I have been wanting to make Chicken in Tarragon ever since I saw Nigella Kitchen on TV. Tarragon is one of the four main fine herbes in French cooking and is also the main flavoring component for making Bernaise sauce. For culinary cooking, French tarragon is used, but often sparingly used because of its intense flavour.
Nigella has cleverly shortened the cooking process of this elegant French dish and for this recipe, I would suggest you double the sauce because it is very good and goes so well with boiled potatoes or rice. Here I am using chicken breast which I don't normally cook, but like what Nigella said the chicken breast cooks so tenderly and with this smooth rich cream, is perfect for this dish.
Adapted from Nigella Kitchen
2 tsp garlic oil(olive oil infused with two garlic cloves)
1/2 tsp sea salt flakes
2 fat spring onions
60ml double cream
1/2 tsp freeze-dried tarragon
1/2 tsp fresh white pepper
2 chicken breast fillets, skinless and boneless
2 tsp chopped fresh tarragon, plus a pinch for sprinkling
80ml vermouth or white wine(white wine)
- Heat the garlic oil in a frying pan or casserole that has a lid and in which the chicken breasts will fit pretty snuggly.
- Add the spring onions, stir, then sprinkle in the freeze-dried tarragon, stir again and cook them in the garlic oil for a minute, stirring some more as they cook.
- Put the chicken fillets into the pan, curved side down, and cook for 5 minutes. If the spring onions start to burn, scrape them from the pan and let them sit on the chicken pieces.
- Turn over the breasts, and add the vermouth or white wine. Let the vermouth bubble up, then add the salt. Put the lid on, turn the heat down low and leave it to simmer gently for 10 minutes.
- Check the chicken is cooked through by making a small cut into the thickest part and ensuring the juices run clear - if not, simmer for a few minutes longer and check again.
- Remove the chicken breasts to warmed plates. Bring the remaining liquid to a boil, add the cream and stir well, then sprinkle in the fresh tarragon, stir again and give a good grind of white pepper.
- Pour the sauce over the chicken breasts, and give a final scattering of tarragon to serve.
Note: I cooked for 1 serving with steamed french beans and boiled baby potatoes.
This post is linked to Cook like A Star 'Nigella Lawson' and is hosted by Anuja from Simple baking,
For the LORD God is a sun and shield; the LORD bestows favor and honor; no good thing does he withhold from those whose walk is blameless. Psalm 84:11