James Martin Chicken In Tarragon Sauce

This dish takes me back to a night I wasn’t trying to impress anyone — just cold, knackered, and starving. I’d bought some chicken on offer, and there was a scraggly bunch of tarragon in the fridge that was either going in the bin or into something warm. Bit of wine, bit of cream, and bam — dinner became a proper occasion. The sauce basically saved the day (and the chicken, which I definitely overcooked a little that time).

Now, I make this when I want to feel like I’ve made a real meal without faffing around with 200 ingredients or a pressure cooker that talks back. The tarragon gives it this gentle, herby perfume that’s fancy without trying too hard. It’s creamy, rich, but still light enough that you won’t fall asleep on the sofa right after. And yes, I mop up the extra sauce with whatever’s nearby — bread, potatoes, fingers… let’s not get into it.

Why You’ll Love It

• Gives off fancy energy — but doesn’t take much to pull off
• The sauce is ridiculously good — like restaurant good
• You don’t need a ton of stuff — wine, cream, herbs, done
• Comes together in under an hour — even with interruptions
• Great for guests or Tuesday nights in pyjamas — your choice
• Leftover sauce = gold — pour it over veg, pasta, or even chips

Ingredients

• 4 chicken breasts
• 1 tbsp runny honey
• Vegetable oil (for the pan)
• Salt and black pepper

For the sauce:

• 75ml white wine (nothing too sweet)
• 150ml chicken stock
• 2 sprigs fresh tarragon
• 150ml double cream
• 2 tbsp chopped fresh tarragon

How to Make It

Sear and glaze the chicken:

Preheat your oven to 200°C (400°F). Heat a drizzle of oil in a pan, and brown the chicken on both sides. Season with salt and pepper. Pop them into a baking dish, skin side up if they’ve got skin, and drizzle the honey over. Into the oven they go — about 20 mins should do it.

Deglaze the tasty bits:

Once the chicken’s done, remove them and keep warm. Pour off any excess fat from the tray but leave the sticky, golden stuff. Add the wine right in the pan and scrape it all up — this is where the flavour is hiding.

Build the sauce layer by layer:

Let the wine bubble and reduce until there’s only a couple tablespoons left. Add the stock and tarragon sprigs. Simmer it down again, maybe 5 minutes or so. You want it to get slightly thicker but still loose.

Creamy dreamy moment:

Stir in the cream and bring it back to a gentle bubble. Keep an eye on it — if it’s too hot, it might split. Once it’s looking glossy, take out the tarragon sprigs and stir in the chopped fresh herb. Season if needed (taste first — stock can be salty enough).

Bring it all together:

Plate up the chicken, pour over a generous ladle of sauce, and maybe add some greens or buttery mash on the side. Or just grab a spoon and eat the sauce straight. I’ve done it. No regrets.

Common Mistakes and How to Dodge Them

My sauce is too thin?
You didn’t reduce the wine/stock enough. No panic — just simmer it longer or whisk in a bit of cornstarch mixed with cold water.

Chicken’s a bit dry…
It happens. Next time, try pulling it out of the oven a couple minutes earlier — or use a thermometer (165°F is your sweet spot).

No fresh tarragon on hand?
You can use dried, but use way less — like a teaspoon. Or swap in thyme or parsley, just know it’ll change the vibe.

Why did my sauce split?
Heat was probably too high after the cream went in. Bring it to just a soft bubble — no rolling boils here.

Storage and Reheating

Fridge:
Leftovers keep well for 3–4 days. Store the chicken and sauce together if you can — keeps things juicy.

Freezer:
Totally fine to freeze. Let it cool first, then tuck it into a container. Try to use it within 3 months for best taste.

Microwave:
Low heat, covered. Add a splash of milk or water if the sauce gets too thick.

Stovetop:
Gently reheat in a pan — medium-low heat, and stir often. Don’t walk away!

Frequently Asked Questions

Can I use thighs instead of breasts?
Yes, and they’re brilliant. Juicier, more flavour — just adjust roasting time (closer to 30 mins).

Do I have to use wine?
Nope. More stock works too. Add a tiny splash of lemon juice or white wine vinegar to replace the acidity.

Is this good for meal prep?
Oh absolutely. The sauce makes even plain rice exciting again. And it reheats like a champ.

What should I serve it with?
Roast potatoes, rice, buttery noodles, or even just bread to mop up sauce. Salad on the side if you’re feeling balanced.

Nutrition Facts (Per Serving):

• Calories: 420
• Fat: 25g
• Carbs: 4.2g
• Protein: 32g
• Sodium: 1607mg
• Sugar: 2g

Try More James Martin Recipes:

• James Martin Bacon Waffles
• James Martin Fish Chowder
• James Martin Chateaubriand Recipe