Tarragon Chicken

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This recipe comes from the cookbook ‘Food Worth Making’ by Sam Mannering and it was a birthday gift to my husband from some friends of ours. This recipe has become a firm favourite in our house it is just absolutely delicious and really easy  you have to give it a try!




Six chicken thighs, boned and skinned

2 tbsp flour, for dusting

Oil and butter for pan

Salt and pepper

Handful of tarragon (ok I have to admit that we actually replace the tarragon with thyme)

250ml dry white wine

120ml cream

Preheat the oven to 180 degrees

Dust the chicken in flour and season well. Get an oven proof pan going over a moderately high heat with a bit of butter and glug of oil. Add the chicken and fry until golden brown on  both sides. Remove to a plate. Add to the same pan the white wine and tarragon and reduce down a little. Add the cream and let it bubble up a bit.

Return the chicken to the pan and pop in the oven for a few minutes to reduce down a little bit. Taste, season and serve.

It is suggested to serve it with french beans and buttered rice.


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