Easy tarragon chicken

Name: Easy tarragon chicken recipe
Prep time: 30 mins
Cook time: 15 mins
Yield: Serves 4
Ingredients: 50g butter; 1tbsp olive oil; 1.3kg free-range chicken, jointed, or chicken pieces; 1-2 small onions or shallots, finely sliced; 120ml dry white wine; Several sprigs of tarragon; 20g butter; Handful freshly chopped mixed herbs (such as parsley, tarragon, sorrel, chervil, dill); 1 lovage leaf; 1 shoot each of thyme and winter savory (optional); 175ml double cream (optional)

The marriage of tarragon and chicken is a match made in heaven in this easy recipe from the Great Dixter cookbook.

17 November 2020

Preparation Time
30 mins
Cooking Time
15 mins

Andrew Montgomery

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Ingredients

Serves 4

For the chicken

50g butter

1tbsp olive oil

1.3kg free-range chicken, jointed, or chicken pieces

1-2 small onions or shallots, finely sliced

120ml dry white wine

Several sprigs of tarragon

For the gravy

20g butter

Handful freshly chopped mixed herbs (such as parsley, tarragon, sorrel, chervil, dill)

1 lovage leaf

1 shoot each of thyme and winter savory (optional)

175ml double cream (optional)

Method
Step 1
Heat the oven to 230°C/fan oven 210°C/mark 8. Melt the butter with the oil in a cast-iron casserole dish, then brown the chicken on all sides. Towards the end of browning, add the onions, wine and tarragon.
Step 2
Cover and roast for 30 minutes, or until a thermometer inserted in the thickest part of the breast registers 75°C or the juices run clear. Transfer the chicken pieces to a serving dish and set aside to rest.
Step 3
Meanwhile, make the gravy. Put the pan of chicken juices on the hob, remove the tarragon sprigs, add the butter and then stir in the herbs, mixing well. Remove from the heat. If using the double cream, slowly stir in until combined. Pour the gravy over the chicken and serve.

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Ingredients

For the chicken

For the gravy

Method

Step 1

Step 2

Step 3