Braised Chicken Tarragon

Braised Chicken Tarragon
  • 1 whole fryer chicken, quartered, rinsed, and patted dry
  • Coarse salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 leeks, white and light-green parts only, halved lengthwise and then sliced into 1-inch pieces, washed well, and dried
  • ⅓ cup chopped fresh tarragon, plus more sprigs for garnish
  • ½ cup dry white wine
  • 2½ cups homemade or low-sodium canned chicken stock
  • 1 tablespoon freshly grated lemon zest
  • 1 teaspoon freshly squeezed lemon juice
  1. Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Add chicken, skin side down; cook until skin is browned, about 5 minutes. Turn, and cook until other side is browned, about 3 minutes. Transfer to a plate; set aside.
  2. Add leeks to skillet; cook until soft, about 3 minutes. Add tarragon; cook 1 minute. Add wine; deglaze pan, scraping up any browned bits from bottom, until liquid evaporates. Add stock and zest. Cover; bring to a boil. Return chicken to skillet; simmer, covered, over medium-low heat until cooked through, 35 to 40 minutes.
  3. Transfer chicken to a platter; keep warm. Place skillet over high heat; cook until sauce thickens, 5 to 6 minutes. Stir in lemon juice. To serve, spoon sauce over chicken; garnish with tarragon sprigs.


Braised Beef Short Ribs II

Braised Beef Ribs II
  • 4 lbs. - Short Ribs, cut 2-inches thick
  • ¼ C. - Olive Oil
  • Salt
  • Freshly Ground Black Pepper
  • 2 - Onions, cut into large chunks
  • 1 - Large Leek, cut into thirds
  • 1 - Tied Bunch of Fresh Aromatic Herbs or “Bouquet Garni" (5 sprigs parsley, 2 bay leaves, and 4 sprigs of thyme)
  • 4 - Medium Carrots, peeled and trimmed
  • 1 Head - Garlic, halved
  • 2 - Shallots, halved
  • 2 - Red Bell Peppers, quartered, stems and seeds removed
  • 1 - Jalapeño, quartered, stems and seeds removed
  • 2 - Ripe Tomatoes, halved
  • 1 tsp. - Black Peppercorns
  • 1½ C. - Red Wine (about ½ bottle)
  1. Preheat the oven to 375°F (190°C). Heat 1 tablespoon (15ml) olive oil in a large, heavy-bottomed pot over medium-high heat. Season the short ribs with salt and pepper, add to the pot and cook until all sides are golden brown, 6 to 7 minutes a side.
  2. Meanwhile, heat the remaining olive oil in a large skillet over high heat. Add the onions, leeks and shallots and cook until fragrant, 5 to 7 minutes. Season with salt and pepper. Add the red bell pepper to the pot with the short ribs. Slice the Jalapeños and add to the sauteing vegetables.
  3. Once the short ribs are completely browned, add the sauteed vegetables, tomatoes, carrots, garlic, bouquet garni, peppercorns and wine to the short ribs. Fill with water within 1 inch (2½cm) from the top and bring to a boil. Cover and transfer to the oven and braise until the meat is fork-tender, 2½ to 3 hours, turning every 30 minutes.
  4. Check the short ribs and if they are fork-tender, remove from the oven. Discard the bouquet garni. Serve the short ribs with the vegetables.


Braised Beef Short Ribs I

Braised Beef Short Ribs I
  • 8 beef short ribs (about 6 ounces each)
  • 3 cups flour
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 3 tablespoons kosher salt
  • 2 tablespoons black pepper
  • 4 tablespoons olive oil
  • 2 cups chopped onions
  • 2 cups chopped celery
  • 2 cups chopped carrots
  • 2 cups red wine
  • 1 head garlic, papery outer husks removed, cut in half (about 12 cloves)
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • Low-sodium beef broth, enough to cover ribs (about 32 ounces)
  1. Preheat oven to 300°F.
  2. Combine the flour, garlic powder, onion powder, salt, and pepper in shallow bowl; mix well. Dredge the short ribs in the seasoned flour and shake off the excess.
  3. Heat the olive oil in a large braising pan or ovenproof casserole over medium-high heat. Working in several small batches, sear the ribs until well browned on all sides. Remove from pan and set aside.
  4. Lower heat to medium, add the onions, celery, and carrots; cook until well browned and caramelized.
  5. Add the red wine, garlic, rosemary, and thyme and simmer until liquid is reduced.
  6. (Transfer to casserole at this point if you've done the browning in a pan)
  7. Return beef short ribs back to the casserole; add beef broth to almost cover the ribs.
  8. Braise covered in oven for 2 to 3 hours, or until the meat is tender and falling off the bone.
  9. Carefully remove the beef ribs from the pan and arrange on a serving platter; pour braising liquid through a fine sieve strainer; arrange the vegetables on platter.
  10. Bring braising liquid to a boil, reduce heat and simmer to desired consistency. To serve, pour sauce over short ribs and vegetables.
  11. Consider serving with pan-browned new potatoes.