Recipes

[Beebee2]

We have enjoyed the hot version of Chicken Veronique over the years, and this cold salad version is even tastier. The method called for here produces surprisingly moist and tender chicken, and the fresh tarragon is an amazing flavor addition with the grapes. We like it with sliced French baguette bread and sweet butter. Melon slices, cantaloupe and watermelon, and a few raspberries make a nice garnish, and give the meal the added fruit that it needs.

Chicken Salad Veronique

4 split, 2 whole, chicken breasts, bone-in, skin-on
Good olive oil
Kosher salt and freshly ground black pepper
1/2 c good mayonnaise
1 1/2 T chopped fresh tarragon leaves
1 c small-diced celery, approximately two stalks
1 c green grapes, cut in half

Preheat the oven to 350 deg F.

Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove the meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Place the chicken in a bowl; add the mayonnaise, tarragon leaves, celery, grapes, 1 1/2 to 2 teaspoons salt, and 1 teaspoon pepper and toss well. 4 servings

This recipe is from Ina Gartgen