Chicken Salad Véronique (although I prefer Betty)

Betty. And Ginger. And Moneypenny. Those are my girls. Anyway, I just realized I didn't follow up the Tarragon Chicken post with the Barefoot Contessa's chicken salad for next day's lunch, so here it is. Obviously I skipped the first few steps in the recipe because I was using leftovers. Just goes to show you should always have two extra breasts.

...Never mind.

Ina Garten's Chicken Salad Véronique

  • 4 split (2 whole) chicken breasts, bone in, skin on
  • olive oil
  • kosher salt and fresh ground black pepper
  • 1/2 cup good mayonnaise (the Countess approves of Hellmann's, thank God)
  • 1 1/2 tbsp chopped fresh tarragon leaves
  • 1 cup small-diced celery (2 stalks)
  • 1 cup green grapes, cut in half

Preheat oven to 350

Place 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 chicken is cooked through. Set aside to cool

Remove meat from bones and discard along with skin (or if no one is looking, eat the skin. C'mon, who are we kidding here?). Cut the chicken into 3/4 inch dice. Place chicken in a bowl, add mayonnaise, tarragon, celery and grapes. Toss well and salt and pepper to taste.

Bon luncheon, Betty!

Tarragon Chicken

Artemisia dracunculus.

Dragon's Wort.


One of France's fines herbes and best friend to chicken. I tried my hand at tarragon chicken tonight and really came up with a winner. This was quick, simple and delicious.

I stripped the leaves off 2 big sprigs of tarragon, chopped them fine and mixed them into some butter (I can't say how much because I'm still suffused with shame from the cream of mayonnaise broccoli soup). I chopped up another sprig and set aside.

I had three bone-in, split chicken breasts, so six pieces. I put three on each baking sheet, then took a teaspoon of the herbed butter and slipped it under the skin.

I sprinkled the chicken with a little garlic powder, sea salt, pepper, and the remaining chopped tarragon.

Baked at 375 for 30 minutes, then rotated the pans in the oven, and baked another 35 minutes.  After taking out, I tented them with foil and let sit while I steamed some green beans, and the roasted sunchokes and brussels sprouts were finishing up.

A kick ass dinner, if I do say so myself.  And leftovers to make Ina Garten's chicken salad Véronique for lunch tomorrow.

Hold that thought.