Best Tarragon Chicken And Grapes Recipes

CHICKEN SALAD WITH GRAPES AND TARRAGON

Steps:

• Sprinkle pulled chicken meat with garlic salt. Mix mayonnaise and milk. Add lemon juice, mustard, tarragon and pepper; mix well. Toss chicken, grapes, almonds and green onions in large bowl. Add mayonnaise mixture and mix well. Portion 1 cup per serving on lettuce-lined plate. Sprinkle with 1/2 teaspoon parsley.

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 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.

TARRAGON CHICKEN AND GRAPES

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.