Name: James Martin Chicken Tarragon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: French
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.

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

Scale

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.