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Working in a blender in 2 batches, puree the tomatoes with the vegetable broth, olive oil, tomato paste, red wine vinegar and sugar until very smooth.
Combine the sugar, water, tarragon, and salt in a medium, heavy saucepan. Heat the mixture over medium heat, stirring gently, until the sugar has completely dissolved and the syrup is clear, about 5 minutes.
Meanwhile, make the creamed corn. In a nonstick skillet over medium heat, stir the corn, scallions, cream, and tarragon leaves together. Cook, stirring occasionally, until the corn is tender, about 5 minutes for fresh corn, 10 to 12 minutes for frozen.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
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Tartar sauce (French: sauce tartare; often spelled tartare sauce in the UK, Ireland, and Commonwealth countries) is a condiment made of mayonnaise, chopped pickles or relish, capers, and herbs such as tarragon and dill. Tartar sauce can also be enhanced with other herbs, lemon juice, and olives.
Preheat the oven to 475°F. On the stovetop, heat a large cast-iron skillet over high heat. While the pan heats up (this can take about 15 minutes), make sure the chicken is patted as dry as possible.
A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...