Tarragon Chicken And Grapes Recipes

Steps:

• Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
• Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.

Steps:

• 1. Coat chicken lightly with olive oil and generously sprinkle with salt and pepper. You can either bake the chicken breasts in a 350 degree oven for 35 minutes, or if you use tenderloins fry them in a pan. Make sure to get a nice little brown color when frying. Set aside to cool to room temperature.
• 2. Cut grapes (I like green but you can use another color) in half lengthwise. Slice celery stalks as you would for potato salad. Rough chop nuts, and mix all three ingredients in a large bowl.
• 3. Dice tarragon and add it to the bowl.
• 4. When chicken is room temperature cut it into bite sized cubes and add it to the other ingredients in the bowl.
• 5. Mix the sour cream and mayo and a couple dashes of black pepper together in a separate bowl. Add artificial sweeteners (more or less to your taste) to the mixture until it is slightly sweet. Mix this mixture into the other ingredients in the large bowl.
• 6. Serve over lettuce or use it in a sandwich.

Steps:

• Season the chicken generously with salt and pepper. Let stand for 30 minutes to 1 hour at room temperature.
• Heat the oven to 400°F. Put an enameled cast-iron Dutch oven over medium heat. Add the butter and shallots and cook, stirring, until softened and lightly browned, about 5 minutes. Add the garlic and chopped tarragon and cook for 1 minute (be careful not to let the garlic brown). Arrange the chicken thighs in the pot in one layer, add the broth and wine, and bring to a simmer.
• Put the lid on and place the pot on the middle shelf of the oven. Bake for 15 minutes, then lower the heat to 350°F and continue baking for 45 minutes, or until the thighs are tender. Put the thighs on a platter, cover loosely, and keep warm.
• Strain the pan juices through a fine sieve into a saucepan and spoon off any rising fat. Place the pan over medium-high heat, add the crème fraîche and lemon zest, and simmer until the sauce is slightly thickened, about 5 minutes. Taste and adjust the seasoning.
• Spoon the sauce over the chicken, garnish with tarragon leaves, and serve.

Steps:

• Place chicken breasts between wax paper and pound to even 1/2 inch thickness.
• Peel off paper adnd sprinkle with 1 teaspoon of tarragon and salt and pepper to taste.
• Melt butter in skillet over medium-high heat.
• Add chicken and saute until brown and cooked through, about 4 minutes on each side.
• Transfer to plate and keep warm.
• Add shallot and remaining tarragon to drippings in skillet.
• Saute over medium-high heat until shallot begins to soften, about 2 mintues.
• Add grapes, wine and cream and bring to a boil until sauce thickens enough to coat spoon, about 5 minutes.
• Spoon sauce over chicken and enjoy.

Steps:

• Preheat the oven to 350 degrees F.
• Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
• When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well.

Steps:

• Pound the chicken to even thickness. Sprinkle chicken with salt and pepper and dredge in the flour. Reserve flour. In a large skillet, heat 3 tablespoons butter, add chicken and brown on both sides. Transfer to heated platter. Add shallots to skillet and saute briefly. Add wine. Cook until nearly evaporated. Add reserved flour, stir, and cook 3 minutes. Sprinkle with tarragon and add chicken broth. Return chicken to pan and simmer 10 minutes. Transfer to heated platter and keep hot. Add 1 tablespoon each butter and cream to pan, heat and pour over chicken.

Steps:

• Pre-heat the oven to gas mark 8, 230°C or 450°F.
• First of all, the chicken and the grapes need to be at room temperature, so remove them from the fridge about an hour (half an hour on a hot day) before cooking. Snip off the strings and open out the chicken.
• Reserve four sprigs of tarragon for later, then strip off the leaves and chop them, reserving a tablespoonful. Now cut the grapes in half and finely chop the shallot. Next, in a bowl, combine the shallots, chopped tarragon and about two-thirds of the grapes, then place the whole lot inside the body cavity of the chicken.
• Then season the chicken with salt and pepper and place it in a roasting tin into the lower third of the oven and roast for 1 hour - without opening the door. (Because ovens vary, test the thickest part of the chicken with a skewer and if the juices run clear, it's cooked. If not, give it another 5-10 minutes.).
• What you now need to do is spoon out the grape stuffing and keep on one side. Then put a wooden spoon into the cavity and, using a spatula to hold the breast end, tip the chicken and let all the juices run out into the roasting tin. Transfer the chicken to a carving board and leave in a warm place to rest for 20 minutes.
• Meanwhile, place the tin over direct heat, add the wine and let the whole lot bubble and reduce by half - this will take about 5-6 minutes. Then whisk in the creme fraiche, add the stuffing and the rest of the grapes, and let it gently bubble for another 8 minutes. Finally add the reserved chopped tarragon, carve the chicken, spoon the sauce over and garnish with sprigs of tarragon.
• Notes on ingredients: For a 1.76kg chicken it will take an extra 10 minutes and may smoke a little because of the extra fat content but it's nothing to worry about.