This recipe serves 2 and is adapted from the Nigella version to show exactly what I used as she does give you scope to play around with it a bit and did you know that fresh tarragon is rarer than hen’s teeth? It is! Also the bloody garlic oil that she talks about almost constantly through this book appears to be something that supermarkets of the West Midlands don’t stock so I fiddled with the recipe a smidge.
2 tsps olive oil
1 fat garlic clove, minced
4 spring onions, finely slice
1 tsp dried tarragon
2 skinless, boneless chicken breasts
80ml white wine
1/2 tsp Maldon sea salt flakes
60ml double cream
ground white pepper
Heat the oil in a small casserole dish. Cook the garlic in the oil for a minute or two. Add the spring onions and sprinkle in half of the dried tarragon, stir well and allow to cook in the oil for a minute.
Pop the chicken breasts into the casserole dish, curved side down, and cook for around 5 minutes. If the spring onions start to overcook and burn a little, scoop them up and pop them on top of the chicken breasts.
Turn over the breasts and add the white wine. Let the white wine bubble up and sprinkle in the salt. Put the lid on and turn the heat down to low, leaving it to gently simmer for around 10 minutes. Check the chicken is cooked through by making a small cut – if not cooked through, simmer for a little longer before checking again.
Remove the chicken breasts and pop onto a couple of warm plates. Bring the remaining liquid to a boil. Add the cream and stir well before sprinkling in the rest of the dried tarragon. Stir well again and add a good pinch of the white pepper to taste.
Pour the tarragon sauce over the chicken and scatter some fresh tarragon or parsley over the top to serve.
I think you can easily get away with the last part as I didn’t do it and can’t say I missed anything! I served this up with hot, buttered new potatoes and green beans. I’d really like to try this with chips as I think I’d enjoy wiping up the sauce with them – such a classy bird!
love & kisses
Mrs M x