This tarragon chicken is the perfect take on the classic French dish. Creamy, rich & bursting with flavour, it’s super simple to make & takes just 30 mins.
The default recipe serves 2.
- 1 tbsp olive oil
- 2 chicken breasts, boneless and skinless, around 125g each
- 1/2 onion, diced
- 1/2 carrot, diced
- 1/2 celery stick, diced
- 2 cloves garlic, finely diced or crushed
- 85ml / 1/3 cup dry white wine (see note 1&2)
- 125ml 1/2 cup chicken stock
- 85ml / 1/3 cup double/heavy cream
- 2 tsp fresh finely chopped tarragon (or 1 tsp dried) (see note 3)
- Heat the oil in a large frying pan or skillet over medium-high heat and then add the chicken breasts. Cook for 3-4 minutes on each side until golden.
- Remove the chicken breasts and set aside. Add the onion, carrot and celery to the pan and cook for 3-4 minutes until softened. Add the garlic and cook for a further minute.
- Add the wine to the pan and bring to a simmer and reduce for around 3 minutes. Add the stock and stir well. Return the chicken breasts to the liquid and reduce the heat to low. Cook for a further 10 minutes.
- Transfer the chicken breasts to serving plates and increase the heat until the liquid starts to simmer. Add the cream and tarragon and season to taste. Cook for around 2-3 minutes until the cream is heated through.
- Spoon the sauce over the chicken and serve.
- You can use vermouth or cognac instead of white wine for this recipe. Or use a mixture of one of them with wine.
- The alcohol from the wine burns out during the cooking, but if you don’t want to cook with wine then you can substitute stock.
- Dried tarragon can be used instead of fresh. Use half the amount and add at the same time as the stock
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Hob / Stove
- Cuisine: French
- Serving Size: 1
- Calories: 485
- Fat: 30g
- Carbohydrates: 11g
- Protein: 32g
Keywords: french, dinner, chicken, tarragon, creamy, indulgent