TARRAGON CHICKEN SALAD RECIPES

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TARRAGON CHICKEN RECIPE - NYT COOKING



Tarragon Chicken Recipe - NYT Cooking image

I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.

Provided by Nigella Lawson

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 5

1 3- to 4-pound chicken
3/4 cup chopped fresh tarragon
Juice and grated zest of 1 lemon
1/2 cup olive oil
Malden salt or other flaky sea salt

Steps:

  • Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.
  • Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.
  • Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.

Nutrition Facts : @context http//schema.org, Calories 845, UnsaturatedFatContent 48 grams, CarbohydrateContent 5 grams, FatContent 68 grams, FiberContent 1 gram, ProteinContent 52 grams, SaturatedFatContent 16 grams, SodiumContent 1037 milligrams, SugarContent 0 grams, TransFatContent 0 grams

CHICKEN SALAD CONTESSA RECIPE | INA GARTEN | FOOD NETWORK



Chicken Salad Contessa Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories     main-dish

Yield 2 servings

Number Of Ingredients 10

2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup pecan halves
1/2 cup walnuts halves
1/2 cup good mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh tarragon leaves, divided
1 cup green grapes, cut in 1/2
Lettuce leaves, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts, skin side up, on a baking sheet 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 meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.
  • Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.
  • For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.
  • Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

More about "tarragon chicken salad recipes"

TARRAGON CHICKEN RECIPE | NIGELLA LAWSON | FOOD NETWORK
This is a quick-time version of the classic French poulet a l'estragon (though you could speed it up further by bashing out the chicken breast or by using a turkey cutlet in its place, which would make this dish pleasingly alliterative) and is an instant reminder of the comforts of old-school cooking. Tender chicken (it's the poaching early on that sees to this), aromatically fresh and insistently herbal tarragon, a generous splosh of vermouth, all rounded off by rich, pale cream: this has the nostalgic, yet robust, charm of that French bistro of fond memory or happy imaginings. If you can't get fresh tarragon, do not despair: just double the freeze-dried tarragon at the start and add some freshly chopped parsley at the end. And I can assure you it would be worth your while considering a teaspoon of tarragon mustard, too, along with the cream. About which, please don't wimp out on me: this is old-fashioned cooking which cannot be proscribed by new-age dietary concerns. But, if you insist, halve the cream, and add another 2 tablespoons of vermouth when you're pouring the rest in after the chicken's had its first 5 minutes cooking. Eat with a tumbled mixture of French or green beans and asparagus tips along with steamed baby white-skinned potatoes or, hard to beat for me, some white basmati rice forked through with a soupcon of butter and freshly ground white pepper.
From foodnetwork.com
Reviews 4.7
Total Time 28 minutes
  • Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.
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EASY TARRAGON CHICKEN - DELICIOUS. MAGAZINE
Looking for an easy but impressive chicken recipe? Debora Robertson’s easy tarragon chicken with golden chicken thighs and peas could be the one. In need of a quick dinner recipe for two? Try our tarragon chicken breasts, ready in just 30 mins.
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Reviews 5
Total Time 1 hours 25 minutes
Calories 312kcals per serving
  • Remove the lid and simmer until the sauce has thickened a bit (about another 10 minutes or so). Take the pan off the heat, remove the tarragon sprigs and add the peas – leave for 5-10 minutes to cook in the residual heat and cool it down enough so you can add the crème fraîche without it curdling. Stir in the chopped tarragon, check the seasoning and add more salt and pepper if necessary. Serve with greens and rice or potatoes.
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The secret here isn’t in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as “plush” by the chef Barbara Tropp in her “China Moon” cookbook. She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking. It makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above. The chicken breasts used here must be bone-in, but you can remove the skin if you prefer. The skin and bones flavor the cooking liquid, providing a bonus of several pints of chicken stock.
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Reviews 4
Total Time 6 hours 20 minutes
Cuisine american
Calories 1112 per serving
  • Add celery, onion if using, nuts, herbs and salt and pepper. Toss gently but thoroughly. Refrigerate, covered, at least 4 hours. Taste and add salt and pepper as needed. Sprinkle with herbs before serving.
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From bbcgoodfood.com
Total Time 35 minutes
Category Buffet, Dinner, Starter, Supper
Cuisine French
Calories 137 calories per serving
  • Preheat the grill. Cut the French stick into diagonal slices, drizzle with a little olive oil, then grill until golden. Spoon the hot pâté on to the toasts, garnish with the extra tarragon, then serve with salad leaves.
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Aug 18, 2020 · Creamy and tangy, this healthy chicken salad dish gets its richness from half mayonnaise and half low-fat Greek yogurt. Recipe creator lutzflcat says, "It's sweet and juicy from the apples and grapes, a little savory from the tarragon…
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Abby Fisher similarly describes making a homemade mayonnaise, before adding it to chicken and white celery.. One of the first American forms of chicken salad was served by Town Meats in Wakefield, Rhode Island, in 1863.The original owner, Liam Gray, mixed his leftover chicken with mayonnaise, tarragon…
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Abby Fisher similarly describes making a homemade mayonnaise, before adding it to chicken and white celery.. One of the first American forms of chicken salad was served by Town Meats in Wakefield, Rhode Island, in 1863.The original owner, Liam Gray, mixed his leftover chicken with mayonnaise, tarragon…
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