For a delicious and wholesome meal, consider preparing a dish of chicken with vegetables and tarragon. The combination of tender chicken, flavorful vegetables, and the aromatic herb tarragon creates a symphony of flavors that will delight your taste buds. With just a few simple ingredients and easy-to-follow steps, you can have a satisfying and nutritious dish ready to enjoy.
Check out the recipes below so you can choose the best recipe for yourself!
TARRAGON CHICKEN WITH VEGETABLES
An easy-to-make skillet chicken dinner that boasts lots of vegetables and a fresh lemon tarragon sauce, served with couscous.
Provided by Rachel Gurk
Categories Main Dish
Time 1h
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in a large sauté pan over medium heat. Pat chicken dry and sprinkle with ¼ teaspoon each salt and pepper. Add the chicken to the pan and cook until lightly browned on both sides, 6 to 8 minutes total. Chicken doesn't need to be cooked through. Transfer to a clean plate.
- If necessary, add another tablespoon of oil to pan. Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring occasionally, until lightly browned, 4 to 6 minutes.
- Stir in onion and carrots; cook, stirring occasionally, until vegetables are starting to soften, about 4 minutes.
- Stir in garlic and tarragon; cook until fragrant, about 1 minute. Sprinkle the mixture with flour and cook, stirring, for 1 minute.
- Add broth slowly, increase heat to high and bring to a simmer. Adjust heat to maintain a low simmer. Return the chicken and any accumulated juices, cover and cook about 10 minutes.
- Uncover and cook 5 minutes more.
- Add peas and lemon juice to the pan and cook, uncovered, until the peas are heated through, about 2 minutes.
- Serve with prepared couscous.
Nutrition Facts : Calories 536 kcal, Carbohydrate 60 g, Protein 48 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 162 mg, Sodium 652 mg, Fiber 8 g, Sugar 9 g, UnsaturatedFat 8 g, ServingSize 1 serving
CHICKEN WITH VEGETABLES AND TARRAGON
Categories Food Processor Chicken Vegetable Sauté Quick & Easy Low Cal Wheat/Gluten-Free Bell Pepper Carrot Spring Healthy Tarragon Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 8
Steps:
- Grate bell pepper, carrot and zucchini in food processor fitted with coarse shredder (or grate by hand). Season chicken breasts with salt and pepper. Heat olive oil in heavy large skillet over medium high heat. Add chicken breasts and sauté until golden and just cooked through, about 5 minutes per side. Transfer chicken breasts to plate; tent with foil. Add grated vegetables, chopped shallots and tarragon to same skillet and toss 1 minute. Add white wine and simmer 2 minutes. Season vegetables to taste with salt and pepper. Spoon over chicken and serve.
BRAISED CHICKEN TARRAGON
Chicken braised with wine, tarragon, and leeks is tender, aromatic, and delicious.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h15m
Number Of Ingredients 10
Steps:
- Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Add chicken, skin side down; cook until skin is browned, about 5 minutes. Turn, and cook until other side is browned, about 3 minutes. Transfer to a plate; set aside.
- Add leeks to skillet; cook until soft, about 3 minutes. Add tarragon; cook 1 minute. Add wine; deglaze pan, scraping up any browned bits from bottom, until liquid evaporates. Add stock and zest. Cover; bring to a boil. Return chicken to skillet; simmer, covered, over medium-low heat until cooked through, 35 to 40 minutes.
- Transfer chicken to a platter; keep warm. Place skillet over high heat; cook until sauce thickens, 5 to 6 minutes. Stir in lemon juice. To serve, spoon sauce over chicken; garnish with tarragon sprigs.
TARRAGON CHICKEN AND VEGETABLES
Chicken breasts and vegetables seasoned with tarragon. Gluten free, dairy free, and sugarless main dish from Meijer's recipe tree.
Provided by bosmatj
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For marinade, combine vinegar, oil, soy sauce, garlic, and tarragon. Reserve 1/4 cup of marinade. Place chicken in resealable plastic bag, set in bowl. Pour remaining marindae over chicken. seal bag; turn to coat chicken. Refrigerate 1 to 12 hours.
- Preheat oven to 375°F Drain chicken; discard marinade. Place chicken in shallow baking pan. Toss vegetables with reserved 1/4 cup marinade. Place in 1-1/2-quart casserole dish; cover.
- Bake chicken and vegetables 25 minutes. Remove cover from vegetables. Bake 20 to 30 minutes more or until chicken is tender and no longer pink and vegetables are tender.
Nutrition Facts : Calories 419.1, Fat 34.2, SaturatedFat 5.5, Cholesterol 46.4, Sodium 252.9, Carbohydrate 10.8, Fiber 2.4, Sugar 4.7, Protein 17
CHICKEN TARRAGON
This easy-to-fix entree combines moist chicken breasts with zucchini, carrots and mushrooms. "I love tarragon, so I make this dish often," says Ruth Peterson of Jenison, Michigan.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 300 calories, Fat 18g fat (10g saturated fat), Cholesterol 103mg cholesterol, Sodium 525mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.
TARRAGON CHICKEN AND VEGETABLES
Make and share this Tarragon Chicken and Vegetables recipe from Food.com.
Provided by 4-H Mom
Categories Easy
Time P1DT5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For marinade, combine vinegar, oil, soy sauce, garlic and tarragon.
- Reserve 1/4 cup of marinade.
- Place chicken in resealable plastic bag, turn to coat chicken.
- Marinate in refrigerator 1 to 12 hours.
- Preheat oven to 375 degrees.
- Drain chicken, discard marinade.
- Place chicken in shallow baking pan.
- Toss vegetables with reserved 1/4 cup marinade.
- Place in 1 1/2 quart casserole dish, cover.
- Bake chicken and vegetables 25 minutes.
- Remove cover from vegetables.
- Bake 20 minutes more or until chicken is tender and no longer pick and vegetables are tender.
Nutrition Facts : Calories 543.8, Fat 41, SaturatedFat 7.4, Cholesterol 92.8, Sodium 298.6, Carbohydrate 10.8, Fiber 2.4, Sugar 4.7, Protein 32.1
LEMON-TARRAGON ROAST CHICKEN WITH VEGETABLES
For an irresistible one-pan Sunday dinner, roasted lemon-tarragon chicken-left untrussed for the crispiest skin-rests atop a bed of onions with carrots, potatoes, celery, and garlic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees. Rub chicken inside and out with one garlic half. Place both garlic halves and the tarragon sprigs in cavity. Stir together butter, shallot, chopped tarragon. Season with salt and freshly ground pepper. Loosen skin of chicken near cavity with hands; spread butter mixture under skin all over flesh.
- Squeeze juice from lemon halves over chicken; place in cavity. Season with salt and freshly ground pepper.
- Halve the large onions horizontally at an angle. Arrange in the middle of a 9-by-13-inch roasting pan to form a square. Position halves so that the slanted ends of each pair face each other, inward, and almost touch. Place chicken, breast side up, on onion "rack."
- Quarter the small onions; arrange with carrots, celery, and potatoes around bird. Tuck lemon slices between wings and breast, and legs and breast. Pour wine and stock over vegetables.
- Roast chicken and vegetables, basting 2 or 3 times with pan juices, until an instant-read thermometer inserted into thickest part of chicken thigh registers 165 degrees and juices run clear, 1 to 1 1/2 hours.
- Remove pan from oven, and let chicken stand 10 minutes. Carve chicken. Arrange chicken and roasted vegetables (including rack onions) on a platter. Spoon pan juices over meat.
ROAST TARRAGON CHICKEN RECIPE BY TASTY
Here's what you need: butter, small sweet potatoes, celery, large sweet onions, small red sweet peppers, small yellow peppers, olive oil, red pepper flakes, garlic powder, fresh tarragon, whole chicken, salt, pepper, chicken stock, ground cayenne pepper
Provided by Bethany Edings
Yield 5 serving
Number Of Ingredients 15
Steps:
- Using some of the butter, grease a large roasting pan well.
- Then preheat oven to 375°F (190°C).
- Roughly chop all vegetables (if you don't they might cook down too much or get mushy).
- In large bowl combine all vegetables. Sprinkle with olive oil, pepper flakes, garlic powder, and 1 tablespoon tarragon. Set aside.
- Pat chicken dry, making sure no innards are left in the chicken. Sprinkle 1 tablespoon tarragon inside of chicken along with a pinch of salt and pepper.
- Carefully mix remaining butter and tarragon place it under the skin of the chicken on top of the breasts.
- Place a small oven-safe grate or rack in bottom of roasting pan then pour in your mixed vegetables. Around it add ½ cup chicken stock.
- Place chicken on top of rack so it sits above the vegetables and stock.
- Cover with either lid or aluminum foil. Place in oven, adding ½ cup chicken stock as needed to keep the vegetables moist, but not drowned. Cook chicken for 2 hrs( cooking times vary on size of chicken and oven settings). Once chicken is close to being done, pull from oven and remove cover. Sprinkle with ground cayenne pepper and salt.
- Place chicken back into oven to brown for 10-15 minutes.
- Enjoy!
Nutrition Facts : Calories 1074 calories, Carbohydrate 98 grams, Fat 57 grams, Fiber 13 grams, Protein 42 grams, Sugar 38 grams
GRILLED CHICKEN AND VEGETABLE SANDWICHES WITH TARRAGON MAYONNAISE
Provided by Carey Paquette
Categories Sandwich Chicken Herb Poultry Vegetable Picnic Super Bowl Lunch Mayonnaise Zucchini Summer Tailgating Grill/Barbecue Tarragon Bon Appétit Virginia Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Blend first 3 ingredients in bowl; season mayonnaise with salt and pepper.
- Using meat mallet, flatten chicken breast halves in plastic bag to 1/2-inch thickness; cut chicken crosswise in half. Place on sheet of foil. Brush chicken with 1 tablespoon oil; sprinkle with half of garlic, then salt and pepper.
- Place zucchini and onion slices on sheet of foil and brush with remaining 2 tablespoons oil; sprinkle with remaining garlic, then salt and pepper.
- Prepare barbecue (medium-high heat). Grill chicken pieces until cooked through, about 5 minutes per side; transfer to work surface. Grill vegetables until softened slightly and charred, about 7 minutes per side for onion and 5 minutes per side for zucchini. Transfer to work surface.
- Grill rolls until toasted, about 2 minutes per side. Spread tarragon mayonnaise on roll bottoms; top with 1 chicken piece, 1/4 of grilled vegetables, and 2 tomato slices. Cover with roll tops.
Tips:
1. Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your dish.
2. Select the Right Chicken: Boneless, skinless chicken breasts or thighs are good choices for this recipe.
3. Marinate the Chicken: Marinating the chicken in a mixture of olive oil, lemon juice, herbs, and spices will add flavor and moisture.
4. Cook the Chicken Properly: Cook the chicken until it reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat.
5. Sauté the Vegetables: Sautéing the vegetables in butter or olive oil will bring out their natural flavors.
6. Add the Tarragon: Tarragon is the star of this dish, so add it at the end of cooking to preserve its delicate flavor.
7. Serve Immediately: This dish is best served immediately after cooking, while the chicken and vegetables are still hot and tender.
Conclusion:
This Chicken with Vegetables and Tarragon is a delicious and healthy meal that is perfect for any occasion. It is easy to make and packed with flavor. The combination of tender chicken, colorful vegetables, and fragrant tarragon creates a dish that is both satisfying and nutritious. Serve it with your favorite sides, such as rice, pasta, or roasted potatoes, for a complete meal.
Conclusion:
This Chicken with Vegetables and Tarragon is a delicious and healthy meal that is perfect for any occasion. It is easy to make and packed with flavor. The combination of tender chicken, colorful vegetables, and fragrant tarragon creates a dish that is both satisfying and nutritious. Serve it with your favorite sides, such as rice, pasta, or roasted potatoes, for a complete meal.
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