Tarragon chicken
Waitrose and Partners

Tarragon chicken

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

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  • 1 tsp olive oil
  • 4 essential Waitrose British Chicken Legs, skin removed
  • 400g shallots, peeled
  • 4 garlic cloves, halved
  • 300ml dry white wine
  • 300ml chicken stock
  • 2 tsp wholegrain mustard
  • 2 tbsp chopped tarragon plus a few leaves to garnish
  • 2 tbsp essential Waitrose Half Fat British Crème Fraiche
  • 200g long grain rice, cooked to serve
  • 200g sugar snap peas, cooked to serve


  1. Heat the oil in a large sauté pan and cook the chicken, shallots and garlic over a fairly high heat for 10 minutes until golden brown.

  2. Add the wine, stock, mustard and tarragon. Cover and simmer gently for 20 minutes until the chicken is completely cooked through with no pink meat.

  3. Remove from the heat and stir in the crème fraiche. Divide between four plates, garnish with tarragon leaves and serve with the rice, sugar snap peas.

Cook’s tip

To remove the skin from the chicken, loosen it slightly then wrap a piece of kitchen paper around the thigh and pull the skin downwards to remove in one piece.


Typical values per serving when made using specific products in recipe


2,082kJ/ 495kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating