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Mum’s tarragon chicken
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3 tbsp olive oil
400g pack free range chicken mini fillets
2 oranges, halved
1 onion, diced
200ml orange juice
200ml chicken stock
20g pack tarragon, leaves only, finely chopped
1 tsp cornflour
150ml soured cream
Rice, to serve
Seasonal greens, to serve
1. Preheat the oven to 200ºC, gas mark 6. Heat 1 tbsp of the olive oil in a medium ovenproof casserole dish until sizzling. Season the chicken fillets with sea salt, then cook for a few minutes on each side until browned, but not cooked through. Use tongs to remove from the pan and place onto a separate plate.
2. Add another 1 tbsp olive oil to the pan and place the orange halves, cut-side down, into the empty hot casserole dish. Cook for 4-5 minutes (they will begin to caramelise), then remove and place with the chicken.
3. Turn the heat to low and add the remaining 1 tbsp olive oil to the pan along with the onion. Sweat for 10-15 minutes until softened, then add the butter, orange juice and chicken stock. Bring to a simmer, then stir in half the chopped tarragon and add the chicken and orange halves back into the pan.
4. Cover with the lid and place in the oven for 20 minutes, then remove the lid and bake for a further 10-15 minutes, until the chicken is cooked through, the juices run clear and no pink meat remains. Remove the orange halves and chicken from the dish and place back on the hob
to reduce the sauce.
5. Mix the cornflour with 1 tbsp cold water to make a paste, then add into the reducing sauce. After 5 minutes, it should have thickened. Stir in the soured cream and remaining tarragon, then either add the chicken and oranges back in to serve in the dish, or pour over the chicken on separate plates. Give each person an orange half to squeeze over the top, if you like. Delicious with rice and seasonal veg, if liked.
Typical values per serving:
This recipe was first published in April 2021.