Tuesday, 7 August 2012

Chicken with a creamy tarragon sauce

I based this meal on a recipe from BBC Good food website. As usual I didn't have the right ingredients, so I substituted the asparagus for mushrooms and fresh tarragon for dried tarragon.  I remembered about my fondness for tarragon sauce after a lovely meal at a family wedding at the weekend. The food was exceptional at the Black Swan in Helmsley, North Yorkshire.

Serves 4
500g baby new potatoes, halved
4 skinless Chicken breasts
1 tbsp sunflower oil
1 large onion, chopped
2 garlic cloves, crushed
350ml chicken stock
small bunch tarragon (dried was fine)
A handful of button mushrooms, chopped

3 tbsp reduced-fat crème fraîche

Cook the potatoes in a large pan of boiling water for 8-10 mins until tender, then drain and keep warm in the pan. Season the chicken with ground black pepper. Heat the oil in a large non-stick frying pan. Gently fry the chicken with the onion and garlic for 5 mins until both are lightly browned. Turn over the chicken once and stir the onion regularly.
Pour over the stock, add 2 sprigs of tarragon and bring to a gentle simmer. Cook for 5 mins, then turn the chicken, add the asparagus and cook for 3 mins more. Chop the remaining tarragon.
Stir the crème fraîche and tarragon into the pan with the chicken and heat through, stirring, for a few secs. Serve with the new potatoes.


  1. Just cooked this for me and the girls for lunch, we loved it, in Grace's words 'yummy!' Kate even ate the asparagus!! Thanks x

  2. I just saw your Facebook post and asked what you had cooked. We all thought it was very tasty too.

  3. Good morning, good afternoon, good evening, G'day mate, hello, hi! I learn much ways to say greeting in English, but one is australien? I say, "Mangez au moins cinq fruits et légumes par jour, Kate!"