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Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the water, soup, lemon juice, tarragon and black pepper in the skillet and heat to a boil. Stir in the rice. Return the chicken to the skillet. Reduce the heat to low.
While the pan heats up (this can take about 15 minutes), make sure the chicken is patted as dry as possible. Brush the skin side of the chicken breasts with the lard. When the pan is smoking hot, carefully place the chicken, skin side down, in the pan, and cover carefully with a lid or sheet of aluminum foil.
Tarragon is one of the four fines herbes of French cooking and is particularly suitable for chicken, fish, and egg dishes. Tarragon is the main flavoring component of Béarnaise sauce. Fresh, lightly bruised tarragon sprigs are steeped in vinegar to produce tarragon vinegar. Pounded with butter, it produces an excellent topping for grilled ...
Lemon Tarragon Chicken by Kevin Curry. Lemon and tarragon are a classic combination for a reason — the herb’s licorice-like notes pair wonderfully with citrus. Chicken thighs pick up those ...
Epic Tarragon Roast Chicken by Julius Roberts. We’ve seen just about every way to cook chicken, but this may be one of the best. It starts by spatchcocking the bird, which cuts the cook time by ...
Lemon Tarragon Chicken by Kevin Curry. This easy weeknight dinner highlights the classic pairing of lemon and tarragon. Combine the two along with olive oil, salt and pepper to create a simple but ...
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The canonical fines herbes of French haute cuisine comprise finely chopped parsley, chives, tarragon and chervil. These are employed in seasoning delicate dishes, such as chicken, fish, and eggs, that need a relatively short cooking period; they may also be used in a beurre blanc sauce for seasoning such dishes. Fines herbes are also eaten raw ...
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