Chicken tarragon

    40 min

    Really easy, tasty and filling supper dish with chicken, and a creamy and sweet orange-tarragon sauce. Serve with boiled rice or a baked potato.

    3 people made this

    Serves: 4 

    • 1 large onion, finely chopped
    • olive oil for frying
    • 600ml (1 pt) chicken stock
    • 450ml (3/4 pt) unsweetened orange juice
    • 2 filler sachets dried tarragon
    • 4 chicken breasts
    • cornflour
    • water
    • 1 medium pot sour cream or creme fresh

    Prep:5min  ›  Cook:35min  ›  Ready in:40min 

    1. Chop and fry the onion in pan with a little olive oil, until translucent. Add the chicken stock, orange juice and 1 sachet of tarragon. Bring stock to the boil and reduce by a third.
    2. While stock is reducing, cut chicken breast into bite size cubes. Place cubed chicken into a runny cornflour and water mix.
    3. Once the stock has reduced, add the sour cream or creme fresh and the second sachet of tarragon. Bring sauce to a gentle simmer.
    4. Add chicken with cornflour and cook for about 20 minutes, until no longer pink in the middle. Remember to stir the sauce, when adding the chicken, as the cornflour mix will help thicken the sauce.


    I like the sauce quite thick, but you can have it as you prefer by adding more liquid or thickener, as required.

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    Reviews in English (2)


    Really effective combination of orange and tarragon flavouring. I used fresh tarragon, and I used some milk in the sauce, instead of creme fraiche, to keep it low fat. I also mixed the cornflour into the milk before adding it to the sauce, rather than coating the chicken, which is just a bit easier I think. Anyway, it was delicious.  -  08 Oct 2016


    Amazing, so full of flavour. I am not really a great lover of tarragon chicken, as I find it too overpowering, but thought I would give it a try, wow nothing overpowering with this recipe, sort of sweet, sharp and smooth flavours. Will keep this recipe. Thanks for putting on site  -  12 Feb 2016