Tarragon chicken with sauteed potatoes

Tarragon chicken with sauteed potatoes

April 15, 2018 0 By RimmersRecipes

A quick, herby chicken recipe that serves two and is bound to satisfy.

I love tarragon, the delicate, green herb with an elusive, complex, anise-y flavour. It goes well with seafood and chicken and is an essential ingredient in béarnaise sauce, which is often served with steak. Many recipes will tell you that tarragon should be used in small quantities, or the herb will be overwhelming. I’ve found, though, that it depends on the tarragon: some varieties have a lot more flavour than others. Taste a few leaves before you use it, and adjust the amount accordingly.

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Course Main Dish
Cuisine British, Chicken, Meat
Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
People
Course Main Dish
Cuisine British, Chicken, Meat
Prep Time 5 Minutes
Cook Time 25 Minutes
Servings
People
Instructions
  1. Par-boil the halved or quartered potatoes in a large saucepan of lightly salted boiling water for about 6-8 minutes. Drain well and set aside.
  2. Heat the butter and olive oil in a deep, large frying pan over a medium heat. Add the drained potatoes, toss in the butter and oil, then add the bay leaf and thyme sprigs. Cook for 15-20 minutes, turning occasionally, until tender and golden. Discard the herbs, season to taste with salt and freshly ground black pepper.
  3. Whilst potatoes are being sauteed, Pan-fry the chicken breasts in a splash of olive oil and a knob of butter until golden. Cover the pan, lower the heat and cook for 8-10 minutes
  4. Push the chicken aside and add the shallot, mushrooms and garlic. Cook for 1-2 minutes, until soft. Add the fresh tarragon and the crème fraîche and cook for 1 minute.
  5. Season, garnish with fresh tarragon sprigs and serve with sautéed new potatoes.