Recipe: Tarragon Chicken

One of my go-to dishes of 2020 was this easy and delicious tarragon chicken. Initially inspired by Nigella’s recipe but I have now made so many changes to her version that I need to write down my own recipe.

The biggest difference between her recipe and mine is the cut of chicken we use. I know chicken breast is the traditional option here, but I prefer chicken thigh fillets and they become so juicy and delicious I wouldn’t make this any other way!

What I love about this dish is that it’s quick to make (like 15-20 minutes with no prep) but still feels elevated. It would be perfect for date night or even a dinner party (remember those?). Or why not a summer’s lunch with cold rosé and a green salad or asparagus instead of the broccoli?!

Tarragon chicken, serves 2

4-5 chicken thigh fillets

2 tbsp mild olive oil

1 tsp dried tarragon

100 ml dry white wine

1/2 tsp salt

120 ml double cream

2 tsp dried tarragon

salt and pepper

Pour the oil into a medium saucepan. Heat to medium temperature and add 1 tsp tarragon. Cook for a minute then add the chicken thigh fillets, smooth side down on top of the tarragon. Cook for 5 minutes, then turn the chicken and add the wine and salt. Lower the temperature to a simmer and put a lid on the pan. Cook for another 10 minutes. Check with a knife to see that the thicken is cooked through, then remove to a plate and let rest while you finish the sauce. Turn the heat up to medium-high and add the cream and 2 tsp tarragon to the pan. Let it thicken slightly and adjust the seasoning. Serve with buttery rice and broccoli.

Recipe: chicken bulgogi

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This Korean chicken dish has everything I want from a dish; plenty of flavour, seriously tender meat and a little heat.

The first time I made it I had it with rice, thinly cut carrots and pickled cucumber (using rice vinegar instead). The second time I used to fill steamed buns (recipe to come) and both ways were delicious.

Apart from flattening the chicken this recipe is as easy as making a marinade and forgetting about the chicken until the next day, when it takes a mere 5 minutes to cook it.

The recipe is courtesy of David Leibovitz via Koreatown: A Cookbook.

Chicken bulgogi, serves 4

Adapted from David Leibovitz’s recipe.

125 ml soy sauce

1-2 tbsp Korean chilli sauce gochujang 

1 small onion, finely chopped of puréed

2 tbsp soft light brown sugar

1 tbsp mirin or rice vinegar 

4 garlic cloves, finely chopped or grated

1 1/2 tsp sesame oil

2 tsp grated fresh ginger

black pepper

2 tsp sesame seeds (I omitted these)

4-5 chicken thigh fillets  

Mix soy, chilli sauce, onions, sugar, mirin/rice vinegar, garlic, sesame oil and ginger in a large ziplock bag. Also add black pepper and sesame seeds.

Cover a plastic chopping board with cling. Place a chicken thigh fillet (or two) on top. Cover with cling and flatten it by bashing it gently with a rolling pin. Repeat with all the chicken. 

Add the chicken to the marinade in the ziplock bag, squeeze the air out of the bag and seal it. Place it in the fridge overnight. 

Grill or fry for approx five minutes of medium-high heat. Brush with extra marinade while cooking. Slice thinly and serve.