Tarragon is a versatile and highly aromatic herb that has an intense flavour that is a unique and subtle mix of sweet aniseed with some citrus notes. 

French tarragon is the preferred variety for its superior and more delicate flavour. In France it is regarded as the “King of Herbs” and is widely used in the kitchen for cooking, sauces, beverages, and more.

In this recipe I have made the classic dish of Tarragon Chicken using fresh French tarragon from my garden. Remember that fresh tarragon has a much stronger flavour than dried tarragon and so must be used with care. Russian tarragon especially, has a much harsher and bitter taste and is less regarded for cooking. Dried tarragon can be substituted at the ratio of: 1 teaspoon dried to 1 tablespoon fresh herb.

The chicken pieces are well browned. Then the vegetables are cooked firstly in brandy then with some good white wine added till the liquid reaches a syrupy consistency and the vegetables are tender. The chicken is returned and poached with a little added chicken stock and the chicken is then set aside.

The creamy tarragon sauce is prepared during this cooking time using cream and fresh tarragon. This creamy mixture is then stirred through the vegetable liquid and brought to the desired consistency. All that then remains is for the chicken to be returned and heated through.

I have preferred a lightly thickened sauce and chosen to serve it with rice but it could also be accompanied by sauteed beans or your favourite vegetables or green salad.

The exquisite flavours of the brandy and wine, the vegetables and creamy tarragon sauce come together to create a heavenly dish that that transforms the humble chicken into a tender and flavourful meal that is always a favourite .

Classic Tarragon Chicken

Ingredients:

• 6 Pieces of chicken
• 1-2 Tblsp olive oil (depending on the size of pan used)
• 20 g Butter
• 30 ml Brandy
• 3/4 cup of dry white wine
• 400 ml cream
• 2 Tblsp fresh French tarragon (1 Tblsp extra for garnishing) If using dried tarragon use 2 level teaspoons of the dried tarragon.
• 1 shallot finely diced
• 1/2 medium carrot very finely chopped
• 1/3 celery stick, finely diced
• 1 large clove of garlic, minced
• Salt and freshly ground pepper
• 1 cup of chicken stock, warmed

Method:

1. Prepare the vegetables

2. Prepare the tarragon by removing the leaves from the stems and chop them. Tie the stems into a bunch with string

3. In a heavy based pan, pour in oil and heat on a moderated high

2. Brown the chicken pieces, skin side first for 5 minutes not moving them around

3. After 5 minutes turn and brown the other side till well coloured

4. Remove the pieces and set them aside, covering them loosely in foil

5. Scrape the fond from the bottom of the pan and add the butter

6. When the butter foams, add the shallot, carrot and celery and cook on medium low for 6-8 minutes, stirring from time to time. Add the minced garlic and cook for a further minute

7. Increase heat to medium high

8. Then pour the brandy over, stirring and reduce the liquid till it has nearly evaporated but is thick and syrupy

9. Stir in the white wine and reduce the liquid by cooking for a further 6 minutes or so till the mixture looses its acidity

10. Return the chicken pieces to the pan

and pour in the warmed cup of chicken broth to cover the pieces halfway.

11. Cover the pan with a lid and cook for 25-30 minutes

12. While the chicken is cooking, take another small saucepan and add the cream and the Tblsp of fresh tarragon on a medium heat.

When bubbling reduce the heat to a low simmer and cover. Stir from time to time.

13. When the chicken is tender, remove to a plate and cover loosely with foil.

14. Stir the tarragon cream into the cooking liquid, adding an extra Tblsp of tarragon and their stems

15. Cook on medium low, stirring till the liquid reduces by half and thickens to a creamy consistency that coats the back of a wooden spoon.

16. I have chosen this consistency as I will be serving my chicken with rice. If you want a thicker sauce, dissolve a 1 Tblsp of plain flour or cornflour dissolved in cold a small amount of cold water. Stir through the cooking liquid till thickened

17. When the sauce is thickened to your liking, return the chicken pieces to the pan and heat through

16. Serve with some reserved chopped tarragon leaves over the chicken and plenty of the creamy sauce. I have chosen to serve mine with some rice.