Chicken And Green Bean Soup With Tarragon Recipes

Steps:

• Saute the green onions, shallot and garlic in the butter in a medium skillet over medium heat, stirring constantly, until tender. Set aside.
• Cook the diced potatoes in boiling water to cover for 15 minutes, or until tender (depends on how small you diced them); drain well, and set aside.
• Bring the chicken broth to a boil in a large saucepan; add green beans, and cook 30 to 35 minutes or until tender. Add the reserved green onions and potato; stir well.
• Transfer half of the green bean mixture to the container of an electric blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining green bean mixture. (Sometimes I like to use my immersion blender, leaving some of the pieces whole). Return the pureed mixture to the saucepan and bring to a boil. Reduce heat; stir in whipping cream or half and half, lemon juice, and tarragon. Cook until thoroughly heated. Serve, and sprinkle with black pepper.

Steps:

• Put chicken pieces in a large stockpot; pour enough water over chicken to cover completely. Add onion, celery, bouillon cubes, basil, parsley, garlic, salt, and pepper to the pot; bring to a simmer over medium-high heat. Cook at a simmer until the chicken is cooked through and tender, about 1 hour.
• Remove and discard celery chunks. Remove chicken to a cutting board to cool; cut as much meat as possible from the bones and chop roughly. Return chicken to stock.
• Stir potatoes, kohlrabi, carrots, and turnip into the soup; cook until the vegetables are tender, about 20 minutes. Add cabbage, corn, green beans, and tomato; cook until the green beans are tender, 7 to 10 minutes more.

Steps:

• Fill a Dutch oven or stockpot about 3/4 full with water; mix chicken base, tarragon, basil, and black pepper into water and bring to a boil. Cook chicken in the boiling broth mixture until no longer pink in the center, 15 to 20 minutes. Remove chicken from broth, leaving broth in Dutch oven to simmer. Dice chicken and add it back to the simmering broth.
• Mix rice, onion, carrot, celery, and garlic into simmering broth; cook until rice is tender and soup is thickened, 25 to 30 minutes. Add more water if needed.

Steps:

• For the casserole: Heat a few inches of water to a low boil, add salt and the green beans and cook 3 to 4 minutes to tender-crisp, drain.
• Heat the EVOO in a large, deep skillet over medium to medium-high heat, add the mushrooms and lightly brown them, 7 to 8 minutes. Add the butter, shallots and garlic, season with salt, pepper and thyme, and stir 2 to 3 minutes more. Add the flour, stir a minute, add the wine, stir in the stock and thicken. Add the cream and Boursin and reduce the heat to simmer. Add the green beans and chicken and thicken a bit; stir in the tarragon.
• Transfer into a casserole dish and cool. Cover and refrigerate for a make-ahead meal.
• To reheat: Bring back to room temp. Bake at 375 degrees F until bubbly, 50 to 60 minutes; top with homemade or store-bought Fried Onions.
• Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat.
• Heat 2 to 3 inches of frying oil to 365 degrees F in a countertop fryer or in a deep medium pot over medium to medium-high heat. Separate the onion rings and soak in the buttermilk. Toss a few rings at a time into the flour and fry until crisp; drain on paper towels and repeat with the remaining onions.

Steps:

• Melt butter in a large, high-sided skillet over medium heat. Add shallot; cook, stirring constantly, until soft and translucent, 2 to 3 minutes. Add beans, and gently toss to coat with shallot mixture. Cook, stirring occasionally, 2 minutes.
• Add wine. Raise heat to medium-high; cook, stirring often, 12 minutes. Reduce heat to medium, and cook until beans are tender, 3 to 5 minutes more. Stir in tarragon, and season with salt and pepper. Garnish with tarragon sprigs.

Steps:

• Take tarragon, garlic, lemon, juice and 1/4 cup extra virgin olive oil and blend in a food processor.
• Trim chicken and place in a pan and cover with tarragon marinade, cover and chill for 20 minutes.
• Grill chicken. Set aside to cool while making salad.
• In a large pot, boil 3 quarts of water. When boiling add the lemon (reserve zest) then add fennel. Cook for 4 minutes or until tender. Remove fennel with a hand strainer into an ice water bath, leaving lemon behind.
• Follow the same method with green beans and asparagus. They all cook at different temperatures and you need to cook at least 4 minutes. After each minute check crispness until finished. Refresh ice bath each time.
• Reserve poached vegetables on a paper towel to dry while making warm vinaigrette.
• In a large sauté pan add rest of oil and sherry vinegar. Cook on medium high till hot then add tomatoes and peas. Sauté till tomatoes start to break down then immediately remove.
• Place vegetables in a large bowl then pour vinaigrette over and toss. Place on 4 plates or bowls.
• Slice chicken on the bias and place each sliced breast on salads and garnish with dried edamame seeds.