Tarragon chicken

    25 min

    Quick and easy tarragon chicken. Chicken thighs are sauteed with tarragon and dressed with tarragon cream.


    Greater Manchester, England, UK
    3 people made this

    Serves: 2 

    • 1 knob butter
    • 2 tablespoons dried tarragon
    • 1 leek, sliced
    • 4 boneless skinless chicken thighs
    • 3 pinches salt or a good grind of rock salt
    • 1/2 teaspoon white pepper
    • 150ml single cream

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Melt a generous knob of butter in a wide pan (a large frying pan will do) and add half of the tarragon.
    2. Add the sliced leeks and fry for until soft, about 5 minutes.
    3. Add the chicken thighs, open and flatten them out so they will cook faster, and saute until the chicken is no longer pink at the centre, about 8 minutes. Season with salt and pepper.
    4. Remove chicken from the pan and plate up so that the sauce can be made. Add the remaining tarragon and the cream and heat until piping hot.
    5. Pour the tarragon cream over the chicken thighs and serve with your choice of potatoes and vegetables.


    Just a small amout of this tarragon cream is needed. Too much and it can ruin the dish, trust me!!!!

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