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Food, Fast: Tarragon chicken

This post originally appeared on Laugh Lots, Travel Often.

I love watching Nigella Lawson. It’s true what they say, she makes cooking sexy. In a mum way. Her book Kitchen has a section entitled “Hurry Up, I’m Hungry!” written specifically for me, I’m sure. Determined to try one of her recipes, I bullishly ignore through my two main problems:
  1. I can’t find fresh or freeze dried tarragon

  2. I don’t have a casserole dish or any kind of pan with a fitting lid (that’s a whole other story)

Quick Chick Part #4: Tarragon Chicken

In a pan or casserole dish, with a snug lid, heat:
  • 2 teaspoons of garlic oil (I just use olive oil and crushed garlic)

Then add:
  • 2 finely sliced large spring onions

  • ½ teaspoon of freeze-dried tarragon (I use 1 teaspoon of dried)

Stir for a minute or so then place in the pan:
  • 2 chicken breasts

Cook for 5 minutes then turn over, adding:
  • 80ml vermouth or white wine (I use wine)

  • ½ teaspoon of sea salt flakes

Put the lid on and turn the heat to a simmer for 10 minutes or until cooked through. Remove the chicken, bringing the remaining liquid to a boil and then, stirring well, add:
  • 60ml double cream

  • 2 teaspoons fresh tarragon (again, I use dried)

  • Pepper (the recipe specifies white but I used black)
Pour the sauce over the chicken and scatter a final sprinkle of tarragon if you have any fresh.

Things start to go wrong when I have to cover the chicken. With an ill fitting baking tray.

Left with not much liquid as a result, my sauce ends up super thick and fairly unattractive. Still, it’s super tasty, and the sauce deliciously rich but probably a little too salty for my liking. I serve up with plain sides to counteract the richness – steamed beans and pasta - and voila! A really speedy feed.

  • Total time to mouth: 25 minutes

  • Extra ingredients to buy: 2 – tarragon, white wine

  • Man rating: 7/10