Friday, February 4, 2011

Nigella's Tarragon Chicken

This recipe for Tarragon Chicken is another from Nigella Kitchen.
What a delightful dish, the chicken breast is browned in a pan that is full of spring onion and garlic followed by the lid being placed on with a decent splash of white wine until it is cooked beautifully. Dried tarragon is used in the early stages of cooking with the fresh tarragon being used later. On the tv show Nigella comments that the dried tarragon and the fresh tarragon somehow work together in the dish to complement each other perfectly.

The sauce is lovely with the cream, a nice texture and an amazing depth of flavour.
The tarragon itself is the only part of the recipe I was a little overwhelmed by. I did really enjoy the meal, and the sauce was divine but I don't particularly like licorice and tarragon has that aniseed flavour.
Otherwise a delicious dish that was once again done in Nigella style, simple and tasty!


  1. Isn't that funny, I don't like licorie either but I do like tarragon in sauces. This dish looks lovely!

  2. I love licorice, but I'm not a huge fan of tarragon either. I never used to like corriander or basil, but figured they must be good or they wouldn't feature in so many great recipes. I ate a little bit of them regularly and gradually increased the amount and now I loooove them both. This is one of the reasons I have no time for fussy eaters, you just have to be open minded and try it, then try it again, don't write things off after one go.Then, if you really don't like it, fair enough, try something else new to your tastebuds.

  3. Tarragon has this intense flavor. It looks very creamy and tasty. Pehaps next time decrease the amount of tarragon in it.


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