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    Cold tarragon chicken

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    Cold tarragon chicken

    I cook a pot-roasted tarragon chicken as soon as I feel the first warmth of spring. But in the heat of summer I switch to this, which is delicious with warm new potatoes.

    • Preparation time: 30 minutes plus poaching and chilling (up to a day in advance)
    • Cooking time: 20 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 6


    • 6 Large chicken breasts, skin on
    • 1 Onion, halved
    • 1 Celery stick, halved
    • 1 Carrot, peeled and halved
    • 1 Bay leaf
    • 2 Tarragon sprigs, plus extra to serve
    • 10 Black peppercorns
    • ½ Lemon, sliced
    • Tarragon Mayonnaise
    • 2 Egg yolks
    • 200ml Sunflower oil
    • 100ml Extra virgin olive oil
    • ½ Lemon, juice
    • 2-3 tbsp Chopped tarragon


    1. Several hours in advance – or the day before – put the chicken in a casserole; cover with water; bring to the boil; reduce the heat and remove any surface scum. Add the onion, celery, carrot, bay leaf, tarragon sprigs and peppercorns.
    2. Return to the boil; reduce the heat; cover; simmer for 10 minutes. Turn off the heat. When cold, take the chicken out – keep the liquid in the fridge. Remove the skin, wrap the breasts in foil and refrigerate
    3. Whisk the yolks with a little salt in a bowl and add some oil drop by drop, until the mixture starts to emulsify. Then add each oil gently, in a stream, beating constantly.
    4. When it starts to become very thick, add a little lemon juice and continue until all the oil has gone in. Thin the mayonnaise with 4 tbsp cooking liquid (freeze the rest for stock). Stir in the tarragon; season.
    5. Slice the chicken and put on a plate; pour on the sauce. Chill for at least 3 hours. Decorate with lemon slices and the extra tarragon.

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    Drinks recommendation

    This organic, crisp wine is perfect with the sauce and herbs. Domaine Begude Chardonnay
    2007/08 Limoux, South of France. Bin 95060; £7.99.


    Average user rating

    3 stars