Tarragon Chicken Bundles For Two Recipes

Steps:

• Divide the chicken strips and vegetables among four pieces of heavy-duty foil (about 18 in. square). Top each with 1 tablespoon butter, tarragon, salt and pepper. Fold foil over and seal tightly. , Grill, covered, over medium heat for 15-20 minutes or until chicken juices run clear and vegetables are tender.

Steps:

• Divide chicken and vegetables between two pieces of double-layered heavy-duty foil (about 18 in. square). Sprinkle with the sage, salt and pepper; top with dill sprigs. Fold foil around the mixture and seal tightly. , Grill, covered, over medium heat for 30 minutes or until a thermometer reaches 170°.

Steps:

• Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
• Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

Steps:

• For the dip: In a medium bowl, whisk together the yogurt, tarragon, lemon zest, lemon juice, olive oil and salt. Set aside for at least 5 minutes to allow the flavors to marry.
• For the bundles: Make small bundles of 1 or 2 pieces each of the carrots, peppers and cucumbers. Tie each bundle at the equator with one of the chives, and trim the chive to the appropriate length. Serve alongside the tarragon-citrus dip.

Steps:

• Melt the butter with the oil in a large skillet over quite high heat. Sprinkle the chicken pieces with salt and pepper and fry in batches until well browned, about 5 minutes per side.
• Put all the chicken back in the pan, add the chicken stock and reduce the heat to medium. Cover and cook until tender, about 30 minutes. Remove the chicken to a plate and keep warm. Reduce any leftover juices until sticky. Add the wine and the shallots and reduce to a thickish sauce, about 5 minutes. Add the creme fraiche and half the tarragon. Boil down again to sauce consistency, 3 to 5 minutes.
• Season the sauce with salt, pepper and lemon juice. Put back the chicken pieces, turning to coat, then transfer to a platter. Pour the sauce over, scatter over the remaining tarragon and serve.

Steps:

• Divide the chicken strips and vegetables among four pieces of heavy-duty foil.
• Top each with 1 Tbsp butter, tarragon, salt, and pepper.
• Fold foil over and seal tightly.
• Grill, covered, over medium heat for 15-20 minutes or until chicken juices run clear and vegetables are tender.

Steps:

• Peel and chop the shallots.
• Cut the chicken into bite-size pieces.
• Season with salt and pepper.
• Heat the butter and oil together in a frying pan.
• Add the chicken pieces and stir so that they brown on all sides.
• Next add the shallots and let simmer 5 minutes over low heat.
• Pour the sour cream into the pan with the chicken and shallots, and let it cook down 1 to 2 minutes.
• Add the tarragon.
• Let simmer another 30 seconds.
• Serve immediately.

Steps:

• Chop the tarragon finely and divide in half - use half for the potatoes, half for the chicken.
• Cut the potatoes in wedges and mix with half of the tarragon, pour over the butter and season with salt and pepper. Make sure the potatoes are coated evenly.
• In a separate dish, mix the pieces of chicken with the rest of the tarragon, and season with salt, pepper, soy sauce and paprika.
• Put potatoes and the chicken skin down to an ovenproof dish and but into oven 230 C for 20 minutes.
• After 20 minutes, turn the chicken around so that the skin is upwards and turn the potatoes around a bit so they don't burn. Put back into the oven for another 20 minutes.
• After another 20 minutes, make sure that the chicken is properly cooked. Cooking time will vary slightly according to the size of the chicken pieces.