The James Martin Chicken in Tarragon Sauce recipe is delicious, with tender chicken breasts drizzled with runny honey and cooked to perfection. A delicious sauce of white wine, chicken stock, and fresh tarragon, topped with double cream You can serve four tarragon-sauced chicken pieces in 50 minutes.
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💗 The Benefits Of Trying This Delicious Recipe
- Succulent Chicken. The chicken breasts in this dish are soft and cooked just right, so the meat is juicy and flavorful.
- Fragrant Tarragon. Tarragon, a flavorful herb, is added to the sauce, giving the dish a wonderful and unique flavor.
- Creamy and Rich. Adding double cream to the sauce makes it smooth and creamy, which improves the dish’s general taste.
- Easy and Quick. This recipe is easy to follow and makes a tasty meal for a weeknight because it only needs a few simple items and doesn’t take long to cook.
❓ What Is James Martin’s Chicken In Tarragon Sauce Recipe?
James Martin Chicken in Tarragon Sauce is a delicious dish with tender chicken breasts cooked in a creamy sauce infused with white wine and fresh tarragon. It gets its name from the renowned chef James Martin, who popularized this flavorful recipe.
🍗 James Martin Chicken In Tarragon Sauce Ingredients
- 4 breasts of chicken
- 1 tbsp runny honey
- vegetable oil
- salt and black pepper
For The Sauce
- 75ml/2½fl oz medium dry white wine
- 150ml/5fl oz chicken stock
- 2 sprigs tarragon
- 150ml/5fl oz double cream
- 2 tbsp chopped tarragon
👩🍳 Instructions For James Martin Chicken In Tarragon Sauce
- Heat the oven up to 400F/200C/6.
- A little oil should be used to brown the chicken breasts in a baking pan. Season both sides, then put the skin side up and pour the honey on top.
- It takes about 20 minutes to roast until everything is done. Take the chicken out of the pan and keep it warm while you make the sauce.
- Remove any extra fat, add the wine, and bring to a boil. While doing this, scrape the pan to make sure that all of the chicken juices are included. Lower the heat until you have two tablespoons of a very flavorful juice left.
- Bring the sauce to a boil, then cut it down by a third. Add the stock and tarragon leaves.
- Add the cream, stir, and bring to a boil. Let it boil down a bit, then take out the tarragon sprig and add the chopped fresh herb.
- Make the seasonings right, spoon the sauce over the chicken and serve.
💭 Recipe Tips
- Use fresh tarragon for the best flavor in the sauce, but if unavailable, dried tarragon can be used as a substitute (use half the amount).
- Be cautious with the salt seasoning as chicken stock can already contain salt. Taste and adjust accordingly.
- To thicken the sauce, simmer it for a longer duration or add a cornstarch slurry gradually until the desired consistency is achieved.
- Avoid overcooking the chicken breasts to prevent dryness. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).
- For a spicier twist, add a pinch of red pepper flakes or a dash of hot sauce to the sauce, adjusting the heat level to your preference.
🥗 What To Serve With Chicken In Tarragon Sauce?
James Martin Chicken in Tarragon Sauce pairs well with a variety of side dishes Consider serving it with steamed vegetables, roasted potatoes, rice pilaf, or a fresh green salad for a complete and satisfying meal.
🎚 How To Store Chicken In Tarragon Sauce?
- In the fridge. Keep leftover Traditional James Martin Chicken in Tarragon Sauce in an airtight container in the fridge it keeps for 3–4 days in the fridge.
- In the freezer. Allow the Traditional James Martin Chicken in Tarragon Sauce to cool completely before freezing in a freezer-safe container or bags remove as much air as possible to avoid freezer burn. This can be frozen for 3 months.
🥵 How To Reheat Chicken In Tarragon Sauce?
- On The Stovetop. Cook chicken and sauce in a pot on low stir occasionally to heat without boiling the sauce.
- In The Oven. Start with a low oven temperature (300°F or 150°C). Cover the chicken and sauce with foil in an oven-safe dish and heat for 15-20 minutes until warmed.
- In The Microwave. Put chicken and sauce in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, venting slightly.
FAQs
How Can I Make The Sauce Thicker Or Thinner, Depending On My Preference?
To make the sauce thicker or thinner, adjust the amount of double cream or chicken stock accordingly.
What Other Herbs Can Be Used As A Substitute For Tarragon?
Substitute herbs like thyme or rosemary for tarragon in the sauce.
How Do I Prevent The Chicken From Drying Out While Cooking?
Prevent chicken from drying out by using a meat thermometer, cooking it at the right temperature, and basting it with sauce or butter.
Can I Use Dried Tarragon Instead Of Fresh In The Sauce?
Yes, you can use dried tarragon instead of fresh in the sauce but use about half the amount.
Do You Boil Chicken Before Roasting?
No, it is not necessary to boil chicken before roasting. Roasting chicken in the oven is sufficient for cooking it thoroughly.
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Nutrition Facts
Amount Per Serving
- Calories: 420
- Saturated Fat: 13g
- Trans Fat: 0.6g
- Polyunsaturated Fat: 4.8g
- Monounsaturated Fat: 11g
- Cholesterol: 202mg
- Sodium: 1607mg
- Total Carbohydrates: 4.2g
- Dietary Fiber: 0.5g
- Sugars: 2g
- Protein: 32g
James Martin Chicken In Tarragon Sauce
Description
The James Martin Chicken in Tarragon Sauce recipe is delicious, with tender chicken breasts drizzled with runny honey and cooked to perfection. A delicious sauce of white wine, chicken stock, and fresh tarragon, topped with double cream You can serve 4 tarragon-sauced chicken pieces in 50 minutes.
Ingredients
For The Sauce
Instructions
- Heat the oven up to 400F/200C/6.
- A little oil should be used to brown the chicken breasts in a baking pan. Season both sides, then put the skin side up and pour the honey on top.
- It takes about 20 minutes to roast until everything is done. Take the chicken out of the pan and keep it warm while you make the sauce.
- Remove any extra fat, add the wine, and bring to a boil. While doing this, scrape the pan to make sure that all of the chicken juices are included. Lower the heat until you have two tablespoons of a very flavorful juice left.
- Bring the sauce to a boil, then cut it down by a third. Add the stock and tarragon leaves.
- Add the cream, stir, and bring to a boil. Let it boil down a bit, then take out the tarragon sprig and add the chopped fresh herb.
- Make the seasonings right, spoon the sauce over the chicken and serve.
Notes
- Use fresh tarragon for the best flavor in the sauce, but if unavailable, dried tarragon can be used as a substitute (use half the amount).
- Be cautious with the salt seasoning as chicken stock can already contain salt. Taste and adjust accordingly.
- To thicken the sauce, simmer it for a longer duration or add a cornstarch slurry gradually until the desired consistency is achieved.
- Avoid overcooking the chicken breasts to prevent dryness. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).
- For a spicier twist, add a pinch of red pepper flakes or a dash of hot sauce to the sauce, adjusting the heat level to your preference.