Stove-top Tarragon ’Roast’ Chicken with Pan Sauce

By by All-Clad
Images
Stove-top Tarragon ’Roast’ Chicken with Pan Sauce
Serves
Makes 4 servings
Ingredients
  • 1 whole chicken (2½ to 3 pounds)
  • 1 large bunch of fresh tarragon, plus additional for garnish
  • 1 lemon, rind grated and reserved(save the whole lemon to put in the chicken)
  • Salt and pepper
  • 3 tablespoons butter
  • ½ cup chicken stock
  • ¼ cup heavy cream
Procedure
Chicken stuffed with fresh tarragon and lemon is a burst of fresh spring flavors. It is first browned in the new All-Clad Steam & Sear Pan and then braised in the pan on top of the stove. The result is a very flavorful, moist chicken finished with a delicious creamy lemon sauce

Wash the chicken under cold water and pat the skin dry using paper towels. Be sure to clean the cavity with the paper towels. Season the cavity with salt and pepper.

Put 1 tablespoon of the butter in the cavity of the chicken along with the tarragon and the remaining whole lemon. Tie the legs of the chicken together with kitchen twine. Season the skin of the chicken generously with salt and pepper.

Place the All-Clad 3 Qt. Sear & Steam Pan on the stove and turn the heat to medium. Melt the remaining 2 tablespoons of butter in the pan. Add the chicken, breast side down and cook, browning the skin, without moving for about 6 minutes. When the breast skin is golden, gently turn the chicken on its side and continue browning, again about 6 minutes. Do the same on the other side. Finally brown the back. Total browning time should be 20 to 25 minutes in total.

When browning is complete, remove the chicken from the pan and discard all of the fat in the bottom of the pan. Add the chicken stock and bring to a boil, scraping up any browned bits. Return the chicken, breast side up, to the pan. Cover and cook on medium low for 60 minutes or until a thermometer inserted into the chicken thigh registers 160°F. Remove the chicken to a cutting board and loosely cover with foil. Let rest for 10 minutes.

Skim fat from cooking juices. Add the cream and bring to a boil. Let it lightly boil for a few minutes until the sauce reduces and thickens.

Carve the chicken and serve with the pan sauce and the grated lemon zest. Garnish with the additional fresh tarragon. Note: served in picture over mashed potatoes.

Stove-top Tarragon ’Roast’ Chicken with Pan Sauce

By by All-Clad
Serves
Makes 4 servings
Ingredients
  • 1 whole chicken (2½ to 3 pounds)
  • 1 large bunch of fresh tarragon, plus additional for garnish
  • 1 lemon, rind grated and reserved(save the whole lemon to put in the chicken)
  • Salt and pepper
  • 3 tablespoons butter
  • ½ cup chicken stock
  • ¼ cup heavy cream
Procedure
Chicken stuffed with fresh tarragon and lemon is a burst of fresh spring flavors. It is first browned in the new All-Clad Steam & Sear Pan and then braised in the pan on top of the stove. The result is a very flavorful, moist chicken finished with a delicious creamy lemon sauce

Wash the chicken under cold water and pat the skin dry using paper towels. Be sure to clean the cavity with the paper towels. Season the cavity with salt and pepper.

Put 1 tablespoon of the butter in the cavity of the chicken along with the tarragon and the remaining whole lemon. Tie the legs of the chicken together with kitchen twine. Season the skin of the chicken generously with salt and pepper.

Place the All-Clad 3 Qt. Sear & Steam Pan on the stove and turn the heat to medium. Melt the remaining 2 tablespoons of butter in the pan. Add the chicken, breast side down and cook, browning the skin, without moving for about 6 minutes. When the breast skin is golden, gently turn the chicken on its side and continue browning, again about 6 minutes. Do the same on the other side. Finally brown the back. Total browning time should be 20 to 25 minutes in total.

When browning is complete, remove the chicken from the pan and discard all of the fat in the bottom of the pan. Add the chicken stock and bring to a boil, scraping up any browned bits. Return the chicken, breast side up, to the pan. Cover and cook on medium low for 60 minutes or until a thermometer inserted into the chicken thigh registers 160°F. Remove the chicken to a cutting board and loosely cover with foil. Let rest for 10 minutes.

Skim fat from cooking juices. Add the cream and bring to a boil. Let it lightly boil for a few minutes until the sauce reduces and thickens.

Carve the chicken and serve with the pan sauce and the grated lemon zest. Garnish with the additional fresh tarragon. Note: served in picture over mashed potatoes.