Chicken with Tarragon and Juniper Berries

My favourite herb is tarragon. It goes in egg dishes, salmon and of course, chicken. I use it dried for the intensity of the flavour and sometimes fresh, as in this dish. I’m growing it in pots now, but if you want to do the same be sure to buy French Tarragon, not Russian. The Russian one is more widely available but the taste is very mild. The pot needs to be brought in during the winter months as it is quite tender.

I’ve been cooking this dish for years, originally as a dinner party dish as it always looks pretty with carrots and mangetout. It might be a little retro now but it is still impressive and tastes luxurious. Best of all, it takes very little effort.

Here’s what you need for 4 people:

  • 4 chicken breasts
  • 8 juniper berries, lightly crushed
  • 1 glass dry white wine ( I used Muscadet but a Pinot Grigio would work)
  • 1 glass chicken stock ( I used half a cube)
  • 2 heaped tbsp of low fat creme fraiche.
  • 1 tbsp chopped fresh tarragon (or 1 heaped tsp dried)

Here’s what I did:

Tarragon Chicken (2)

  • Cut each chicken breast into 3 equal strips.
  • In a casserole dish heat 1 tbsp of vegetable oil and add the chicken and brown for a few minutes.
  • Add the stock, wine and juniper berries, reduce the heat to a simmer and cover for 5-10 minutes until just tender.
  • Season and add the tarragon and creme fraiche for a minute.
  • Serve with boiled new potatoes and seasonal vegetables.

Tarragon Chicken

So here is a quick and tasty dish you can do midweek or dress it up for posh nosh too.  In winter serve it with small roast potatoes and roasted root vegetables. No need for gravy with all the yummy sauce. The best thing is that it is lower in fat than using double cream but  will not curdle when you add it to the wine. Give it a go and see how easy it is….I’d love to know how you get on.

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