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:
- I can’t find fresh or freeze dried tarragon
- 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)
- 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