10 INGREDIENTS • 17 STEPS • 1HR

Chicken with Tarragon with Brussels

Name: Chicken with Tarragon with Brussels
Total time: PT3600.0S
Yield: 2
Ingredients: 8 ounce Brussels Sprouts; 1/2 Onion; 4 Shallot; 0.25 ounce Tarragon; 0.25 ounce Fresh Parsley; 3 slice Bacon; to taste Butter; 1/2 Whole Chicken; 1/2 cup White Cooking Wine; 1 tablespoon Red Wine Vinegar

Recipe

4.0

3 ratings

In Beard on Food, James Beard wrote that “Tarragon is the most exceptional and helpful herb. The unique flavor of its pointed leaves belongs with fish, is an absolute must for Béarnaise sauce, gives vinegar a glorious taste, and is the best friend that chicken ever had.”

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Chicken with Tarragon with Brussels

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Chef'd

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In Beard on Food, James Beard wrote that “Tarragon is the most exceptional and helpful herb. The unique flavor of its pointed leaves belongs with fish, is an absolute must for Béarnaise sauce, gives vinegar a glorious taste, and is the best friend that chicken ever had.”

1HR

Total Time

$4.13

Cost Per Serving

Ingredients

Servings

2

us / metric

2 1/2 cups

Brussels Sprouts

1/2

Small Onion

4

Shallots

1/4 cup

3 Tbsp

3 slices

to taste

1/2

1/2 cup

White Cooking Wine

1 Tbsp

Red Wine Vinegar

Nutrition Per Serving

VIEW ALL

Calories

1458

Fat

95.6 g

Protein

115.8 g

Carbs

23.8 g

Add to plan

Chicken with Tarragon with Brussels

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Chef'd

At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking InstructionsHide images

step 1

Preheat oven to 400 degrees F (200 degrees C).

step 2

Bring 4 cups of water and 2 teaspoons of salt to aboil in a medium saucepot over medium-high heat.

step 3

Trim the bottom of the Brussels Sprouts (2 1/2 cups) and slice in half lengthwise.

step 4

Add the brussels sprouts to the boiling water and cook for 3 to 4 minutes until they are slightly cooked yet still crisp. Place into a colander and rise under cold water for 1 minute. Set aside.

step 5

Meanwhile, peel and dice only 1/2 of the Onion (1/2). Finely chop the Shallots (4). Set both aside.

step 6

Remove the Tarragon (1/4 cup) and Fresh Parsley (3 Tbsp) leaves from their stems and discard stems. Set aside a few leaves of tarragon and parsley for garnish. Finely chop remaining herbs.

step 7

Cut the Bacon (3 slices) into 1/4 inch cubes. Set aside.

step 8

Pat the Whole Chicken (1/2) pieces dry with paper towels and season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

step 9

Melt the 4 pats of Butter (to taste) and 1 tablespoon of olive oil in a large oven-proof saute pan over medium-high heat.

step 10

Add the chicken and minced shallots to the pan and reduce the heat to medium-low. Simmer for 6 to 7 minutes.

step 11

Increase the heat to medium and add the White Cooking Wine (1/2 cup) chopped tarragon, parsley and 1/4 teaspoon of salt into the pan, scraping up any bites on the bottom of the pan.

step 12

Place pan in the oven for 8 minutes.

step 13

Meanwhile, heat a medium saute pan over medium-high heat. Add the bacon and saute for 6 minutes. Remove bacon from pan and set aside.

step 14

Add brussel sprouts, chopped onions, 1/2 teaspoon of salt and pepper to the pan. Cook on high heat for 6 minutes.

step 15

Add the Red Wine Vinegar (1 Tbsp) and deglaze pan. Add the bacon back into the pan and stir until everything is well incorporated. Turn off heat.

step 16

In the center of two plates, evenly divide the brussels sprouts mixture. Place two pieces of half bone in chicken over vegetable mixture and spoon sauce from pan over chicken.

step 17

Garnish with reserved tarragon and parsley leaves and enjoy!