Recipe | Chicken with tarragon and cream

In this week’s random ingredient generator game, there were – as ever – plenty of appealing options. It was a miserable day, so suggestions of cauliflower, chorizo, and aubergine were particularly enticing, but in the end it was Clive Coombs’ simple recommendation of tarragon that swung it. It’s such a simple and somewhat old-fashioned dish, this, but on an evening that felt like autumn had come early, it hit the spot.

Serves 2
A knob of butter
A small onion, peeled and finely chopped
A stick of celery, trimmed and chopped
A clove of garlic, peeled and sliced
A good glug of Marsala wine
A handful of mushrooms, sliced
2 chicken breasts, cut into chunks
100ml double cream
A tablespoon or so of chopped tarragon
Salt and pepper

– Melt the butter in a saucepan and add the onion, celery and garlic. Season with salt and pepper, cover and sweat gently for 10 minutes.

– Add the Marsala and simmer, uncovered, until reduced a little. Throw in the mushrooms and simmer gently for 5 minutes, stirring occasionally. Add the chicken and stir for a minute or so before adding the cream. Bring to a boil and simmer very gently for 10 minutes, stirring now and then. Finish with the tarragon and serve. Wild rice is a good side.


Filed under Recipes

8 responses to “Recipe | Chicken with tarragon and cream

  1. Great minds. I used the last of the fresh peas to make a tarragon and pea pesto for pasta last night for a fresh, but autumnal feel.

    I wish I’d had this instead. Sounds perfect for a night in!

  2. Clive Coombs

    Glad to be of service! Tarragon is my ‘Herb of the moment’ and I have been using quite a bit over the last week or so, methinks my poor wife is getting a tad fed up (pun intended!). I made a tarragan and garlic crust for a whole chicken, which I stuffed with quartered lemons, halved small onions, and more garlic, last week. Tarragon worked well with my pasta dish:Cappaletti Prosciutto with shallot/red onion/white wine & cream sauce tarragon and fresh chilli, and tonight I am going to use Tarragon when I lightly poach some un-dyed haddock fillets.

  3. This looks absolutely spectacular!

  4. I think next time you should make a meal with ALL the suggestions of ingredients you get…

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