This James Martin Chicken Tarragon is a flavorful and elegant dish that combines tender chicken with the aromatic taste of fresh tarragon in a creamy sauce. Perfect for a special dinner or a simple weeknight meal, this dish is quick and easy to prepare, yet it delivers restaurant-quality flavors.
What is James Martin Chicken Tarragon?
James Martin’s chicken tarragon is a classic French-inspired dish featuring chicken breasts or thighs cooked in a rich, creamy sauce infused with fresh tarragon. The tarragon brings a subtle anise flavor that pairs beautifully with the creamy sauce and tender chicken. It’s a comforting yet sophisticated dish that can be served with rice, potatoes, or crusty bread.
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Why You Should Try This Recipe
- Rich, creamy flavor: The tarragon-infused cream sauce is indulgent and full of flavor.
- Quick and easy: Despite its elegant appearance, this dish is simple to make and requires minimal ingredients.
- Perfect for entertaining: It’s an impressive dish that can be served at dinner parties or family gatherings.
- Customizable: You can easily adjust the flavors or ingredients to suit your preferences.
- Comforting and hearty: A great meal when you want something warm and satisfying.
Ingredients Needed to Make James Martin Chicken Tarragon
- 4 chicken breasts or thighs (skin-on, bone-in, or boneless): Provides the base of the dish.
- 2 tbsp olive oil: For searing the chicken.
- 1 onion (finely chopped): Adds sweetness and flavor to the sauce.
- 2 garlic cloves (minced): Enhances the flavor with a subtle garlic taste.
- 200ml chicken stock: Adds depth and richness to the sauce.
- 200ml double cream: Creates the creamy texture of the sauce.
- Fresh tarragon (a handful, chopped): The key ingredient that gives the dish its distinct flavor.
- Salt and pepper: Season the chicken and sauce.
- 1 tbsp Dijon mustard (optional): Adds a slight tang to balance the richness of the sauce.
Equipment Needed
- Large frying pan or skillet: For cooking the chicken and sauce.
- Tongs: To flip and move the chicken.
- Sharp knife and cutting board: This is used to prepare the ingredients.
- Spatula: For stirring the sauce.
Instructions to Make James Martin Chicken Tarragon
1. Prepare the chicken:
Season the chicken breasts or thighs with salt and pepper. Heat the olive oil in a large frying pan over medium heat. Place the chicken skin-side down (if using skin-on) and sear for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 5-7 minutes on the other side. Remove the chicken from the pan and set aside.
2. Sauté the onions and garlic:
In the same pan, add the chopped onions and cook for 3-4 minutes until softened and golden. Add the minced garlic and cook for another minute until fragrant.
3. Add the chicken stock:
Pour in the chicken stock and bring it to a simmer. Scrape up any browned bits from the bottom of the pan to add flavor to the sauce. Let the stock reduce slightly for 3-4 minutes.
4. Make the tarragon cream sauce:
Stir in the double cream, Dijon mustard (if using), and chopped tarragon. Mix well and bring the sauce to a gentle simmer. Return the chicken to the pan, spooning the sauce over the chicken.
5. Cook until done:
Cover the pan and let the chicken simmer in the sauce for 10-15 minutes, or until the chicken is fully cooked through and tender. Check the internal temperature to ensure the chicken reaches 75°C (165°F).
6. Serve:
Once the chicken is cooked and the sauce has thickened slightly, remove from heat. Garnish with extra fresh tarragon and serve hot with your choice of side dishes, such as rice, mashed potatoes, or crusty bread.
What Goes Well With James Martin Chicken Tarragon
- Steamed rice: A light side that soaks up the creamy sauce.
- Mashed potatoes: Creamy mashed potatoes complement the rich sauce perfectly.
- Crusty bread: Ideal for dipping into the tarragon cream sauce.
- Green vegetables: Serve with steamed green beans, asparagus, or broccoli for a healthy side.
- Roasted potatoes: Crispy roasted potatoes provide a nice contrast to the soft chicken.
Expert Tips for Making the Best James Martin Chicken Tarragon
- Use fresh tarragon: Fresh tarragon has a more vibrant flavor than dried, making it key to the dish.
- Don’t rush the sear: Let the chicken brown properly to develop a deeper flavor and texture.
- Simmer the sauce gently: Avoid boiling the sauce, as this can cause the cream to separate. Keep it at a gentle simmer for the best results.
- Adjust the cream: If you prefer a lighter sauce, you can reduce the amount of cream or substitute half with milk or a lighter cream.
- Add mustard for tang: Dijon mustard adds a nice tang that balances the richness of the cream sauce.
Easy Variations of James Martin Chicken Tarragon
- Use chicken thighs: For a juicier, more flavorful option, use bone-in chicken thighs.
- Lemon tarragon chicken: Add a squeeze of fresh lemon juice to the sauce for a zesty twist.
- Herb variations: You can replace or complement the tarragon with other herbs like parsley or thyme.
- Low-fat option: Replace the double cream with a lower-fat alternative or a mixture of Greek yogurt and milk for a lighter dish.
- Mushroom tarragon chicken: Add sliced mushrooms to the onions and garlic for a more earthy, robust flavor.
Best Practices to Store James Martin Chicken Tarragon
- Refrigerate leftovers: Store in an airtight container in the fridge for up to 3 days.
- Freeze for later: You can freeze the chicken and sauce for up to 2 months. Allow it to cool completely before storing it in a freezer-safe container.
- Reheat gently: To reheat, warm the chicken and sauce slowly in a pan over low heat, adding a splash of stock or cream to loosen the sauce if needed.
Best Practices to Reheat James Martin Chicken Tarragon
- Stovetop: Reheat the dish on low heat, adding a bit of extra cream or stock to refresh the sauce.
- Microwave: For a quick reheat, microwave the chicken and sauce in short intervals, stirring halfway through to ensure even heating.
- Oven: You can also reheat the chicken in the oven at 150°C (300°F) for about 10-15 minutes, making sure to cover it to prevent the chicken from drying out.
How Can I Make James Martin Chicken Tarragon Healthier?
- Use light cream: Swap the double cream for a lighter version to reduce fat.
- Skip the skin: Use skinless chicken breasts to lower the fat content.
- Add more vegetables: Incorporate vegetables like spinach or peas into the sauce for added nutrition.
- Reduce the salt: Use low-sodium chicken stock and adjust the seasoning to taste.
- Lighter sauce: Use half the amount of cream and substitute with milk for a lighter sauce.
Nutrition Value (per serving):
- Calories: 480 kcal
- Carbohydrates: 6g
- Protein: 40g
- Fat: 32g
- Saturated Fat: 15g
- Sodium: 350mg
FAQs
Can I freeze Mary Berry Tarragon Chicken?
Yes, you can freeze Mary Berry Tarragon Chicken. Allow the dish to cool completely before placing it in an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
What cream should I use for Mary Berry Tarragon Chicken?
Double cream or heavy cream is ideal for Mary Berry Tarragon Chicken as it adds richness and thickness to the sauce. If you prefer a lighter option, single cream can be used, but the sauce may be slightly thinner.
How do I stop the chicken from drying out in this recipe?
To prevent the chicken from drying out, cook it just until it’s browned on the outside and finish cooking it in the sauce. Make sure to simmer the chicken gently in the sauce rather than boiling it, as this helps keep the meat tender.
Can I make this dish without wine?
Yes, you can make Mary Berry Tarragon Chicken without wine. Simply substitute the white wine with an equal amount of extra chicken stock for a flavorful, alcohol-free version.
Final Words
This James Martin Chicken Tarragon is a deliciously creamy and fragrant dish that is sure to impress. The combination of tender chicken and the subtle anise flavor of tarragon in a rich cream sauce makes this a standout dish for any occasion.
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James Martin Chicken Tarragon
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Pan-frying and simmering
- Cuisine: French
Description
James Martin’s chicken tarragon is a classic French-inspired dish featuring chicken breasts or thighs cooked in a rich, creamy sauce infused with fresh tarragon. The tarragon brings a subtle anise flavor that pairs beautifully with the creamy sauce and tender chicken. It’s a comforting yet sophisticated dish that can be served with rice, potatoes, or crusty bread.
Ingredients
- 4 chicken breasts or thighs (skin-on, bone-in, or boneless): Provides the base of the dish.
- 2 tbsp olive oil: For searing the chicken.
- 1 onion (finely chopped): Adds sweetness and flavor to the sauce.
- 2 garlic cloves (minced): Enhances the flavor with a subtle garlic taste.
- 200ml chicken stock: Adds depth and richness to the sauce.
- 200ml double cream: Creates the creamy texture of the sauce.
- Fresh tarragon (a handful, chopped): The key ingredient that gives the dish its distinct flavor.
- Salt and pepper: Season the chicken and sauce.
- 1 tbsp Dijon mustard (optional): Adds a slight tang to balance the richness of the sauce.
Instructions
Step 1: Prepare the chicken:
Season the chicken breasts or thighs with salt and pepper. Heat the olive oil in a large frying pan over medium heat. Place the chicken skin-side down (if using skin-on) and sear for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 5-7 minutes on the other side. Remove the chicken from the pan and set aside.
Step 2: Sauté the onions and garlic:
In the same pan, add the chopped onions and cook for 3-4 minutes until softened and golden. Add the minced garlic and cook for another minute until fragrant.
Step 3: Add the chicken stock:
Pour in the chicken stock and bring it to a simmer. Scrape up any browned bits from the bottom of the pan to add flavor to the sauce. Let the stock reduce slightly for 3-4 minutes.
Step 4: Make the tarragon cream sauce:
Stir in the double cream, Dijon mustard (if using), and chopped tarragon. Mix well and bring the sauce to a gentle simmer. Return the chicken to the pan, spooning the sauce over the chicken.
Step 5: Cook until done:
Cover the pan and let the chicken simmer in the sauce for 10-15 minutes, or until the chicken is fully cooked through and tender. Check the internal temperature to ensure the chicken reaches 75°C (165°F).
Step 6: Serve:
Once the chicken is cooked and the sauce has thickened slightly, remove from heat. Garnish with extra fresh tarragon and serve hot with your choice of side dishes, such as rice, mashed potatoes, or crusty bread.
