Best 3 Chicken Tarragon For Chicken Sandwich Filling Recipes
Indulge in a delightful culinary experience with our tantalizing Chicken Tarragon recipe, a versatile dish perfect for crafting delectable chicken sandwiches that burst with flavor. This recipe collection offers a symphony of taste sensations, featuring three variations to suit every palate. Embark on a journey of culinary exploration, starting with the Classic Chicken Tarragon, a harmonious blend of savory chicken, aromatic tarragon, and a creamy, tangy dressing. For those seeking a touch of heat, the Spicy Chicken Tarragon tantalizes the taste buds with a fiery kick, while the Bacon Chicken Tarragon adds a smoky, crispy layer of indulgence. Each recipe provides step-by-step instructions, ensuring that every bite is a moment of pure bliss. So, gather your ingredients, prepare your taste buds, and let's embark on this culinary adventure together.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN TARRAGON - FOR CHICKEN SANDWICH FILLING
This is from the FOOD column titled Stuffed Fantasy by Anjali Vellody of the Weekend magazine. This is posted in response to a request on the boards for a chicken sandwich filling.
Provided by Charishma_Ramchanda
Categories Chicken
Time 4h30m
Yield 3 sandwiches worth of filling
Number Of Ingredients 16
Steps:
- Boil the chicken breasts with bay leaves, tarragon and onion.
- Once the breasts are cooked, remove them from heat and allow them to cool.
- Cut them into 1/2 inch cubes.
- Make the dressing by mixing everything listed under"dressing" together.
- Then add the chicken cubes to the dressing.
- Put it in a plastic dish and refrigerate for 4 hours so that the flavours get stronger.
- Use this filling to make sandwiches as required.
- Enjoy!
TARRAGON CHICKEN
I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.
Provided by Nigella Lawson
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.
- Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.
- Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.
Nutrition Facts : @context http, Calories 845, UnsaturatedFat 48 grams, Carbohydrate 5 grams, Fat 68 grams, Fiber 1 gram, Protein 52 grams, SaturatedFat 16 grams, Sodium 1037 milligrams, Sugar 0 grams, TransFat 0 grams
FRENCH CHICKEN TARRAGON
Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture called fines herbes, contributing sweetness and an almost anise-like flavor. It happily finds its way into salads, vinaigrettes, and homemade mayonnaise, and it is often the herb of choice for chicken or fish. Tarragon is especially well suited for these braised chicken thighs, complementing the white wine and crème fraîche.
Provided by David Tanis
Categories Dinner Chicken Tarragon Lemon Shallot Braise Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 10
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.
Tips:
- Use a good quality mayonnaise. Look for one that is made with olive oil or avocado oil, and that has a lemony flavor.
- If you don't have any fresh tarragon, you can use 1 teaspoon of dried tarragon instead.
- Be careful not to overcook the chicken. Chicken is best when it is cooked to an internal temperature of 165 degrees Fahrenheit.
- If you are using a rotisserie chicken, be sure to remove the skin before shredding the chicken.
- Serve the chicken salad on your favorite bread, with your favorite toppings. Some popular options include lettuce, tomato, bacon, and cheese.
Conclusion:
This chicken tarragon salad is a delicious and easy-to-make recipe that is perfect for a quick and easy lunch or dinner. It is also a great way to use up leftover chicken. The combination of flavors in this salad is simply irresistible, and it is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy meal, give this chicken tarragon salad a try. You won't be disappointed!
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