Nigel Slater calls this ‘A dish that exploits the magical chemistry between chicken, cream, wine and herbs to the full’.
Couldn’t have put it better myself.
Can I let you in to a little secret reader? I really only tried this dish as an excuse to try tarragon which I’ve never tried before.
It’s fragrance is heady, aniseed to the max, almost like liquorice.
I was quite surprised as to how pungent it actually is.
You may not like tarragon if you hate any of these things-
Aniseed.
Liquorice.
Pernod.
Ouzo.
Don’t say I didn’t warn you.
Chicken with Vermouth, Tarragon and cream
Adapted from ‘Real Food’ by Nigel Slater.
Serves 4.
8 Free range chicken pieces, preferably thighs, on the bone
75g butter
150ml dry vermouth (I used white wine)
2 tbsp Tarragon vinegar (I used sherry vinegar)
300ml double cream
2 heaped tbsp chopped tarragon leaves
a squeeze of lemon juice.
1. Season chicken with a little salt and pepper and brown it in the butter until golden.
2. lift out the chicken pieces, add the vermouth (or wine) and vinegar to the pan, bring to the boil, scraping away at al the lovely sticky bits at the bottom of the pan.
3. Once the liquid has reduced a little add the cream and tarragon leaves, return the chicken to the pan and simmer gently for 15-20 minutes untilt the chicken is cooked through.
4. Add salt, pepper and a squeeze of lemon juice and serve.
Marks out of ten? 8.
Would I make this again? I don’t know!….I mean, I loved most elements of it, but not necessarily the tarragon so much!
Would I do anything differently? I’d use much less tarragon!
At Anna’s Kitchen Table 
This sounds a lovely taste combination. But you'd never had tarragon? I'm shocked! Actually I agree that it's very pungent. I tried growing it myself and it's thriving in my little greenhouse and turning into a large bush while I only use tiny bits every now and then. Although I can strongly recommend making some tarragon vinegar. It's really easy to do and adds a much more subtle flavour to dishes. Really useful stuff.
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It looks magical indeed!Kalo Savatokiriako,Annoula!
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Oh, Anna, this sounds lovely! And I adore tarragon but don't find a ton of uses of it! Will have to try this for sure. Thanks for sharing!
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The dish sounds delicious. I use tarragon a lot with chicken dishes and fish. Unfortunately I haven't tasted fresh tarragon either as we don't get it in Greece. I can imagine that it tastes much better than the dried one I use.
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What a lovely dinner – I love tiny amounts of tarragon but find it really easy to overdo it!
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tarragon is one of those herbs i've yet to try too! hmm interesting…licorice?? hmm im intrigued.
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This sounds really good Anna. i love tarragon, but only use a little as I too find it rather overpowering.Anna, I hope you don't mind but I've tagged you on my blog to join in 'Food bloggers Unplugged'. Can't find your e-mail address so had to tell you on here! x
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I am one of those odd few who ADORES the taste of aniseed/ fennel etc! When I used to regularly pop over the channel I would stock up on this lush aniseed drink (not Pernod!)but its been so long I realise I have forgotten its name :(Saying that I am not convinced I would like the anissed taste and with chicken..maybe I will be daring and buy some tarragon as I do like the sound of it…!
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Nigel Slater's Real Food is a great cook book. I love his writing and his recipes. GG
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I like tarragon in very small doses…I think sage would be lovely in this dish 🙂 It looks darned good!
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This looks great! You know, I'm not sure I've ever tried tarragon myself. I might just give it a try, thanks!
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Wow, this looks great & sounds easy enough to make on a weeknight.
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Although I have long been a vegetarian I have such good memories of this dish. It was my first introduction to French food at my French teachers house and I was nearly swooning. Have been in love with tarragon ever since, even though I'm not generally keen on aniseedy flavours.
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I love tarragon, so your dish is one I know I would enjoy. You did a great job with the execution of this recipe. I hope you have a great day. Blessings…Mary
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OH yes chicken and tarragon-such a great combination but I didn't know about the wine and cream too. I must give this a go! 😀
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The chicken looks wonderful with the wonderful herbs and wine. YUM!
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You've just reminded me of a favourite recipe which I used to make many years ago. Real Food has always been one of my favourite books. And yes, you need to go easy on the tarragon as it can be a bit over-powering! But did you know that there are different types of tarragon with different levels of pungency? They also have slightly different tastes …
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Thanh, I didn't know that, I think I'd use less next time. Lizzy sage sounds like a good sub.
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