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Chicken Tarragon With Eryngii Mushroom

 
One serving costs about $2.13

$2.13 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free
spoonacular Score:37%

Spoonacular Score: 37%

 

Chicken Tarragon With Eryngii Mushroom is a gluten free recipe with 4 servings. One serving contains 583 calories, 23g of protein, and 48g of fat. For $2.13 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. Head to the store and pick up spring onion, cream, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately approximately 45 minutes. With a spoonacular score of 34%, this dish is not so excellent. If you like this recipe, you might also like recipes such as Tarragon Mushroom Chicken, Chicken Cutlets with Tarragon-Mushroom Sauce, and Chicken Cutlets with Tarragon-Mushroom Sauce.

Ingredients

Servings:
15.87 oz
15.87 oz chicken thighs
chicken thighs
4
4  smoked bacon rashers
smoked bacon rashers
5.29 oz
5.29 oz mushrooms
mushrooms
50 ml
50 ml olive oil
olive oil
80 ml
80 ml brandy
brandy
80 ml
80 ml fresh cream
fresh cream
0.51 oz
0.51 oz tomato paste
tomato paste
1 Tbsp
1 Tbsp fresh tarragon
fresh tarragon
3 stalks
3 stalks spring onion
spring onion
some
some black Salt & Pepper
black Salt & Pepper
15.87 oz chicken thighs
15.87 oz
chicken thighs
4  smoked bacon rashers
4
smoked bacon rashers
5.29 oz mushrooms
5.29 oz
mushrooms
50 ml olive oil
50 ml
olive oil
80 ml brandy
80 ml
brandy
80 ml fresh cream
80 ml
fresh cream
0.51 oz tomato paste
0.51 oz
tomato paste
1 Tbsp fresh tarragon
1 Tbsp
fresh tarragon
3 stalks spring onion
3 stalks
spring onion
some black Salt & Pepper
some
black Salt & Pepper

Equipment

oven
oven
frying pan
frying pan
oven
oven
frying pan
frying pan


Instructions

Wash chicken pieces thoroughly and trim off excess fat. Remove the skin and debone, if using chicken thighs or you can leave the bones in. Preheat oven to 180 C. In a large heavy pan, heat the oil to medium high. Add in the chicken pieces and cook about 2 minutes on each side, turning once. Remove from pan and drain excess oil. In the same oil and pan, add in the sliced smoked bacon. Stir for 2 minutes and add in the sliced Eryngii Mushrooms. Cook for 5 minutes or until the mushrooms slightly wilted. Add in the brandy, tomato paste and tarragon leaves. Stir until mixture boils. Reduce heat and add in fresh cream. Simmer for 2 minutes and remove from heat. Stir in chopped Spring onions and season to taste with salt and freshly ground black pepper. Arrange chicken pieces in a shallow ovenproof dish. Pour the sauce over the chicken. Covered and baked in the oven for 30 minutes or until chicken is tender.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.30
Ingredient
450 grams chicken thighs
4 smoked bacon rashers
150 grams mushrooms
50 milliliters olive oil
80 milliliters brandy
80 milliliters fresh cream
15 milliliters tomato paste
1 tablespoon fresh tarragon
3 stalks spring onion
Price
$2.99
$1.13
$0.83
$0.60
$2.47
$0.43
$0.06
$0.45
$0.24
$9.20

Tips

Health Tips

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you have too much bacon (is this even possible?) you can freeze individual slices by laying them between sheets of wax paper. Even better, you can put them on a single sheet of wax paper and roll the paper in such a way that you can just unroll it later and remove however many slices you want.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
583k Calories
23g Protein
47g Total Fat
4g Carbs
7% Health Score
Limit These
Calories
583k
29%

Fat
47g
73%

  Saturated Fat
14g
90%

Carbohydrates
4g
2%

  Sugar
1g
2%

Cholesterol
152mg
51%

Sodium
322mg
14%

Alcohol
6g
37%

Get Enough Of These
Protein
23g
47%

Selenium
29µg
42%

Vitamin B3
7mg
39%

Vitamin K
29µg
28%

Vitamin B6
0.54mg
27%

Phosphorus
266mg
27%

Vitamin B2
0.38mg
22%

Vitamin B5
1mg
19%

Vitamin E
2mg
17%

Potassium
524mg
15%

Vitamin B12
0.88µg
15%

Zinc
2mg
14%

Vitamin B1
0.19mg
13%

Vitamin A
610IU
12%

Copper
0.22mg
11%

Iron
1mg
11%

Manganese
0.21mg
10%

Magnesium
38mg
10%

Folate
21µg
5%

Vitamin C
4mg
5%

Calcium
52mg
5%

Fiber
0.89g
4%

Vitamin D
0.42µg
3%

covered percent of daily need

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