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-
Don’t say I didn’t warn you.
Chicken with Vermouth, Tarragon and cream
Adapted from ‘Real Food’ by Nigel Slater.
8 Free range chicken pieces, preferably thighs, on the bone
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!