This delicious Nigella Tarragon Chicken is a creamy, comforting dish that’s quick and easy to make. Perfect for a cozy dinner, it combines tender chicken with a rich, velvety sauce. You can easily swap ingredients based on what you have, making it a versatile and satisfying meal for any night of the week.
Ingredients Needed:
- 2 teaspoons garlic-infused olive oil
- 2 fat or 4 skinny spring onions, finely sliced
- ½ teaspoon freeze-dried tarragon
- 2 chicken breast fillets (skinless and boneless)
- 80 millilitres vermouth or white wine
- ½ teaspoon Maldon sea salt flakes or ¼ teaspoon pouring salt
- 60 millilitres double cream
- Freshly ground white pepper
- 2 teaspoons chopped fresh tarragon (plus a pinch more for sprinkling)
How To Make Tarragon Chicken Recipe?
- Prepare the Pan: Heat the garlic-infused olive oil in a frying pan or casserole that has a lid and is large enough to snugly fit the chicken breasts.
- Cook the Spring Onions and Tarragon: Add the spring onions to the pan, sprinkle in the freeze-dried tarragon, and stir for a minute as the onions soften.
- Cook the Chicken: Place the chicken fillets into the pan, curved side down, and cook for 5 minutes. If the spring onions begin to burn, push them aside to sit on top of the chicken pieces.
- Add Vermouth and Simmer: Turn the chicken over, then pour in the vermouth (or white wine) and let it bubble. Add the salt, cover the pan, reduce the heat, and let it simmer gently for 10 minutes. Check that the chicken is cooked through by making a small cut into the thickest part—if the juices run clear, it’s done. If not, simmer for a few more minutes.
- Make the Sauce: Remove the chicken breasts to warm plates. Bring the remaining liquid to a boil, add the cream, and stir. Sprinkle in the fresh tarragon, stir again, and season with freshly ground white pepper.
- Serve: Pour the sauce over the chicken breasts and top with a final scattering of fresh tarragon before serving.
Recipe Tips:
- Use Fresh Tarragon: Fresh tarragon makes the dish taste better. If you can, use it instead of freeze-dried for a more flavorful dish.
- Don’t Overcook the Chicken: Check the chicken after 10 minutes. Don’t cook it too long so it stays juicy.
- Reduce the Wine: If you want a milder taste, use less vermouth or white wine, and add some water instead.
- Simmer Gently: When adding cream, keep the heat low and stir often to avoid the sauce curdling.
- Serve with a Side: Pair this dish with vegetables or mashed potatoes to enjoy the creamy sauce.
How To Store Leftovers?
- Refrigerate:Place the chicken and sauce in a microwave-safe dish, cover loosely, and heat on medium power for 2–3 minutes, stirring the sauce halfway through, until evenly heated.
- Reheat: Place the chicken and sauce in a microwave-safe dish, cover loosely, and heat on medium power for 2–3 minutes, stirring the sauce halfway through, until evenly heated.
Nutrition Facts:
- Calories: 250 kcal
- Total Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 75mg
- Sodium: 490mg
- Potassium: 0mg
- Total Carbohydrate: 8g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 28g
Try More Nigella Lawson Recipes:
- Nigella Coronation Chicken Recipe
- Nigella Boursin Chicken Recipe
- Nigella Spatchcock Chicken Recipe
Nigella Tarragon Chicken Recipe
Description
This delicious Nigella Tarragon Chicken is a creamy, comforting dish that’s quick and easy to make. Perfect for a cozy dinner, it combines tender chicken with a rich, velvety sauce. You can easily swap ingredients based on what you have, making it a versatile and satisfying meal for any night of the week.
Ingredients
Instructions
- Prepare the Pan: Heat the garlic-infused olive oil in a frying pan or casserole that has a lid and is large enough to snugly fit the chicken breasts.
- Cook the Spring Onions and Tarragon: Add the spring onions to the pan, sprinkle in the freeze-dried tarragon, and stir for a minute as the onions soften.
- Cook the Chicken: Place the chicken fillets into the pan, curved side down, and cook for 5 minutes. If the spring onions begin to burn, push them aside to sit on top of the chicken pieces.
- Add Vermouth and Simmer: Turn the chicken over, then pour in the vermouth (or white wine) and let it bubble. Add the salt, cover the pan, reduce the heat, and let it simmer gently for 10 minutes. Check that the chicken is cooked through by making a small cut into the thickest part—if the juices run clear, it’s done. If not, simmer for a few more minutes.
- Make the Sauce: Remove the chicken breasts to warm plates. Bring the remaining liquid to a boil, add the cream, and stir. Sprinkle in the fresh tarragon, stir again, and season with freshly ground white pepper.
- Serve: Pour the sauce over the chicken breasts and top with a final scattering of fresh tarragon before serving.
Notes
- Use Fresh Tarragon: Fresh tarragon makes the dish taste better. If you can, use it instead of freeze-dried for a more flavorful dish.
- Don’t Overcook the Chicken: Check the chicken after 10 minutes. Don’t cook it too long so it stays juicy.
- Reduce the Wine: If you want a milder taste, use less vermouth or white wine, and add some water instead.
- Simmer Gently: When adding cream, keep the heat low and stir often to avoid the sauce curdling.
- Serve with a Side: Pair this dish with vegetables or mashed potatoes to enjoy the creamy sauce.
Nigella Tarragon Chicken Recipe