Delia Smith’s Chicken Tarragon is made with chicken, sherry vinegar, fresh tarragon leaves, olive oil, shallots, garlic, medium-dry Amontillado sherry, and crème fraîche. This delicious Chicken Tarragon recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 4 people.
Delia Smith Chicken Tarragon Ingredients
- 1 x 3½ lb (1.75 kg) chicken, cut into 8 pieces, or 4 bone-in chicken breast portions
- 5 fl oz (150 ml) sherry vinegar
- 2 tablespoons fresh tarragon leaves
- 2 tablespoons olive oil
- 12 shallots, peeled and left whole
- 4 cloves garlic, peeled and left whole
- 15 fl oz (425 ml) medium-dry Amontillado sherry
- 1 heaped tablespoon crème fraîche
- Salt and freshly ground black pepper
To Garnish:
- 8 small sprigs of fresh tarragon
How To Make Delia Smith Chicken Tarragon
- Heat the oil: Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Season the chicken pieces with salt and pepper.
- Brown the chicken: Add the chicken pieces in batches to the hot oil. Cook until golden brown on all sides. Remove each batch to a plate and repeat with the remaining chicken.
- Cook the shallots and garlic: Add the whole shallots to the pan and cook until they start to brown. Add the garlic cloves and cook until they are lightly colored.
- Simmer the chicken: Lower the heat. Return the chicken to the pan, add the tarragon leaves, and pour in the sherry vinegar and Amontillado sherry. Simmer gently for a few minutes, then cover and cook on very low heat for 45 minutes.
- Turn the chicken: Halfway through cooking, turn the chicken pieces over to cook evenly.
- Remove the chicken: Once cooked, transfer the chicken, shallots, and garlic to a warm serving dish.
- Finish the sauce: Increase the heat to thicken the sauce. Stir in the crème fraîche until smooth. Taste and add more salt and pepper if needed.
- Serve: Pour the sauce over the chicken and garnish with the tarragon sprigs.
Recipe Tips
- Brown the chicken in batches: Don’t overcrowd the pan. Browning the chicken in batches helps it get a nice golden color and improves the flavor.
- Adjust the heat: Cook the chicken on low heat once it’s added back to the pan. This ensures the chicken cooks slowly and absorbs all the flavors.
- Turn the chicken halfway: To ensure even cooking, turn the chicken pieces over halfway through the cooking time so both sides are coated in the sauce.
- Use Fresh Tarragon: Fresh tarragon gives the best flavor. If you must use dried tarragon, reduce the amount to avoid overpowering the dish.
- Check the sauce consistency: If the sauce is too thin after cooking, increase the heat slightly to reduce it. If too thick, add a little more sherry or water to reach the desired consistency.
What To Serve With Chicken Tarragon?
This creamy Chicken Tarragon pairs well with tiny new potatoes, fresh peas, steamed green beans, or rice. It can also be served alongside crusty bread, roasted carrots, sautéed spinach, or a mixed salad for a delicious dinner.
How To Store Leftovers Chicken Tarragon?
- Refrigerate: Let the leftover Chicken Tarragon cool to room temperature. Transfer it to an airtight container and refrigerate. It will keep for up to 3 days.
- Freeze: Allow the Chicken Tarragon to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
How To Reheat Leftovers Chicken Tarragon?
- In The Oven: Preheat your oven to 350°F (175°C). Place the Chicken Tarragon in an oven-safe dish, cover with foil, and heat for about 20-25 minutes, or until warmed through.
- In The Microwave: Transfer the Chicken Tarragon to a microwave-safe dish. Cover loosely and microwave on medium power for 2-3 minutes, or until heated evenly.
- On the Stove: Heat the Chicken Tarragon in a skillet over medium heat for about 10-15 minutes. Stir occasionally until it’s heated through and the sauce is bubbling.
Delia Smith Chicken Tarragon Nutrition Facts
Serving Size: 1 serving
- Calories: 370
- Total Fat: 21g
- Saturated Fat: 5g
- Cholesterol: 90mg
- Sodium: 600mg
- Potassium: 750mg
- Total Carbohydrate: 16g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 28g
Try More Delia Smith Recipes:
- Delia Smith Roast Chicken
- Delia Smith Potato Salad
- Delia Smith Onion Sauce
- Delia Smith Lasagne Ragu Recipe
Delia Smith Chicken Tarragon
Description
Delia Smith’s Chicken Tarragon is made with chicken, sherry vinegar, fresh tarragon leaves, olive oil, shallots, garlic, medium-dry Amontillado sherry, and crème fraîche. This delicious Chicken Tarragon recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 4 people.
Ingredients
To Garnish:
Instructions
- Heat the oil: Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Season the chicken pieces with salt and pepper.
- Brown the chicken: Add the chicken pieces in batches to the hot oil. Cook until golden brown on all sides. Remove each batch to a plate and repeat with the remaining chicken.
- Cook the shallots and garlic: Add the whole shallots to the pan and cook until they start to brown. Add the garlic cloves and cook until they are lightly colored.
- Simmer the chicken: Lower the heat. Return the chicken to the pan, add the tarragon leaves, and pour in the sherry vinegar and Amontillado sherry. Simmer gently for a few minutes, then cover and cook on very low heat for 45 minutes.
- Turn the chicken: Halfway through cooking, turn the chicken pieces over to cook evenly.
- Remove the chicken: Once cooked, transfer the chicken, shallots, and garlic to a warm serving dish.
- Finish the sauce: Increase the heat to thicken the sauce. Stir in the crème fraîche until smooth. Taste and add more salt and pepper if needed.
- Serve: Pour the sauce over the chicken and garnish with the tarragon sprigs.
Notes
- Brown the chicken in batches: Don’t overcrowd the pan. Browning the chicken in batches helps it get a nice golden color and improves the flavor.
- Adjust the heat: Cook the chicken on low heat once it’s added back to the pan. This ensures the chicken cooks slowly and absorbs all the flavors.
- Turn the chicken halfway: To ensure even cooking, turn the chicken pieces over halfway through the cooking time so both sides are coated in the sauce.
- Use Fresh Tarragon: Fresh tarragon gives the best flavor. If you must use dried tarragon, reduce the amount to avoid overpowering the dish.
- Check the sauce consistency: If the sauce is too thin after cooking, increase the heat slightly to reduce it. If too thick, add a little more sherry or water to reach the desired consistency.
Delia Smith Chicken Tarragon