Free Cooking Recipes

Tarragon is a classic herb to accompany chicken. It has a powerful flavour- and a tendency to turn bitter if cooked for too long, so care is required when using it.

SERVES 4
1 x 1.5 kg/31/2 lb oven-ready chicken, jointed
juice of 1/2 lemon
30 ml/2 tbsp sunflower oil
1 onion, quartered
stick celery, chopped
1 carrot, peeled and chopped
1 sprig fresh tarragon
6 black peppercorns
salt
15 ml/1 tbsp butter
15 ml/1 tbsp sunflower oil
1 clove garlic, finely chopped
30 ml/2 tbsp fresh tarragon, chopped
5 ml/1 tsp Dijon mustard
1/2 cup/125 g/4 fl oz chicken stock (broth)
1/2 cup/125 ml/4 fl oz fromage frais
15 ml/1 tbsp brandy (optional)
salt and freshly ground black pepper
GARNISH
lemon slices
fresh tarragon sprigs

Directions:

1. Skin the chicken pieces and rub with the lemon juice.
2. Heat the oil in a pan and saute the chicken pieces until well browned.
3. Add the remaining ingredients and pour on just enough cold water to half cover the chicken.
4. Cover with a tight fitting lid. Bring to the boil, then reduce to a simmer for 45 minutes or until the chicken is tender.
5. Remove chicken and keep warm while making the sauce.
6. Strain the cooking liquor into a measuring jug.
7. Heat the butter and the sunflower oil and sauté the garlic until softened.
8. Stir in the tarragon and mustard and cook for a further minute.
9. Pour on the chicken stock and brandy, if used. Adjust seasoning to taste. Bring to the boil for I minute then reduce heat. Stir in the fromage frais.
10. Spoon the sauce over the served chicken pieces and garnish with a twist of lemon and fresh sprigs of tarragon.