Chicken and tarragon are a classic combination in French cooking, especially with a rich sauce. With sherry vinegar, shallots and fresh herbs, Delia Smith Chicken with Tarragon Recipe brings together tender chicken and a slightly tangy sauce.
Ingredients
Servings: 4
Prep Time: 15 minutes
Cooking Time: 55–60 minutes
1 whole chicken (about 1.75 kg), cut into 8 pieces
2 tablespoons olive oil
12 shallots, peeled and left whole
4 garlic cloves, peeled
2 tablespoons fresh tarragon leaves, chopped
150 ml sherry vinegar
425 ml medium-dry Amontillado sherry
1 heaped tablespoon crème fraîche
Salt, to taste
Freshly ground black pepper, to taste
A few fresh tarragon sprigs, for garnish
How to Make Delia Smith Chicken with Tarragon
Step 1: Season and Brown the Chicken
Start by drying the chicken pieces with kitchen paper. Season both sides with salt and freshly ground black pepper. Removing excess moisture from the skin helps the chicken brown nicely in the pan.
Heat the olive oil in a large, deep frying pan over medium-high heat. Once the oil is hot, place the chicken pieces skin-side down and cook for about 5–7 minutes until golden brown.
Turn the pieces over and cook for another 3–4 minutes. You don’t need to cook the chicken completely at this stage because it will finish cooking in the sauce.
If your pan is too small, brown the chicken in batches. I prefer doing this instead of squeezing everything into one pan, as the chicken gets better colour.
Transfer the browned pieces to a plate and leave the cooking juices in the pan.
Step 2: Prepare the Shallots and Tarragon Sauce
Lower the heat to medium and add the peeled shallots to the same pan. Cook for about 4–5 minutes, turning occasionally until they begin to turn golden.
Add the garlic cloves and continue cooking for another minute or two. Keep an eye on the garlic because burnt garlic can leave a bitter taste in the sauce.
Return the chicken to the pan, placing the pieces around the shallots and garlic. Sprinkle the chopped tarragon evenly over the chicken.
Pour in the sherry vinegar and Amontillado sherry. Bring the liquid to a gentle simmer, then reduce the heat to low.
Leave the pan uncovered and cook for approximately 40–45 minutes. Turn the chicken pieces halfway through cooking so they absorb the sauce evenly.
The liquid will gradually reduce, while the shallots become tender and slightly sweet. Keep the sauce gently bubbling rather than boiling rapidly.
Check the chicken before moving to the next step. The thickest pieces should reach an internal temperature of 74°C (165°F).
Step 3: Finish the Sauce and Serve
Once the chicken is cooked, transfer the pieces, shallots and garlic to a warm serving dish.
Keep the remaining sauce in the pan over low heat. If it still looks watery, let it simmer for a few more minutes until slightly thickened.
Stir in the crème fraîche and mix until the sauce becomes smooth. Taste and adjust the salt and pepper if needed.
Avoid boiling the sauce vigorously after adding the crème fraîche, as gentle heat helps keep its texture smooth.
Pour the finished sauce over the chicken and garnish with fresh tarragon sprigs.
Serve while hot, making sure each portion gets some of the tender shallots and sauce.
What to Serve With Delia Smith Chicken with Tarragon
Boiled new potatoes are one of my favourite choices for this chicken. Their mild flavour goes nicely with the tangy sauce, and a little butter is all they need.
Mashed potatoes are another good option, especially for anyone who enjoys a generous serving of sauce. Smooth, buttery mash absorbs the chicken juices without competing with the tarragon.
Steamed green beans add a fresh taste and a little crunch. Cook them until tender, then season with salt and a small amount of butter.
Garden peas also work nicely. Their natural sweetness balances the vinegar and brings a little colour to the plate.
Steamed asparagus makes a lighter side dish, particularly when serving the chicken for lunch.
I would keep the side dishes fairly simple. Delia Smith Chicken with Tarragon Recipe already has plenty of flavour from the sherry, vinegar and herbs, so heavily seasoned vegetables are unnecessary.
Delia Smith Chicken with Tarragon Nutrition Information
The following nutritional values are approximate per serving, based on four portions.
Nutrient | Approximate Amount |
|---|---|
Calories | 650 kcal |
Protein | 50 g |
Carbohydrates | 15 g |
Total Fat | 35 g |
Saturated Fat | 10 g |
Fibre | 2 g |
Sodium | 500 mg |
The values can change depending on the size of the chicken, the amount of skin eaten and how much sauce is served.
Chicken provides a good amount of protein, while olive oil and crème fraîche contribute fat. The shallots and garlic add small amounts of carbohydrates and fibre.
The finished dish also contains some alcohol unless it has completely evaporated during cooking.
FAQs
Can I Use Chicken Thighs Instead of a Whole Chicken?
Yes, bone-in chicken thighs are a good alternative. They contain enough fat to stay tender during cooking and have plenty of flavour. Use approximately 1.5–1.75 kg and cook until the thickest part reaches 74°C (165°F).
Can I Use Dried Tarragon Instead of Fresh?
Yes. Replace two tablespoons of fresh tarragon with approximately two teaspoons of dried tarragon. Fresh tarragon has a brighter flavour, but dried tarragon works well when allowed to simmer in the sauce.
What Can I Use Instead of Amontillado Sherry?
Medium-dry sherry gives the closest flavour. For a non-alcoholic alternative, use chicken stock with a small amount of honey to balance the vinegar. The sauce will taste different, but it will still be pleasant.
Why Does My Tarragon Sauce Taste Too Sour?
The sherry vinegar may be too concentrated, or the sauce may need more balance. Adding the crème fraîche helps soften the acidity. If it remains too sharp, stir in a little more cream or a small amount of chicken stock.
Can I Make Chicken with Tarragon Ahead of Time?
Yes. Cook the chicken as instructed, allow it to cool and refrigerate in a covered container for up to three days. Reheat gently on the stove until the chicken is thoroughly hot, reaching 74°C (165°F).
Can I Freeze Chicken with Tarragon?
Yes, you can freeze it for up to three months. However, the crème fraîche sauce may separate after thawing. For better results, freeze the cooked chicken with its sauce before adding the crème fraîche. Thaw overnight in the refrigerator, reheat thoroughly and stir in the crème fraîche just before serving.