragon Sauce (Julia Ch image

From Mastering the Art of French Cooking. Very moist chicken with a rich cream sauce. The sauce is so rich that I would follow Julia's recommendation of very simple sides that don't compete with the flavors at all... buttered peas and baked or mashed potatoes work well. This recipe looks very long, but is actually quite easy... just prep the bird and throw in the oven. The sauce comes together quickly at the end.

Provided by jenpalombi

Categories     Whole Chicken

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 21

1/2 cup sliced carrot
1/2 cup sliced onion
4 1/2 lbs whole chickens
3 tablespoons soft butter
1/2 teaspoon salt
1 teaspoon dried tarragon
1 1/2 cups dry white wine
2 cups chicken stock
1 bay leaf
6 parsley sprigs
1 branch fresh tarragon (or 1/T dried)
chicken giblets, washed
salt, as needed
2 tablespoons soft butter
4 tablespoons butter
5 tablespoons flour
2/3 cup heavy cream
2 tablespoons soft butter
salt, to taste
white pepper, to taste
lemon juice, to taste

Steps:

  • Preheat oven to 325, then cook the onions and carrots on the stovetop (in a casserole just large enough to hold the whole chicken) in 2 T butter until vegetables are tender but not brown.
  • Rub the outside of the bird with 1.5T of the butter and place the other 1.5 T inside the bird. Sprinkle the outside with half of the salt and tarragon and the inside with the other half. Truss and arrange the chicken breast-side-up on top of the sauteed vegetables in the casserole.
  • Pour the wine into the casserole and add enough of the chicken broth to reach about 1/3 of the way up the chicken. Add the herbs and giblets. Bring to a simmer on top of the stove. Drape the damp cheesecloth over the breast and thighs. It should be long enough to fall into the liquid on either side so that is will draw the broth over the chicken and basted it during the cooking. Smear remaining butter over cheesecloth and top with a layer of waxed paper. Cover casserole and set in the preheated oven.
  • Bake chicken for 1 hour and 40 minutes. Watch to make sure that the liquid remains at a very soft simmer and adjust temperature accordingly if needed. When chicken is done (juices should run clear), remove chicken to a platter and strain the cooking juices. Return one cup of the stock to the casserole with the chicken. Cover to keep warm while you prepare the sauce.
  • For sauce: Melt butter in saucepan, blend in flour with a wooden spoon and stir over moderate heat until butter and flour foam together for 2 minutes without browning. Remove from heat and as soon as it stops bubbling, add 2 cups of the hot chicken stock,, blending vigorously with a wire whisk.when smooth, set over moderate heat and stir slowly as sauce thickens and comes to a boil. Boil, stirring for 2 minutes. Sauce will be quite thick.
  • Pour in 1/3 cup of the cream and add successive spoonfuls until sauce thins out but is still thick enough to lightly coat a spoon. Check seasoning and add salt, white pepper and lemon juice to taste. Just before serving beat in the remaining 2 T butter.
  • Carve the chicken and top with the sauce.

CHICKEN WITH TARRAGON AND WHITE WINE



Chicken with Tarragon and White Wine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

1/4 cup vegetable oil
1 (4 1/2-pound) chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
Flour for dusting
1 1/2 cups (about 10 ounces) cipollini or pearl onions, trimmed and peeled
4 cloves garlic, halved
Kosher salt and freshly ground black pepper
1 cup white wine, such as Riesling
3 cups low-sodium chicken broth, plus 1/3 cup
1/2 cup chopped fresh tarragon leaves, plus 2 tablespoons
2 tablespoons all-purpose flour
2 tablespoons unsalted butter

Steps:

  • For the chicken: In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with salt and pepper, to taste, and dust with flour. Cook the chicken, turning occasionally, until brown on all sides, about 8 minutes. Remove the chicken and set aside.
  • For the sauce: Heat the same pan used for the chicken over medium-high heat. Add the onions and garlic and season with salt and pepper, to taste. Cook, stirring frequently, until softened, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan. Add 3 cups of chicken broth and 1/2 cup of tarragon and bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook, turning the chicken pieces over every 10 minutes, until cooked through, about 30 minutes total for the breasts and wings and 40 minutes total for the legs and thighs. Transfer the chicken to a platter and loosely tent with foil while finishing the sauce.
  • To finish the sauce: In a small bowl, mix together the remaining 1/3 cup chicken broth and flour. Whisk the flour mixture into the sauce until smooth. Bring the sauce to a simmer and cook, uncovered, until thickened, about 8 to 10 minutes. Stir in the butter and season with salt and pepper, to taste. Serve the sauce over the chicken and garnish with the remaining 2 tablespoons of tarragon.

TARRAGON POACHED CHICKEN



Tarragon Poached Chicken image

A delectable sauce starring Dijon mustard and white wine tops off the poached-to-perfection chicken in Herbert Bray's delightful meal-in-one-dinner. "People who taste this unique dish can't believe I found it in a collection of lighter recipes," he reports from Johnstown, Pennsylvania. Carrots and onions are cooked with the chicken and round out the meal nicely.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1-1/2 cups reduced-sodium chicken broth
1/2 cup white wine or additional reduced-sodium chicken broth
2 medium celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 medium onion, thinly sliced
2 teaspoons dried tarragon
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon Dijon mustard
1/8 teaspoon browning sauce, optional
1 tablespoon chopped fresh parsley
Hot cooked rice, optional

Steps:

  • In a large nonstick skillet, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add chicken; cover and simmer 15-20 minutes longer or until chicken juices run clear. With a slotted spoon, remove chicken and vegetables to a serving dish., Combine cornstarch, water, mustard and browning sauce if desired until smooth; whisk into poaching liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon over chicken and vegetables; sprinkle with parsley. Serve over hot cooked rice if desired.

Nutrition Facts :

POACHED CHICKEN WITH TARRAGON



Poached Chicken With Tarragon image

This is from a 30 year old "garage sale" cookbook that I love called "Fifteen Minute Meals" by Emalee Chapman. The author studied cooking at Maxims in Paris. This simple recipe is delicious!

Provided by AlaskaPam

Categories     Chicken Breast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

2 boneless skinless chicken breast halves
3 cups chicken broth
1 cup heavy cream
fresh tarragon (leaves from 5-6 branches) or 1 tablespoon dried tarragon
salt
pepper
tarragon (optional garnish)

Steps:

  • Cut the chicken breasts into strips. Bring the broth to a boil and add the chicken breasts. Turn down to a simmer and simmer for 6-8 minutes In a seperate pan boil the cream and tarragon for 4-5 mins to thicken. Add the poached chicken to the sauce and cook for 2-3 minutes Add salt and pepper to taste and garnish with extra tarragon. I love this served with rice.

Nutrition Facts : Calories 603.6, Fat 49.2, SaturatedFat 28.7, Cholesterol 238.6, Sodium 1302.1, Carbohydrate 4.7, Sugar 1.2, Protein 34.9

Tips:

  • Choose the right chicken: Look for a whole chicken that is plump and has a moist appearance. Avoid any chicken that has a slimy texture or an off odor.
  • Use a large pot: You will need a pot that is large enough to hold the chicken and the poaching liquid. A 6-quart pot is a good size.
  • Don't crowd the chicken: Make sure that the chicken is not crowded in the pot. If it is, the chicken will not cook evenly.
  • Bring the liquid to a simmer: Do not boil the poaching liquid. A simmer is a gentle boil that is just below the boiling point.
  • Cook the chicken until it is cooked through: The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
  • Let the chicken rest: After cooking, let the chicken rest for 10 minutes before carving. This will allow the juices to redistribute throughout the chicken.

Conclusion:

Casserole poached chicken with white wine tarragon sauce is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is cooked in a flavorful poaching liquid that infuses it with flavor. The white wine tarragon sauce is a perfect complement to the chicken, and it adds a touch of elegance to the dish. This dish can be served with a variety of side dishes, such as roasted vegetables, mashed potatoes, or rice.

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