Cooking Method:

1. Preheat oven to 255 F (130 C) .
2. In a large saucepan,combine chicken broth and carrots.
3. Add bay leaves and bring to a boil over medium-high heat.
4. Cook until carrots are tender.
5. Remove cooked carrots from saucepan and put into a bowl.Reserve cooking liquid.
6. Season chicken thighs with salt and black pepper.
7. In a large nonstick skillet,heat olive oil.
8. Add seasoned chicken thighs and saute in a single layer until brown,for about 5 minutes per side.
9. Remove browned chicken form the skillet and transfer to baking sheet.Place to a warm oven.
10. Add dry white wine,reserved cooking liquid to same skillet,scraping up any brown bits on bottom of pan.
11. Bring mixture to a boil over medium-high heat for about 12 minutes ( reduce until liquid measures about 3/4 cup).
12.  Add sour cream to the pan,bring to a boil to reduce lightly.
13. Stir in cooked carrots and tarragon.
14. Remove chicken from the oven and return to the pan.
15. Coat well with sauce.
16. Remove from the pan and transfer to serving platter.
17. Serve hot.

Cooking Method:

1. In a slow cooker,combine chicken and onion.
2. In a small mixing bowl,combine chicken broth,2 tablespoons Dijon mustard,dried tarragon.Stir well and season with salt and black pepper.
3. Pour tarragon mixture over chicken.Stir well to combine.
4. Cover slow cooker and cook on low-heat setting for 5 1/2 hours.
5. Using a slotted spoon,remove cooked chicken and vegetables from slow cooker and set aside.
6. Strain cooking liquid into saucepan.Skim off fat.Bring to a boil over high heat,stirring constantly.
7. In a small bowl,combine remaining 1 teaspoon Dijon mustard,,heavy cream and cornstarch.Whisk well.Stir creamy mixture into boiling liquid.
8. Cook for about 3 minutes or until mixture thickened.Stir in fresh tarragon.
9. Pour over cooked chicken.Serve immediately.

• 2  9 oz (270g) packages dry Bearnaise sauce mix
• 1/2 cup (125 ml) dry white wine
• 1 pound boneless and skinless chicken breasts,cubed
• 9 oz (270 g) package frozen mixed vegetables
• fresh shrimp,peeled and deveined
• 1 pound cooked ham,cubed
• 1 pound (480g) red potatoes,cubed
• 3 shallots,minced
• 1 tablespoon tomato paste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried tarragon

Cooking Method:

1. In a slow cooker ,combine all ingredients.
2. Mix well.
3. Cover slow cooker and cook on low-heat setting for 6 hours.
4. Remove cooked chicken with vegetables from slow cooker.Transfer to serving platter.
5. Pour cooked liquid over and serve.

Ingredients:

• 1 pound (480 g) chicken tenders,halved
• 1 1/4 cups (310 ml) reduced-sodium,fat-free chicken broth
• 1/4 cup 960 ml) dry white wine
• 1/2 cup (125 g) thinly sliced leak or green onions
• 2 cloves garlic,peeled and minced
• 3/4 teaspoon dried tarragon leaves
• 1/2 cup (125 g) halved red grape
• 1/2 cup (125 g) halved green grape
• 2 tablespoons cornstarch
• 1/4 cup (60 ml) cold water
• salt and freshly ground black pepper

Ingredients:

• 1/2 cup (125 g) Dijon mustard
• 2 tablespoons chopped garlic
• 1/2 teaspoon dried tarragon
• 2 1/2  pounds (1.44 kg) chicken thighs,skinned
• 1 cup (250 g) chopped yellow onion
• 1 cup (250 g) sliced mushrooms
• 12 oz (360 ml) jar marinated artichoke hearts,undrained
• 1/4 cup (60 g) chopped fresh parsley

Cooking Method:

1. In a large mixing bowl,combine Dijon mustard,garlic and tarragon.Mix well.
2. Add chicken thighs and toss well to coat.
3. Transfer marinated chicken to slow cooker.
4. Add remaining ingredients,except parsley.
5. Cover slow cooker and cook on low-heat setting for 6-8 hours,or until chicken thighs are tender.
6. Sprinkle with chopped parsley.
7. Serve chicken thighs with artichoke sauce over cooked rice.More slow cooker recipes>>>>

Ingredients:

• 1 pound (480 g) boneless and skinless chicken breasts
• extra virgin olive oil for brushing plus 1 extra tablespoon
• 1 large shallot,minced
• 5 oz (150 g) spreadable herb cheese
• 1/2 cup (125 ml) chicken broth
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons freshly chopped tarragon
• salt and freshly ground black pepper to taste

1. Place chicken breasts in a large bowl.
2. Brush both sides of chicken breasts with extra virgin olive oil.
3. Season to taste with salt and black pepper.
4. Grease a large nonstick skillet with cooking spray.
5. Add chicken breasts and cook over medium-high heat until no longer pink in the center.
6. Remove cooked chicken breasts from the heat and set aside.
7. Reduce heat to medium,then add remaining 1 tablespoon olive oil and minced shallots.
8. Saute until shallots are lightly softened (for about 1 minute),then add herb cheese,chicken broth and lemon juice.
9. Stir well until creamy and add chopped tarragon.
10. Pour sauce over fried chicken breasts and serve immediately.