Tarragon Chicken And Grapes Recipes

CHICKEN SALAD WITH WALNUTS AND GRAPES

Steps:

• In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt and pepper. Add the chives, parsley and tarragon and mix gently.
• In a large bowl, combine the chicken, onion, celery, grapes and walnuts. Add the mayonnaise mixture and fold together to combine. Season to taste. If desired, serve over mesclun or with bread.

TARRAGON CHICKEN SALAD

Steps:

• Lightly spray a 6-quart slow cooker with oil. Arrange the chicken in the slow cooker, cover, and cook on high for 4 hours.
• Remove the chicken from the slow cooker (if desired, reserve any drippings for another dish-like soup!). Cut chicken into 1/2-inch cubes. Transfer chicken pieces to a large bowl. Add celery, grapes, and toasted pecans.
• In a small bowl or measuring cup, whisk together the mayonnaise, salt and pepper. Add to the chicken, grapes and toasted pecans. Stir to combine. Fold in fresh tarragon. Cover and refrigerate until ready to serve, up to 3 days.

TARRAGON CHICKEN SALAD

Steps:

• In a small bowl, blend the mayonnaise, yogurt, lemon juice and mustard well.
• In a large bowl, add the chopped chicken, celery, onion, parsley and tarragon.
• Stir in the mayonnaise mixture until well incorporated.
• Refrigerate before serving.
• Serve on sliced bread or toast for sandwiches or serve with celery and carrot sticks.

CREAMY TARRAGON CHICKEN CASSEROLE

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. Heat the oil in the casserole over a medium heat. Add the chicken and brown for 5 minutes on each side until golden all over. Transfer to a bowl and set aside.
• Add the lardons to the pan and fry until crisp. Transfer with a slotted spoon to the bowl with the chicken.
• Add the shallots, celery and garlic to the pan, fry for a few minutes, then stir in the flour with plenty of salt and pepper. Stir in the wine until the sauce is smooth, then add the potatoes, stock and mustard. Stir well and return the chicken, bacon and any resting juices to the pan.
• Cover with the lid and transfer to the oven for 45 minutes, stirring halfway through. Remove the lid and return to the oven for 15 minutes.
• Remove from the oven, then stir in the crème fraîche and most of the tarragon. Adjust the seasoning and serve sprinkled with the remaining tarragon and cracked black pepper.

TARRAGON CHICKEN SALAD WITH GRAPES

Steps:

• In a large bowl, mix mayonnaise, sour cream, tarragon, and lemon juice. Add chicken, grapes, and apple. Mix gently.
• Mound lettuce equally on dinner plates. Spoon chicken salad equally onto lettuce. Add salt and pepper to taste.

TARRAGON CHICKEN SALAD RECIPE

Steps:

• Drizzle oil in a slow cooker. Cover and cook the chicken in the slow cooker for some time till it becomes tender.
• Take the chicken out from the slow cooker and save juices for another recipe.
• Cut the chicken into ½ inch size cubes. Put the chicken cubes in a large bowl. Add celery, grapes and pecans.
• Whisk mayonnaise, salt and pepper together in a small bowl. Add this dressing to the bowl with the chicken.
• Fold in the tarragon. Cover and refrigerate for about 1 hour.
• Take out and serve the delicious salad.

TARRAGON CHICKEN SALAD WITH CRANBERRIES

Steps:

• Mix sour cream, mayonnaise and tarragon together in a large bowl.
• Fold in celery, cranberries, walnuts and chicken.
• Serve as a sandwich or over salad greens.

TARRAGON CHICKEN SALAD VERONIQUE

Steps:

• Preheat the oven to 350.
• Place the chicken breasts, skin side up on a baking sheet. Rub them with olive oil and season generously with salt and pepper.
• Roast for 35 to 40 minutes or until chicken is cooked through. Remove and set aside to cool.
• When the chicken is cooled, remove the meat from the bones and discard skin and bones. Cut the chicken into a 3/4-inch dice and place in a medium to large bowl.
• Add the mayo, tarragon leaves, celery, grapes, 1 1/2 teaspoons of salt and 1 teaspoon pepper. Toss well and adjust seasonings if necessary.

FRUITY CHICKEN SALAD WITH TARRAGON

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.

TARRAGON CHICKEN WITH GRAPES AND LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, sprinkle chicken with salt and pepper. , In a large skillet over medium heat, cook chicken in oil and butter for 5-8 minutes on each side or until juices run clear. Remove and keep warm., Add wine to skillet; stir to loosen brown bits. Bring to a boil; cook until liquid is reduced by half. Stir in cream; cook and stir until thickened. Add the grapes, tarragon and chicken; heat through. Drain linguine. Serve with chicken mixture.

CHICKEN BREASTS WITH TARRAGON, GRAPE, WINE SAUCE

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.

CRISPY ROAST CHICKEN WITH RIESLING, GRAPES AND TARRAGON

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.

TARRAGON CHICKEN SALAD

Steps:

• In a large bowl, combine chicken and grapes. Combine the next seven ingredients. Pour over chicken mixture; toss to coat. Cover and chill at least 30 minutes. Serve on lettuce leaves or in pineapple shells if desired. Sprinkle with almonds.

THE BEST CHICKEN SALAD WITH GRAPES AND TARRAGON

Steps:

• Wash and dry your celery. Chop up the celery into small pieces.
• Add your chicken breast or canned chicken to a bowl with the celery.
• Cut the green onions into small pieces and then add them to the bowl.
• Finely chop the tarragon and add it to the bowl.
• Cut your grapes in half and add them to the bowl.
• Start making the sauce by combining the 0 fat greek yogurt, light mayonnaise, garlic powder, stone ground mustard, salt, and pepper. Thoroughly mix all of those ingredients.
• Squeeze a lime and add 2 TSP of the juice to the sauce. Then, mix the lime in. The lime elevates the flavor of the sauce and is not to be missed!
• Add the sauce to the bowl and thoroughly mix everything. Enjoy!

TARRAGON CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the soup, half-and-half, tarragon and pepper. Stir in the spaghetti and the chicken. Transfer all to an ungreased 9x13 inch baking dish. Sprinkle with the Parmesan cheese and bake, uncovered, for 30 minutes or until heated through.

CHICKEN SALAD WITH TARRAGON AND GRAPES

Steps:

• Remove the skin from the chicken and slice the flesh into longish pieces where possible. Remove all the chicken from the bones and place all the meat in a bowl, seasoning with salt and pepper.In a separate bowl, mix the mayonnaise thoroughly with the cream, adding the chopped tarragon and finely chopped spring onions. Now pour the sauce over the chicken, mix it well so that all the chicken pieces get a good coating, then arrange it on a plate of crisp lettuce leaves and garnish with green grapes and a few sprigs of watercress. You can watch how to make your own homemade mayonnaise by clicking on the Cookery School Video on this page.