INGREDIENTS:
Serves 4

* 1 chicken weighing ab. 1 kg (1000 grams)
* butter
* 1 ½ tablespoon flour
* 1 ½ teaspoon salt
* ½ teaspoon black pepper
* 1 dl (100 ml) water
* 2 dl (200 ml) crème fraiche
* 2 teaspoons tarragon, dried
* ½ cucumber
* 8 radishes, thinly sliced
* 2 tomatoes, coarsely chopped
* ½ dl (50 ml) chives, finely chopped

METHOD:
1. Cut the chicken in bite-size pieces, 10-12.
2. Heat butter in a saucepan and fry the chicken until golden brown.
3. Transfer the chicken pieces to a pot.
4. Sprinkle with flour, salt and pepper, stir around.
5. Add water, crème fraiche and tarragon.
6. Simmer over low heat until chicken is cooked through, 25-30 minutes.
7. Meanwhile, cut the cucumber lengthwise and remove the seeds.
8. Cut cucumber and radishes into slices, chop tomatoes and chives.
9. When chicken is done, add the vegetables, turn the heat off, taste and adjust the seasonings.

Commonly radishes are eaten raw. They are a popular condiment in salads because of their pungent taste. Beautifully made Radish Roses are very nice to place on cold meat platters. A video at Kraft Kitchens Cooking School shows how to make a radish rose.

The only cultivated species is Raphanus saticus. It can be any of several shades of red or completely white. If the plants are allowed to mature, the roots tend to be woody and bitter.

Radishes are available all year round. In winter, radishes with their green leaves are largely imported from Holland. In Sweden, radishes grow in the cool weather of summer, planted in well-cultivated hummus-rich soil.

They are mostly water, but have some health benefits: Vitamin C and some minerals like sulphur, iodine and iron.

Source: My Recipes