Indulge in the savory delight of Delia Smith’s Chicken Tarragon. This delectable recipe features succulent chicken breast fillets, aromatic shallots, and a blend of exquisite flavors. With a cooking time of 20 minutes and serving 4, this dish effortlessly combines simplicity with culinary excellence.
More Delia Smith Recipe:
🧡 Why You’ll Love This Chicken Tarragon Recipe:
- Palate Pleasure: Enjoy a medley of flavors that make your taste buds dance.
- Simple Preparation: For busy days, enjoy a quick and easy way to cook.
- Creamy Harmony: Enjoy the right mix of rich creaminess and fragrant tarragon.
❓ What Is Delia Smith Chicken Tarragon Recipe?
Delia Smith Chicken Tarragon is a delightful dish crafted with olive oil, chicken breast fillets, shallots, garlic, white wine, chicken stock, cream, tarragon, and a touch of seasoning.
🍗 Delia Smith Chicken Tarragon Ingredients
- 1 to 2 tablespoons olive oil
- 4 to 6 small chicken breast fillets
- 2 shallots or 1 small red onion, finely chopped
- 2 garlic cloves, finely chopped
- 160 ml (2/3 cup) dry white wine
- 125 ml (1/2 cup) chicken stock
- 125 ml (1/2 cup) double cream (heavy whipping cream) or soya cream (see Kitchen Notes)
- 1 tablespoon cornflour (US: cornstarch) mixed with 1 tablespoon water
- 1 tablespoon fresh tarragon, finely chopped (see Kitchen Notes)
- parsley, finely chopped
- sea salt
- freshly cracked pepper
🍲 How To Make Delia Smith Chicken Tarragon
- Bring the oil to a high temperature in a big pan or skillet.
- Put a lot of salt and pepper on the chicken breasts.
- Put the chicken breasts in the pan and cook for three to five minutes, until they turn brown and sugary. Then, flip them over and cook for another three to five minutes. Moving the chicken around too much will ruin its color.
- If the chicken is golden and sticky on both sides, take it out and put it on a plate. The chicken doesn’t need to be fully cooked yet.
- If the pan needs it, add a little more oil.
- Put in the garlic and shallots (or onions). Let them cook for a few minutes until they get soft.
- When you add the white wine, let it boil for a few minutes or until it has lost some of its volume.
- Stir the food together and remove any caramelized bits from the pan with a wooden spoon.
- Add the cream, chicken stock, and fresh tarragon.
- Wait a few minutes and then turn off the heat.
- If you think it needs it, add salt and pepper.
- As you add the cornflour mix slowly, and stir the sauce. Add as much of the cornflour mix as you need until the sauce gets a little thicker. You might not need it all.
- The chicken should be put back in the pan and covered in the sauce.
- Cover the pan and lower the heat to low to medium.
- It should be cooked slowly for 5 to 10 minutes, or until the chicken is fully cooked.
- Before serving, sprinkle with more tarragon or parsley.
💭 Recipe Tips:
- For better taste, sear the chicken until it turns golden.
- Gradually add the cornflour mix until the sauce is the right thickness.
- Before serving, sprinkle with fresh tarragon or parsley.
🍚 What To Serve With Chicken Tarragon?
Pair Chicken Tarragon with steamed vegetables, fluffy rice, buttered noodles, mashed potatoes, or crusty bread for a diverse range of delightful and satisfying combinations.
🎚 How To Store Leftovers Chicken Tarragon?
- In the fridge: Refrigerate leftover chicken Tarragon in an airtight container for up to 3 days.
- In the freezer: Freeze leftover chicken Tarragon in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Chicken Tarragon?
- In the oven: Cover the chicken Tarragon that you have left over with foil and heat it in the oven at 350°F for 15 minutes.
- In the microwave: Heat leftover Chicken Tarragon in the microwave for 1 minute after putting it in a container and covering it with a damp paper towel.
- On the stove: Reheat leftover chicken Tarragon in a pan over medium heat with stir occasionally until heated evenly, usually in about 10 minutes.
- In the air-fryer: Place leftover chicken Tarragon in the air-fryer basket and heat for 5-7 minutes.
FAQ’S
Can I Use Milk Instead Of Double Cream In Chicken Tarragon?
No, it’s recommended to use double cream for a richer texture in Chicken Tarragon milk may not provide the same creaminess.
How Do I Know When the Chicken Is Brown and Sticky on Both Sides?
The chicken is brown and sticky on both sides when it turns golden after cooking for 3 to 5 minutes on each side. Avoid moving the chicken too much to maintain its color.
Do I Need to Fully Cook the Chicken Before Removing It From the Pan?
No, the chicken doesn’t need to be fully cooked before removing it from the pan. It will finish cooking in the sauce later.
Is It Necessary to Cover the Pan While Cooking the Chicken in the Sauce?
Yes, it’s necessary to cover the pan while cooking the chicken in the sauce on low to medium heat for 5 to 10 minutes. This helps the chicken cook thoroughly in the flavorful sauce.
More Delia Smith Recipe:
Delia Smith Chicken Tarragon Nutrition Facts
- Calories: 264
- Sugar: 1.7g
- Sodium: 95.7mg
- Fat: 12.2g
- Carbohydrates: 6.3g
- Fiber: 0.3g
- Protein: 24.1g
- Cholesterol: 91.8mg
Delia Smith Chicken Tarragon
Description
Indulge in the savory delight of Delia Smith’s Chicken Tarragon. This delectable recipe features succulent chicken breast fillets, aromatic shallots, and a blend of exquisite flavors. With a cooking time of 20 minutes and serving 4, this dish effortlessly combines simplicity with culinary excellence.
Ingredients
Instructions
- Bring the oil to a high temperature in a big pan or skillet.
- Put a lot of salt and pepper on the chicken breasts.
- Put the chicken breasts in the pan and cook for three to five minutes, until they turn brown and sugary. Then, flip them over and cook for another three to five minutes. Moving the chicken around too much will ruin its color.
- If the chicken is golden and sticky on both sides, take it out and put it on a plate. The chicken doesn’t need to be fully cooked yet.
- If the pan needs it, add a little more oil.
- Put in the garlic and shallots (or onions). Let them cook for a few minutes until they get soft.
- When you add the white wine, let it boil for a few minutes or until it has lost some of its volume.
- Stir the food together and remove any caramelized bits from the pan with a wooden spoon.
- Add the cream, chicken stock, and fresh tarragon.
- Wait a few minutes and then turn off the heat.
- If you think it needs it, add salt and pepper.
- As you add the cornflour mix slowly, and stir the sauce. Add as much of the cornflour mix as you need until the sauce gets a little thicker. You might not need it all.
- The chicken should be put back in the pan and covered in the sauce.
- Cover the pan and lower the heat to low to medium.
- It should be cooked slowly for 5 to 10 minutes, or until the chicken is fully cooked.
- Before serving, sprinkle with more tarragon or parsley.
Notes
- For better taste, sear the chicken until it turns golden.
Gradually add the cornflour mix until the sauce is the right thickness.
Before serving, sprinkle with fresh tarragon or parsley.