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    Chicken with Tarragon

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    Chicken with Tarragon

    Serves: 6


    • 140ml dry cider
    • 500ml chicken stock
    • 140ml double cream
    • 3 strips finely pared lemon peel
    • 2 sprigs tarragon
    • 4 tablespoons olive oil
    • 6 skinned chicken breasts, cut into large chunks
    • 1 small onion, finely sliced
    • 2 cloves garlic, crushed
    • 10 baby turnips, trimmed
    • 1 bunch baby carrots, trimmed
    • 1 fennel, trimmed and roughly sliced
    • 3 tablespoons mixed finely chopped parsley, tarragon and chives
    • Salt
    • Freshly ground black pepper


    1. Pour the cider into a saucepan, set over a high heat and reduce by two thirds. Add the stock and boil vigorously until it has reduced by half. Finally add the cream, lemon peel and tarragon sprigs and simmer until it has thickened slightly.
    2. Meanwhile, heat 3 tablespoons oil in a large saucepan or casserole dish over a medium-high heat. Season the chicken pieces and fry briskly in small batches until golden. Remove with a slotted spoon and reduce the temperature. Add the remaining tablespoon of oil, if necessary, along with the onion, garlic, turnips, carrots and fennel. Fry gently for 3 minutes, then mix in the cream sauce with its herbs and lemon peel and simmer for 5 minutes.
    3. Return the chicken with its juices and simmer for a further 5 minutes. When you are ready to serve, remove the lemon zest and tarragon sprigs, adjust the seasoning to taste and stir in the mixed herbs.

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