LISA Faulkner’s Chicken Tarragon Recipe
Leaving the skin on your chicken gives it a lovely crispy texture.
Serves 4 Total Time 30 mins
- 50g butter
- 4 boneless chicken breasts, skin on
- 4 shallots, finely chopped
- 250ml white wine
- 1 tbsp white wine vinegar
- 200ml double cream
- 1 tbsp dried tarragon, chopped
- salt and pepper
- Melt the butter in a large frying pan over a medium heat. Season your chicken and place in the butter for about 5–10 mins until the skin is crispy.
- Turn the chicken and lower the heat a little. Add a splash of water and cook for a further 10 mins until the chicken is cooked through. Set aside to rest.
- Fry the shallots in the pan, then add the wine and tarragon vinegar and let the mix reduce by half. Add the cream and let it bubble away until it coats the back of a spoon. Stir through the fresh tarragon and season.
- Place the chicken in a serving dish and pour the tarragon cream over the top. Serve with mashed potatoes.
“This is my absolute favourite dinner in the whole world. It’s a bit of a posh one and it’s quite decadent because of the cream, but it’s gorgeous and very warming. My mum used to make it in the 80s, and while other kids would ask for a burger and chips as a treat, my sister and I would always ask for this. It makes me think of birthday dinners. The smell of tarragon will always remind me of her. ” – Lisa Faulkner
“I never met Grandma Julie but I definitely feel like I know her because of her recipes. My mum (Lisa’s sister, Victoria) and Lisa talk about her all the time, and it’s often when we’re talking about food. My mum has this old diary that’s falling apart at the seams, full of recipes Grandma Julie wrote down – I love looking at it and seeing her handwriting.” – Eva-Rose, Lisa’s niece