foodie with a passion for Indian cuisine

Tarragon Chicken

Tarragon Chicken



Tarragon Chicken

Chicken and mushroom in a creamy wine and tarragon sauce

Course Main Course
Cuisine French
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 people
Author Michael


Tarragon chicken

  • 1 tbsp groundnut oil
  • 1 tbsp butter
  • 2 cloves garlic chopped
  • 8 mushrooms sliced
  • 4 shallots sliced
  • 150 ml single cream
  • 100 ml chicken stock
  • 6 springs tarragon torn
  • 1 tsp salt
  • 1 tsp pepper
  • 250 ml white wine


  • 300 gram new potatoes
  • 1 tbsp butter
  • 1 sprig tarragon
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 3 chicken breasts sliced to mini fillets


  1. Generously salt and pepper the chicken fillets on both sides

  2. Place the potatoes in boiling water continue to boil for 10-15 minutes whilst the tarragon chicken is cooking

  3. Add the groundnut oil to a large frying pan and cook the chicken over a medium / high heat, aiming for a golden sear on each side

  4. Remove the chicken from the pan and put aside

  5. To the frying pan, add 1tbsp of butter and the shallots, mushrooms and garlic, and stir fry for 5 minutes until soft and beginning to brown

  6. Add the chicken and its juices back to the pan and stir to mix

  7. Turn the heat up and add the wine, bring to a boil and allow to reduce by half 

  8. Add the chicken stock to the pan, bring to the boil for 1 minute and reduce to a simmer

  9. Add the cream, stir to mix and simmer for 5 minutes

  10. When the potatoes are done, remove, drain and return to the pan.  Add the butter, salt, pepper and tarragon and toss to mix

  11. Add the tarragon leaves to the frying pan and stir to mix

  12. Place the tarragon and new potatoes on a plate, finishing with a sprig of tarragon

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