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If you’re a reader here you know my love of Costco and their wonderful roasted chickens. Inexpensive, practical and versatile, these are wonderful to use as a base and create. Today I made a homemade French-inspired chicken salad served over a potato nest. I used Golden Grill Russet Hash browns, which are pre-packaged and to which you simply add hot water and cook – you may use your preferred brand.

• 1 roasted chicken, meat shredded
• 1/4 cup mayonnaise
• 1/4 cup Dijon mustard
• 1 red and green bell pepper each chopped
• 1 small red onion, chopped small dice
• 2 tbsp fresh tarragon, chopped cooursely
• salt
• white pepper
• 4 tbsp sour cream
• 1/4 tsp smoked paprika

In a mixing bowl I shredded the chicken, added the mayonnaise, Grey Poupon, tarragon, chopped red and green bell peppers, red onion, salt and white pepper. Mix and incorporate completely.

In a frying pan I added the oil and placed individual hash brown patties to brown on each side. Remove from pand and drain on a paper towel. Salt and pepper to taste.

With a ice cream scoop I molded the chicken salad and placed one portion on each crispy hash brown. Top with a dollop of sour cream and a sprinkling of smoked paprika.

Tags: chicken, potato, tarragon
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I wanted a fresh, light salad to go with yesterday’s post of Crunchy Parmesan Cod and thought about cabbage as a change instead of the usual mixed salad greens. I am not a fan of mayonnaise and thought that a fruit and yogurt dressing would add the right touch. Add some Craisins instead of the usual raisin and some toasted pecans and walnuts to round it out.

• 2 cups shredded green cabbage
• 1/2 cup shredded red cabbage
• 1 large carrot, shredded
• 1 Gala apple, peeled and chopped into bite size pieces
• 1/4 cup toasted pecans and walnuts each
• 1/4 cup Craisins (dried cranberries)
• 1 small peach yogurt
• 2 tbsp apple cider vinegar
• 1 tsp dried tarragon
• salt and freshly ground black pepper

In a frying pan toast the pecans and walnuts until lightly brown, making sure not to burn. Let cool and set aside. In a mixing bowl add the shredded cabbages, carrot and apples. Next add the Craisins and toasted nuts to the salad mixture, mix thoroughly. In a small mixing bowl and using a whisk, mix together the yogurt, vinegar and tarragon.  Pour the dressing over the cabbage mixture and mix thoroughly to incorporate completely. Serve chilled.

Tags: cabbage, tarragon
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This is perfect on a rainy day where there is a need for home cooking and comfort food. I first make a roux as a base for the soup, incorporate the vegetable “triad” of carrots, celery and onion and with the addition of barley, white wine, tarragon and mustard we have a delicious stew.

• 1 lb chicken tenders or 4 boneless breasts, chopped into bite size pieces
• 1/4 butter
• 1/4 flour
• 1 tsp white pepper
• 3 cans of chicken stock
• 1/2 cup dry white wine
• 1 tsp dried tarragon
• 1/2 cup Grey Poupon mustard
• 1 onion chopped fine
• 2 carrots, peeled and chopped
• 3 celery ribs, chopped
• 2 cups cooked barley
• salt and fresh ground black pepper to taste
• 1/2 cup half and half cream
• dumplings (see following recipe)

In a large stockpot, melt butter over medium low  heat. Add the flour and white pepper and mix with a wooden spoon until a thick paste will forms. Let this get a toasty brown. Slowly add the chicken stock a little at a time to make the roux. This will act as a base and thickener for the stew. While the roux is slowly cooking add the white wine, tarragon and onion., stir and start the chicken and vegetables poaching.

In a large saucepan add the chopped chicken, carrots and celery. Add enough water to barely cover, place a lid on and bring to a boil. Lower heat and poach for 10 minutes.

Add the  mustard to the roux and stir to incorporate thoroughly. Next, add the chicken and vegetables, along with the broth and cream, to the roux mixture and stir. Let simmer on low to meld the flavors and add the dumplings as directed.

Dumplings:

• 2 2/3 cup of Bisquick mix
• 2/3 cup milk
• 1 tbsp sesame seeds
• salt and freshly ground black pepper

Mix the Bisquick, milk, sesame seeds and salt and pepper in a mixing bowl. Drop by spoonful onto the top of the stew, about a 1/4 cup each. Let cook for 10 minutes uncovered, then 10 minutes covered. Spoon dumplings onto a plate and reserve. Serve up the stew and top with dumplings.

Tags: chicken, mustard, tarragon
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