Tarragon Chicken

//Tarragon Chicken

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I spent some time up in QLD at my lovely in laws place over Easter. It was the best time AND the food was delicious! (its the most important thing right?! haha). I love seeing what others cook. This was a meal that my mother in law cooked and I knew my boys would love it so had to try it at some stage.  This is my version of the meal and is a little different based on what I had in the pantry at the time.

This is a great recipe to use up leftover Shredded Chicken you may have. If you don’t have any shredded chicken you can make some easily with my recipe here. A BBQ chicken broken up would work just as well too.

Does anyone else have a jar of dried Tarragon leftover from a tmx cooking demo? I had some from a year ago when I bought my machine and never knew what to do with it until now.

This is my take on Tarragon Chicken.

 

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Well we can’t have you missing out! The recipe for traditional cooking methods is included below the tmx version. Enjoy!

 

Tarragon Chicken - TMX Version
Serves 4
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 400g dried pasta, more or less to taste
  2. 400g shredded chicken
Tarragon Sauce
  1. 1 onion, peeled and quartered
  2. 2 garlic cloves, peeled
  3. 600mls milk
  4. 50g plain flour
  5. 50g butter, cubed
  6. 1.5 tablespoons dried tarragon, less if preferred as it is a strong taste
  7. 1 teaspoon of Herbamare salt or regular salt
  8. Pepper to taste
Breadcrumbs
  1. 2 slices of day old bread, broken up into several pieces
  2. 50g parmesan cheese, cubed
  3. 1 tablespoon parsley, fresh is best but dried is fine
Instructions
  1. Cook pasta according to packet instructions.
Breadcrumbs
  1. Preheat oven to 180 degrees.
  2. Place ingredients into bowl.
  3. Blitz on speed 7 until desired consistency. Approximately 5-7 seconds.
  4. Place on to a baking tray in an even layer and bake until golden and crunchy. Approximately 15 minutes. Stir occasionally.
Tarragon Sauce
  1. Place onion and garlic into bowl.
  2. Blitz on speed 7 for 4 seconds. Scrape down.
  3. Add butter and cook at 100 degrees, speed 2 for 4 minutes.
  4. Add remaining ingredients.
  5. Cook at 90 degrees, speed 4 for 8 minutes.
Assembly
  1. Add previously cooked shredded chicken to tarragon sauce and cook at 90 degrees, reverse, speed 1 for 2 minutes to heat chicken through.
  2. Serve tarragon chicken mix over drained hot pasta and top with the breadcrumb mixture.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 

Tarragon Chicken
Serves 4
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 400g dried pasta, more or less to taste
  2. 400g shredded chicken
Tarragon Sauce
  1. 1 onion, very finely diced
  2. 2 garlic cloves, crushed
  3. 600mls milk
  4. 50g plain flour
  5. 50g butter, cubed
  6. 1.5 tablespoons dried tarragon, less if preferred as it is a strong taste
  7. 1 teaspoon of Herbamare salt or regular salt
  8. Pepper to taste
Breadcrumbs
  1. 2 slices of day old bread, broken up into several pieces
  2. 50g parmesan cheese, cubed
  3. 1 tablespoon parsley, fresh is best but dried is fine
Instructions
  1. Cook pasta according to packet instructions.
Breadcrumbs
  1. Preheat oven to 180 degrees.
  2. Place ingredients into a food processer.
  3. Blitz on high speed until desired consistency. Approximately 5 seconds.
  4. Place on to a baking tray in an even layer and bake until golden and crunchy. Approximately 15 minutes. Stir occasionally.
Tarragon Sauce
  1. Place onion and garlic into a saucepan over medium heat.
  2. Add butter and cook until slightly translucent.
  3. Add flour and whisk to form a sort of buttery paste.
  4. Remove from heat.
  5. Add a tablespoon or two of the milk.
  6. Whisk to combine.
  7. Add the remaining milk in small amount and whisk vigourously each time to ensure a smooth mixture and no lumps.
  8. Place saucepan back on to heat and whisk until thickened.
Assembly
  1. Add previously cooked shredded chicken to tarragon sauce and cook over a low heat for 2 minutes to heat chicken through.
  2. Serve tarragon chicken mix over drained hot pasta and top with the breadcrumb mixture.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 

 

By |2017-06-12T11:21:33+00:00August 22nd, 2014|Categories: Lunch and Dinner|2 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

2 Comments

  1. Kellie August 22, 2014 at 9:21 pm - Reply

    Peta, I have been looking at and trying your recipes for a few months now and it was only when I was reading this recipe that I realised the second recipe was for non thermomix cooking! Lol, I often wondered why there was 2 copies of the same recipe. Haha, had a little giggle at myself!

    • Peta August 30, 2014 at 5:56 pm - Reply

      You are not the only one dont worry haha!

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