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Nov 19, 2004 03:10 AM


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Have a big bunch of it, and am very partial to it as an herb. Any thoughts on a recipe that would feature it?

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  1. Really easy and so delish...Chicken Louisa, link below...this recipe uses 2 Tablespoons of fresh tarragon.


    3 Replies
    1. re: Val

      I love tarragon in chicken salad - I make it with chicken breasts, mayonaise, celery, toasted walnuts and chopped fresh tarragon. Maybe a little lemon juice and finely chopped onion if I feel like it.

      1. re: MMRuth

        Publix grocery stores down here in FL sell a very decent chicken tarragon salad...has sliced almonds rather than pecans in it but very similar to what you are really is delicious for a store-bought salad! Chicken and tarragon just go so well together.

        1. re: MMRuth

          I make this same salad without the walnuts, add in water chestnuts sometimes, and dill as well.

      2. Although it won't use much, this is a must for me when I have fresh Tarragon.
        Make Colbert butter. I use a recipe from the Joy of cooking. Don't have it with me but can post it later if you want.
        It is absolutely fantastic on a grilled porterhouse.

        1. Bearnaise sauce, of course.

          1 Reply
          1. re: GG Mora

            Absolutely. Bernaise is good on fish, steak, eggs, artichokes, etc. Make a bunch.

            Also, steaming artichokes with tarragon or dipping in tarragon butter is really good. Artichokes and tarragon are a great flavor match.

            And, tarragon butter will freeze well, too.

          2. New York Times cookbook has a chicken tarragon recipe that been a staple in our house for years. Chicken breasts dredged in flour, browned, removed from pan, make a roux with leftover flour, tarragon, then add white wine, broth. Cook covered, remove chicken then add cream and a little butter. Mmmm. If you'd like measurements, let me know.

            1. Boil up a pot of red potatoes, drain the water, add a big lump of butter, salt and pepper, and torn up leaves of tarragon - stir a bit to meld. A revelation!