This easy and creamy Chicken in Tarragon Sauce by James Martin is a quick, flavorful meal perfect for any night. With tender chicken roasted in honey and paired with a rich, herby cream sauce, it’s a simple yet elegant dish that can be made with everyday ingredients, bringing warmth to your table.
Ingredients Needed
- 4 chicken breasts
- 1 tbsp runny honey
- Vegetable oil
- Salt and black pepper
For the sauce:
- 75ml (2½ fl oz) medium-dry white wine
- 150ml (5 fl oz) chicken stock
- 2 sprigs tarragon
- 150ml (5 fl oz) double cream
- 2 tbsp chopped tarragon
How To Make Chicken In Tarragon Sauce
- Preheat the oven: Preheat the oven to 200°C/400°F/Gas 6.
- Brown the chicken: In a roasting tin, heat a little vegetable oil and brown the chicken breasts. Season both sides with salt and black pepper, then turn their skin side up and drizzle with honey.
- Roast the chicken: Roast the chicken for about 20 minutes, or until cooked through. Remove the chicken from the pan and keep warm while you make the sauce.
- Prepare the sauce: Pour off any excess fat from the pan, then add the white wine. Bring it to a boil, scraping the pan to incorporate any chicken juices. Reduce the wine until only a couple of tablespoons of liquid remain.
- Add stock and tarragon: Add the chicken stock and tarragon sprigs, bring to the boil, and let it reduce by a third.
- Finish the sauce: Stir in the double cream and bring back to a boil. Let the sauce reduce slightly, then remove the tarragon sprigs and stir in the fresh chopped tarragon.
- Serve: Adjust the seasoning to taste, then spoon the sauce over the chicken and serve.
Recipe Tips
- Use fresh tarragon: Fresh tarragon gives the sauce a much more vibrant flavor than dried. Make sure to add it at the end to keep its fresh taste.
- Don’t overcook the chicken: Roasting it for about 20 minutes ensures it’s tender and juicy. Overcooking can dry it out.
- Adjust the cream: If the sauce is too thick, add a little more chicken stock to reach the desired consistency. You can also use half-and-half as a lighter option for the cream.
- Let the sauce reduce: Let the sauce simmer and reduce before serving. This intensifies the flavor and gives it a richer texture to pair perfectly with the chicken.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chicken in Tarragon Sauce cool to room temperature before storing. Place it in an airtight container and refrigerate for up to 3 days.
- Freeze: To freeze, let the dish cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. When ready to eat, thaw it in the fridge overnight before reheating gently.
- Reheat: Reheat the chicken and sauce in a pan over medium heat, stirring occasionally, for 5-7 minutes until warmed through.
Nutrition Facts
Serving Size: 1 serving
- Calories: 526
- Total Fat: 27g
- Saturated Fat: 11g
- Cholesterol: 95mg
- Sodium: 520mg
- Potassium: 634mg
- Total Carbohydrate: 8g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 66g
Try More James Martin Recipes:
- James Martin Garlic Soup
- James Martin Peppercorn Sauce
- James Martin Chicken Soup
- James Martin French Onion Soup
James Martin Chicken In Tarragon Sauce
Description
This easy and creamy Chicken in Tarragon Sauce by James Martin is a quick, flavorful meal perfect for any night. With tender chicken roasted in honey and paired with a rich, herby cream sauce, it’s a simple yet elegant dish that can be made with everyday ingredients, bringing warmth to your table.
Ingredients
For the sauce:
Instructions
- Preheat the oven: Preheat the oven to 200°C/400°F/Gas 6.
- Brown the chicken: In a roasting tin, heat a little vegetable oil and brown the chicken breasts. Season both sides with salt and black pepper, then turn their skin side up and drizzle with honey.
- Roast the chicken: Roast the chicken for about 20 minutes, or until cooked through. Remove the chicken from the pan and keep warm while you make the sauce.
- Prepare the sauce: Pour off any excess fat from the pan, then add the white wine. Bring it to a boil, scraping the pan to incorporate any chicken juices. Reduce the wine until only a couple of tablespoons of liquid remain.
- Add stock and tarragon: Add the chicken stock and tarragon sprigs, bring to the boil, and let it reduce by a third.
- Finish the sauce: Stir in the double cream and bring back to a boil. Let the sauce reduce slightly, then remove the tarragon sprigs and stir in the fresh chopped tarragon.
- Serve: Adjust the seasoning to taste, then spoon the sauce over the chicken and serve.
Notes
- Use fresh tarragon: Fresh tarragon gives the sauce a much more vibrant flavor than dried. Make sure to add it at the end to keep its fresh taste.
- Don’t overcook the chicken: Roasting it for about 20 minutes ensures it’s tender and juicy. Overcooking can dry it out.
- Adjust the cream: If the sauce is too thick, add a little more chicken stock to reach the desired consistency. You can also use half-and-half as a lighter option for the cream.
- Let the sauce reduce: Let the sauce simmer and reduce before serving. This intensifies the flavor and gives it a richer texture to pair perfectly with the chicken
James Martin Chicken In Tarragon Sauce