Best 10 Chicken Tarragon Bake With Crunchy Potato Topping Recipes

CREAMY TARRAGON CHICKEN AND POTATOES

Steps:

• Preheat oven to 180C/350F. Brown seasoned with salt and pepper chicken legs in olive oil until golden on each side but not cooked all the way through. Remove to a plate and set aside.
• Add chopped onion and garlic to the pan and sauté over low heat for 5 minutes, add flour and stir it into the fat, let it cook for a minute or so, then pour in white wine, chicken stock and fresh tarragon leaves, stir until well combined and bring to a boil.
• Bring the chicken legs together with the juices back to the pan, add halved potatoes and cook in the oven at 180C/350F uncovered for 35 minutes, then take the pan out and pour in the cream. Cook for 10 minutes longer until the potatoes are soft and the chicken skin is golden.

CREAMY TARRAGON CHICKEN & POTATO BAKE

Steps:

• Melt 20g of the butter in a flameproof casserole dish over a medium heat. Season the chicken and add to the dish with the pancetta. Fry for 5 mins until the pancetta is crispy and the chicken browned and cooked through. Set aside in a bowl.
• Lower the heat, add the remaining butter and, when it starts foaming, add the onions. Cook for 10 mins until softened, then stir through the flour and cook for another 2 mins. Remove from the heat and slowly whisk in the chicken stock. Return to the hob, bring to the boil and cook for 5 mins. Stir through the tarragon, mustard and cream, followed by the chicken and pancetta, and cook for another 5 mins until the sauce is thickened.
• Heat the grill to high. Heat the mashed potato following pack instructions, then spoon on top of the chicken filling in the casserole dish. Smooth and swirl the potato over right to the edges, drizzle with a little olive oil and put under the grill for 8-10 mins or until the top is golden and bubbling.

CHICKEN-TARRAGON POT PIE

Steps:

• To make the crust, combine flour, butter, shortening, salt and sugar in a food processor. Pulse together just until the mixture is crumbly and butter is broken into small pieces. Pour 1/3 cup ice water into the machine, and pulse 3 or 4 times. Squeeze a little dough in your hand to see whether it clumps together and is evenly moist. If not, add another tablespoon of water, and pulse 1 or 2 times more. Don't overmix so that the dough forms a ball.
• Turn out dough on a large sheet of plastic wrap. Lift ends of plastic to gather dough together inside. Press into a large disk, and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 2 days.
• To make the filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add carrot, celery, leeks and tarragon, and cook, stirring, just until slightly softened but not browned (reduce the heat if necessary to prevent browning), about 3 minutes. Transfer cooked vegetables to a bowl, wipe out the skillet, and place it back on the stove.
• Add remaining 3 tablespoons butter, and melt over medium heat. Whisk in flour, and cook, whisking, until the mixture bubbles and smells cooked. Do not let it brown. Whisk in 2 cups broth, and cook, whisking, 1 minute. Whisk in cream, and cook 2 or 3 minutes, just until thickened. Add salt and pepper. If the sauce is too thick, whisk in remaining broth.
• Heat the oven to 400 degrees. Add cooked vegetables and peas, chicken and sauce to 8-inch deep pie dish or other baking dish, mix gently, and taste for seasoning.
• Flour a work surface. Remove dough from refrigerator. Roll out the dough, turning and flouring often, and cut a shape approximately the size of your baking dish plus 1 1/2 inches overlap all around.
• Roll dough up onto the rolling pin, and unroll over dish, so it rests evenly on top of filling. Fold the edges under and crimp. Poke tip of knife through crust to create 3 vent holes near the center. Whisk the egg with a teaspoon of cold water. Use a pastry brush to lightly coat the entire crust with egg wash. Place on cookie sheet, and place in oven.
• Bake 20 minutes, then reduce temperature to 375 degrees. Bake 25 to 30 minutes more, until crust is golden and filling is bubbling through vents. Let rest 10 minutes before serving.

CHICKEN TARRAGON

Steps:

• Sprinkle chicken with paprika. In a large skillet, brown chicken in 2 teaspoons butter. Place the vegetables in a greased 13-in. x 9-in. baking dish. Top with chicken. , Melt the remaining butter; stir in the tarragon, lemon juice, salt and pepper. Pour over chicken and vegetables. Cover and bake at 350° for 30-35 minutes or until chicken juices run clear and vegetables are tender.

CHICKEN, TARRAGON AND POTATO CASSEROLE

Steps:

• Preheat oven to 400°F.
• Butter a shallow 8 or 9-inch baking dish.
• Slice potatoes thinly and boil in salted water for 10 minutes or until tender.
• Drain and set aside.
• Heat oil and butter in a medium frying pan.
• Add onion and cook for 5 minutes.
• Add chicken and fry over a high heat until nicely browned.
• Lower heat and stir in tarragon and half of the cream and season with salt and pepper.
• Spread half of the potatoes in the greased baking dish and pour chicken mixture over top.
• Cover with remaining potatoes.
• Pour remaining cream over top of potatoes and sprinkle with gruyere.
• Bake for 20-25 minutes or until top of casserole is golden.

TARRAGON POACHED CHICKEN

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.

RANCH POTATO-TOPPED CHICKEN BAKE

Steps:

• Heat oven to 375°F. In 4-quart saucepan, mix filling ingredients. Cook over medium heat, stirring occasionally, until mixture is bubbly and hot. Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
• In 2-quart saucepan, heat water to boiling. Remove from heat. Add milk. Stir in potato mix (dry) and ranch dip mix with fork until moistened. Let stand 1 minute. Add egg; blend well. Cool 5 minutes. Spoon or pipe potato mixture around edges of hot chicken mixture.
• Bake 25 to 30 minutes or until potatoes are set and light golden brown.

CREAMY TARRAGON CHICKEN BAKE

Steps:

• Mix half the oil and flour in a saucepan (off the heat), then blend in the soya milk (it must be well blended before heating). Bring the sauce slowly to the boil, whisking constantly, then simmer for 1 min. Remove from the heat, cover with greaseproof paper and set aside.
• Heat oven to 200C/fan 180C/gas 6. Heat remaining oil in a frying pan, add the chicken, then fry for 2-3 mins or until brown (it won't be cooked through). Transfer to an ovenproof gratin dish. Add the onions to the pan and fry for 2-3 mins. Spoon over the chicken, then top with the tomatoes and asparagus. Set aside while you prepare the sauce.
• Put the sugar and vinegar into the pan. Stir over medium heat until the sugar is a dark caramel colour, then add the stock. Bring to the boil and simmer for 1 min. Whisk into the milky sauce until blended, season, then add the tarragon. Spoon sauce over the chicken and veg, sprinkle with crumbs and cheese, then bake for 20 mins or until cooked through.

GARLIC AND TARRAGON CHICKEN

Steps:

• Preheat oven to 500°F. Combine oil, garlic and tarragon in small bowl. Coat chicken pieces with oil mixture. Arrange chicken on baking sheet. Season with salt and pepper. Bake chicken 10 minutes. Reduce heat to 375°F. Bake until chicken is just cooked through, about 30 minutes longer.

CHICKEN TARRAGON BAKE WITH CRUNCHY POTATO TOPPING

Steps:

• Heat oil in a pan and brown the chicken.
• Remove chicken and set aside.
• Heat the 30g butter in the pan and add the leek and garlic.
• Cook and stir until the leek is soft.
• Add flour and stir until bubbling.
• Gradually stir in the wine, stock, mustard, lemon juice, sour cream and tarragon.
• Return chicken to the pan and simmer, covered, for 30 minutes.
• Transfer mixture to a 8 cup ovenproof dish.
• Coarsely grate the potatoes and rinse under cold water until water is clear.
• Boil a pot of water and add potatoes.
• Boil for 5 minutes then drain and rinse under cold water.
• Drain again of all excess water.
• Spread the potato over the top of the chicken mixture.
• Brush with the melted butter.
• Bake uncovered in a 350 degree F (180degree C) oven for 30-45 minutes.
• You want the potato to be nice and brown.
• This dish can be frozen for 2 months.
• To freeze cover the UNBAKED dish with plastic wrap and foil.
• Thaw before baking.