Chicken Salad With Tarragon Mayonnaise Food

TARRAGON CHICKEN SALAD

Steps:

• Combine the chicken, apple, celery, and onions in a medium bowl. In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper. Pour dressing over the chicken mixture and stir to combine. Refrigerate for at least 1 hour. Just before serving, lightly dress arugula with olive oil. Serve chicken salad on a bed of arugula and top with cashews.

CHICKEN SALAD WITH TARRAGON MAYONNAISE

Steps:

• Remove any loose fat from the cavity of the chicken. Place the chicken in a large pot and add the neck, carrots, celery, parsley, onion and a few tarragon leaves. Season with salt and pepper and bring to boil. Simmer for 45 minutes, or until the chicken is cooked. Cool. (Freeze the cooking liquid for recipes requiring chicken stock.)
• Meanwhile, make the mayonnaise. Beat the egg yolks until thick and sticky. Add the vinegar and mustard and mix thoroughly. A few drops at a time, add the olive and safflower oils, until the emulsion has thickened into a mayonnaise. Stir in the remaining tarragon leaves and season with salt and pepper.
• Skin the chicken and cut the flesh into fairly thick strips. Toss the chicken in the tarragon mayonnaise until everything is thoroughly mixed. Correct seasonings.

TARRAGON CHICKEN SALAD

Steps:

• In a small skillet, melt butter over medium-low heat. Add pecans. Cook stirring constantly for 6 to 8 minutes or until fragrant and toasted.
• Whisk together mayonnaise, tarragon, lemon juice, and lemon zest in a large bowl. Stir in chicken, apples celery, and onion until blended. Add salt and freshly ground pepper to taste.
• Cover and chill 2 to 24 hours. Stir in 1/2 cup toasted pecans just before serving. Sprinkle with remaining pecans.

LEMON TARRAGON CHICKEN SALAD

Steps:

• Bring a large pan of water to boil.
• Add breasts, reduce heat to med/low, cover and simmer until chicken is just cooked through (about 12 minutes).
• Cool.
• Mix celery, mayonnaise, onion, tarragon (start with 1 T. and increase as taste dictates), lemon juice, and zest.
• Cut chicken into 1/2 inch cubes and add to mayonnaise mixture.
• Season with salt and pepper.

FRENCH CHICKEN TARRAGON

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.

SOUR CREAM-TARRAGON CHICKEN SALAD

Steps:

• Mix together sour cream and mayonnaise.
• Stir in chicken, celery, tarragon, salt and pepper to taste.
• Refrigerate at least 2 hours for tastes to combine.