This recipe for tarragon chicken is slightly healthier than most as it uses cornflour instead of flour to thicken the sauce, and créme fraîche instead of double cream to provide the body. Another advantage of the créme fraîche is that less care is needed as the sauce won't split like double cream can.Fresh tarragon proved rather elusive, so I used a fresh jar of dried tarragon and the flavours were still strong, although by most accounts dried tarragon loses it flavour quite quickly, and I would still have preferred to use it fresh. The use of tarragon to favour the white sauce is distinctively French, as most countries use it quite sparingly, but it's used quite extensively in France.The chicken breast can be substituted for skinned and boned chicken thighs for a stronger flavour, and the dish does pair well with green vegetables like asparagus, green beans or broccoli. I would strongly recommend a regular taste of the sauce once the chicken has cooked through as it will need a good seasoning of salt and pepper.If you are an aspiring foodie, then I can high recommend a short break to France to try some in person, and I'd like to credit SuperBreak.com for sponsoring this tarragon chicken recipe.
- 4 chicken breasts (sliced)
- 500 g new potatoes (sliced)
- 400 ml chicken stock
- 2 shallots (sliced)
- 2 garlic cloves (crushed)
- 4 tbsp crème fraîche
- 2 tbsp tarragon leaves (roughly chopped)
- 1 tbsp sunflower/olive oil
- ½ tbsp cornflour
- Heat one tablespoon of oil in a large non-stick frying pan and gently fry the sliced shallots for a few minutes until soft and lightly coloured.
- Mince the garlic, add to the pan and cook for another minute of cooking time.
- Season the chicken breasts and add to the pan. Fry for a few minutes on each side until they take on a golden brown hue.
- Add the new potatoes to a pan of salted water and begin to cook them.
- Add the white wine, bring the mixture to the boil and cook until the wine has reduced in volume by half – this will ensure the strong alcohol taste has cooked off.
- Add the chicken stock and return to a gentle simmer and cook for another 10 minutes.
- By now the potatoes should be almost done, it not, wait until they are almost ready before proceeding to the next step as you want to serve the sauce hot.
- Mix the cornflour with ½ tbsp cold water and stir into the pan with chicken. As soon as the sauce thickens, add the crème fraîche, tarragon, and then season, and cook it through gently.
- Remove from the heat, plate up and serve whilst still hot.