Best 5 Poulet A Lestragon With Rice Pilaf And Yellow Wax Bean Fricassée Recipes

POULET à L'ESTRAGON

Steps:

• For the Poulet à l'Estragon
• Bring a large pot of salted water to a boil and set a bowl of ice water on the side. Score an X on the bottoms of the tomatoes. Boil them for 5 seconds, or until the skins loosen on the bottoms. Strain and peel under cold running water; set aside.
• In a 5-quart braising pan over medium-high heat, melt the butter with the oil. Season the chicken on all sides with salt and pepper.
• Add the chicken to the pan skin side down and sear until golden brown on both sides, about 10 minutes total. Transfer the chicken to a platter, set aside, and strain all but 1 tablespoon fat from the pan.
• Reduce the heat to medium and add the shallots and onions to the pan. Cook, stirring, until the shallots are soft. Add the tomato paste and flour and cook, stirring, for another minute. Add the vinegar, bring to a simmer, then stir in the chicken stock. Bring to a simmer, making sure to scrape the bottom of the pan. Return the chicken to the pan with half of the tomatoes and the tarragon. Cover and simmer for 10 minutes, stirring occasionally. Add the remaining tomatoes, cover, and simmer for another 20 minutes, or until the chicken is cooked through.
• For the Rice Pilaf
• Rinse the rice with cold water until it runs clear. Heat the olive oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until translucent. Add the rice and stir to coat. Add the butter, chicken stock, salt, bay leaf, thyme, and tarragon and bring to a simmer. Cover and cook undisturbed over low heat for 10 to 15 minutes. Turn off the heat and rest, covered, for 5 minutes. Remove the lid and fluff the rice with a fork.
• For the Yellow Wax Bean Fricassée
• Bring a large saucepan of salted water to a boil. Add the beans and boil for 4 minutes, or until tender. Strain, return the beans to the pan over medium-low heat, and toss with the butter. Season with salt and pepper and toss in the tarragon leaves just before serving.

RICE AND BLACK BEAN PILAF

Steps:

• Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork.
• Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and cook until just warmed through, about 1-2 minutes.
• Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.
• Excellent source of: Protein, Fiber, Vitamin A, Niacin, Vitamin K, Manganese, Phosphorus
• Good source of: Thiamin, Vitamin B6, Vitamin C, Copper, Iron, Magnesium, Potassium, Selenium

YELLOW RICE PILAF

Steps:

• Fill a medium saucepan with water, and bring to a boil; add salt and rice. Cook until rice is just tender, 15 to 20 minutes. Drain, and transfer rice to a serving bowl.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, and cook, stirring, until it begins to soften, about 4 minutes. Add carrot; cook, stirring, until vegetables are tender, about 5 minutes. Stir in peas, turmeric, cumin, and paprika; cook until heated through. Transfer mixture to bowl with rice, and stir to combine. Season with salt and pepper. Serve warm or at room temperature.

POULET A L'ESTRAGON WITH RICE PILAF AND YELLOW WAX BEAN FRICASSéE

Steps:

• Bring a large pot of salted water to a boil and set a bowl of ice water on the side. Score an X on the bottoms of the tomatoes. Boil them for 5 seconds, or until the skins loosen on the bottom. Strain and peel under cold running water; set aside.
• In a 5-quart (4.7L) braising pan over medium-high heat, melt the butter with the oil. Season the chicken on all sides with salt and pepper.
• Add the chicken to the pan skin-side down and sear until golden brown on both sides, about 10 minutes total. Transfer the chicken to a platter, set aside, and strain all but 1 tablespoon (15ml) fat from the pan.
• Reduce the heat to medium and add the shallots and onions to the pan. Cook, stirring, until the shallots are soft. Add the tomato paste and flour and cook, stirring, for another minute. Add the vinegar, bring to a simmer, then stir in the chicken stock. Bring to a simmer, making sure to scrape the bottom of the pan. Return the chicken to the pan with half of the tomatoes and the tarragon. Cover and simmer for 10 minutes, stirring occasionally. Add the remaining tomatoes, cover, and simmer for another 20 minutes, or until the chicken is cooked through.
• For the Rice Pilaf, rinse the rice with cold water until it runs clear. Heat the olive oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until translucent. Add the rice and stir to coat. Add the butter, chicken stock, salt, bay leaf, thyme and tarragon and bring to a simmer. Cover and cook undisturbed over low heat for 10 to 15 minutes. Turn off the heat and rest, covered, for 5 minutes. Remove the lid and fluff the rice with a fork.
• For the Yellow Wax Bean Fricassee, bring a large saucepan of salted water to a boil. Add the beans and boil for 4 minutes or until tender. Strain, return the beans to the pan over medium-low heat, and toss with the butter. Season with salt and pepper and toss in the tarragon leaves just before serving.

POULET A L'ESTRAGON (CHICKEN WITH TARRAGON)

Steps:

• Remove the giblets from the chicken, and reserve them for another use. Place the chicken in a bowl or sink, and pour the boiling water over it. This French trick tightens the skin of the bird, which in turn seals in the flavor better. Dry the chicken with paper towels.
• Preheat the oven to 375 degrees.
• Blend the softened butter with half the tarragon and a little salt and pepper. Place the herb butter in the cavity of the chicken, then place the chicken in a cast-iron casserole, pour the wine over it, cover, and roast for 1 to 1 1/2 hours or until it is cooked through.
• Transfer the chicken to a hot serving dish. Stir the beurre manie into juices in the casserole, and cook for 1 minute. Add the cream and the remaining tarragon, and cook, stirring, until the sauce has thickened. Pour the sauce over or around chicken, and serve immediately.