Delia Smith Chicken Tarragon

There’s something about tarragon that feels like it should belong in a little herb garden outside a French cottage, next to a bottle of white wine chilling in a stream. But for me, it’s also tied to my mum’s Sunday cooking — not fancy, just full of care. This Chicken Tarragon from Delia Smith straddles both those worlds: homely and a bit posh. Which is exactly the kind of food I want midweek when I’m tired but still want to eat like I’ve made an effort.

I made this last week while talking to my best mate on speakerphone — she was ranting about her awful date, and I somehow managed to cook the chicken just right while nodding along and pouring in white wine like it was therapy. There’s a rhythm to this dish, and once you get it down, it sort of cooks itself. It’s creamy, herby, savoury… and just lush spooned over mash or crusty bread to mop up that sauce.

And look, don’t stress if you don’t have fresh tarragon — I’ve used dried before and no one staged a protest. Let’s get stuck in.

Why You’ll Love It

• It’s posh without being pretentious — great for date night or Tuesdays.
• Comes together in under 30 minutes, honestly.
• You only need one pan (less washing up = happy life).
• The sauce is pure velvet — cream, white wine, and herbs are soulmates.
• You can tweak it — works with thighs too if you prefer dark meat.
• Leftovers reheat like a dream for lunch the next day.

Ingredients

• 1–2 tbsp olive oil
• 4 to 6 small chicken breast fillets
• 2 shallots (or 1 small red onion), finely chopped
• 2 garlic cloves, finely chopped
• 160ml dry white wine
• 125ml chicken stock
• 125ml double cream (or soya cream if needed)
• 1 tbsp cornflour mixed with 1 tbsp water
• 1 tbsp fresh tarragon, finely chopped (dried works too, just use less)
• A little parsley, finely chopped (optional but pretty)
• Sea salt and freshly cracked black pepper

How to Make It

Sear the chicken till golden and smug:

Get a large skillet hot with a glug of olive oil. Season your chicken generously with salt and pepper, then lay them in the pan. Leave them alone! No fiddling. Let them get golden and a bit sticky — about 3–5 mins per side.

Give the aromatics their moment:

Once the chicken’s nicely browned (don’t worry if it’s not cooked through yet), remove it to a plate. Add another splash of oil if needed, then toss in the shallots and garlic. Let them soften and turn sweet for a couple of minutes.

Deglaze like you mean it:

Pour in the white wine and watch it sizzle. Scrape the bottom of the pan with a wooden spoon — all those golden bits? Flavour gold. Let the wine bubble away for a few mins to reduce slightly.

Stir in the creamy goodness:

Now add your chicken stock, double cream, and the fresh tarragon. Give it all a stir. Take a moment to sniff — it’s already halfway to glorious.

Thicken things up (if you fancy):

Gradually stir in the cornflour mix — bit by bit — until the sauce thickens to your liking. You might not need it all. I like mine just thick enough to coat the back of a spoon.

Return the chicken to its bath:

Pop the browned chicken back in, spoon some sauce over the top, and cover the pan with a lid. Let it simmer gently on low for 5–10 minutes until the chicken is fully cooked and tender.

Finish with a flourish:

Before serving, taste for salt and pepper. Scatter over chopped parsley or more tarragon if you’re feeling showy. Then dive in with mashed potatoes, rice, or whatever feels right.

Common Mistakes and How to Dodge Them

Why’s my chicken dry?
You probably overcooked it in the first step — remember, it finishes cooking in the sauce. Take it off the heat once browned.

My sauce split — what happened?
Too much heat after adding the cream can cause splitting. Keep it low and gentle.

It tastes a bit bland — help?
Wine and tarragon can be shy sometimes. Add an extra pinch of salt or a squeeze of lemon to lift everything.

I dumped in all the cornflour and it’s gloopy now.
Yeah, I’ve done that too. Add it slowly next time, and stop when you like the texture.

Storage and Reheating

In the fridge:
Store in an airtight container for up to 3 days. The flavours deepen beautifully overnight.

In the freezer:
Totally freezer-friendly. Just let it cool fully first. Best eaten within 2–3 months.

To reheat (stove):
Gently warm in a pan over medium-low heat. Add a splash of stock or cream if it’s thickened too much.

To reheat (microwave):
Cover with a damp paper towel and zap in 1-minute bursts, stirring in between.

Air fryer?
Not my top choice for this dish — it’ll dry out. Stick with the pan or microwave.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely. Thighs are juicier and even more forgiving. You might need to cook them a touch longer.

What if I don’t have tarragon?
Try a small pinch of dried tarragon, or swap for a mix of parsley and chives. It’s not the same, but it still works.

Can I skip the wine?
Sure — just use extra chicken stock and a splash of white wine vinegar or lemon juice to keep it zingy.

Is it okay to make ahead?
Yes! It actually gets better as it sits. Just reheat gently and maybe freshen up the herbs before serving.

Nutrition Facts (Per Serving):

Calories: 264
Fat: 12.2g
Carbs: 6.3g
Protein: 24.1g
Sodium: 95.7mg
Sugar: 1.7g

More Delia Smith Recipe:

• Delia Smith Chicken Paprika
• Delia Smith Leeks In Cheese Sauce
• Delia Smith Chicken Marengo