Tarragon Chicken Thighs with Veggies 😁😁😁. Mail or Call for the Best Prices! Kühne + Heitz is your expert in frozen food products of high quality. Tarragon Chicken Thighs with Veggies 😁😁😁.
Pour juices into a small saucepan.
Season the chicken generously with salt and pepper.
Put an enameled cast-iron Dutch oven over medium heat.
You can have Tarragon Chicken Thighs with Veggies 😁😁😁 using 14 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Tarragon Chicken Thighs with Veggies 😁😁😁
- It's 2 of large packs skinless/ boneless chicken thighs.
- It's 1/8 teaspoon of black pepper.
- It's 15 cloves of garlic, minced.
- You need 1 tablespoon of tarragon leaves.
- It's 4 tablespoons of apple cider vinegar.
- You need 1/3 cup of olive oil.
- You need 1/2 cup of white cooking wine.
- It's 1 of yellow onion, sliced.
- You need 1 of green pepper, sliced.
- It's 1 of red pepper, sliced.
- Prepare 1 of yellow pepper, sliced.
- You need 1 of orange pepper, sliced.
- It's 1 1/2 pounds of fresh green beans, rinsed.
- You need 3 of zucchini, peeled and sliced into chunks.
Turn the heat down to medium low. Bring to a boil adn reduce to a simmer. Tarragon Chicken Thighs with Veggies 😁😁😁. zucchini, peeled and sliced into chunks • large packs skinless/ boneless chicken thighs • black pepper • garlic, minced • tarragon leaves • apple cider vinegar • olive oil • white cooking wine. Transfer the chicken to a plate and cover with foil again.
Tarragon Chicken Thighs with Veggies 😁😁😁 step by step
- Rinse and pat dry your chicken thighs.......set to the side.......
- In a bowl combine your black pepper, minced garlic, tarragon leaves, apple cider vinegar, olive oil and white cooking wine, set to the side...........
- In a large baking pan place your sliced onion, green pepper, red pepper, yellow pepper, orange pepper, green beans and zucchini...........
- Place your chicken thighs on top of veggies........
- Pour your tarragon marinade all over chicken thighs and veggies........
- Bake, covered, in a preheated 400 degree oven for 1-2 hours, or until veggies are tender and chicken is cooked thru, stirring once.......
- Uncover and bake an additional 30-40 minutes, or until chicken is golden on top..... Serve and enjoy 😉!.
Stir the cream into the pan. For serving, sprinkle chicken pieces with fresh tarragon leaves. Add tarragon, chicken broth and the cooked chicken. Place chicken on a warm platter. Add remaining butter and heavy cream to the liquid that is in the skillet and heat through.