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Tarragon is used in stews, meats and fish, egg and cheese dishes, light soups and fresh fruits. It is often an ingredient in chicken recipes. Use sparingly for a vaguely sweet accent. Tip: To baste chicken, fish or seafood, blend tarragon with butter, chives, and lemon. |
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Aunty Jill's Chicken Pot Pie
4 cups cooked chicken 1½ cup flour
1 can cream of mushroom soup 2 tsp baking powder
1 cup chicken broth ½ cup melted margarine
¼ tsp tarragon
1½ cup buttermilk
1 cup peas
1 cup finely chopped carrots
Put chicken in 9 x 13 inch pan. Mix soup, broth and tarragon and pour over chicken. Sprinkle vegetables, slightly cooked, over broth mixture. Mix flour, baking powder, buttermilk and melted margarine. Stir to form thin dough. Pour over chicken mixture. Bake uncovered, one hour at 350˚.
4 cups cooked chicken 1½ cup flour
1 can cream of mushroom soup 2 tsp baking powder
1 cup chicken broth ½ cup melted margarine
¼ tsp tarragon
1½ cup buttermilk
1 cup peas
1 cup finely chopped carrots
Put chicken in 9 x 13 inch pan. Mix soup, broth and tarragon and pour over chicken. Sprinkle vegetables, slightly cooked, over broth mixture. Mix flour, baking powder, buttermilk and melted margarine. Stir to form thin dough. Pour over chicken mixture. Bake uncovered, one hour at 350˚.
Chicken Salad
2 cups, cubed, cooked chicken 3 green onion, finely chopped
¼ cup mayonnaise 1 cup green, seedless grapes
¼ cup heavy cream Romaine lettuce
1 heaping Tbsp fresh, chopped tarragon or ½ tsp dried tarragon
Mix mayonnaise, cream, tarragon and onion together. Stir in chicken and grapes. Salt and pepper to taste and serve on a bed of lettuce.
2 cups, cubed, cooked chicken 3 green onion, finely chopped
¼ cup mayonnaise 1 cup green, seedless grapes
¼ cup heavy cream Romaine lettuce
1 heaping Tbsp fresh, chopped tarragon or ½ tsp dried tarragon
Mix mayonnaise, cream, tarragon and onion together. Stir in chicken and grapes. Salt and pepper to taste and serve on a bed of lettuce.
