In large bowl, stir together mayo, yogurt, mustard, tarragon, lemon zest and juice, salt and pepper. Add chicken, grapes, celery, onion and nuts, if using, and stir until combined. Cover bowl with ...

Add the mushrooms, fry for a few minutes and then add the cider, mustard and half of the tarragon. Return the chicken to the casserole and bring to a simmer. Place the lid half on and gently cook ...

My spin on chicken salad not only highlights delicious tarragon but the sweet pop of grapes, as well as the zing of Dijon mustard. You might be surprised to learn that mustard is an aphrodisiac but ...

Stir in the mustard, star anise ... Season well and stir in the tarragon. Serve immediately in four warm bowls. Chicken stew can be frozen for up to 3 months. Defrost fully in the fridge before ...

She makes a sumptuous mustard and tarragon butter for the chicken, with a potato stuffing! 1. Preheat the oven to 200oC/Gas6. 2. Prepare the whole chicken by rinsing under cold water and pat dry.

Add the mustard and stir in. Pick all the meat off the chicken and tear into smallish pieces Add to the pan with the tarragon and check the seasoning Preheat the oven to 180C / gas 6 In either ...

Add the chopped tarragon leaves and mustard. 6. Remove the tarragon stalks ... butter and add it to the pasta along with the cooked chicken. 12. Season and serve with the grated Parmesan on ...

Melt butter and fry the garlic until it releases a nice aroma. Mix in the cream, chicken stock, pepper, tarragon leaves and mustard powder. • Let the sauce simmer on a low flame until desired ...