Hairy Bikers Tarragon Chicken

This Hairy Bikers tarragon chicken sears chicken breasts golden, then poaches them in white wine and stock. A cream and tarragon sauce finishes it, and it comes from the Mums Still Know Best cookbook, serving 4.

You may know this dish better as chicken supreme, which simply means chicken breast cooked in a creamy white wine sauce. This is the Hairy Bikers take on that French classic, and tarragon is the herb that makes it sing.

The real trick is to sear the breast first, then poach it low and slow with the lid on. That gentle heat keeps the meat succulent, so it never dries out the way a hard-fried breast can.

Hairy Bikers Tarragon Chicken

Author: Alex Saidani Cooking Method:Frying Cuisine:British French Courses:Dinner

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesRest time: minutesTotal time: 35 minutesServings:4 servingsCalories:480 kcal Best Season:Spring

Description

Chicken breasts are fried skin-side down until golden, then onion and garlic soften in the pan before a splash of white wine and stock. The breasts poach gently under a lid, then the liquor reduces down before cream and fresh tarragon make a silky sauce.

Ingredients

For the chicken

• 4 boneless chicken breasts, skin on
• 25g butter
• 1 tsp sunflower oil
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 100ml white wine
• 200ml chicken stock (fresh or made with 1/2 stock cube)
• Small bunch (about 15g) of fresh tarragon, plus extra to garnish
• 150ml double cream
• Sea salt flakes and freshly ground black pepper

Instructions

1. Sear the chicken: Season the breasts with salt and plenty of pepper. Melt the butter with the oil in a large pan, then fry the chicken skin-side down for 3 minutes over a medium-high heat until golden.
2. Soften the onion: Turn the chicken over and reduce the heat, then add the onion and garlic. Cook for 2 to 3 minutes, stirring often, until the onion softens and starts to colour.
3. Poach gently: Pour in the wine and let it bubble hard for 30 seconds, then stir in the stock and 2 sprigs of tarragon. Cover with a lid and simmer very gently for 10 to 12 minutes until the chicken is just cooked.
4. Reduce the sauce: Lift the chicken onto a warm plate to rest, then remove the tarragon sprigs. Turn up the heat and boil the liquid for about 5 minutes until reduced by half. Chop the leaves from the remaining tarragon.
5. Finish with cream: Stir the cream and chopped tarragon into the pan, then simmer for 2 to 3 minutes until the sauce coats the back of a spoon. Return the chicken, warm through for a minute, then serve with green beans and new potatoes.

Keywords:hairy bikers tarragon chicken, hairy bikers chicken and tarragon, hairy bikers chicken tarragon, chicken in tarragon sauce, hairy bikers chicken supreme

FAQs

Is tarragon chicken the same as chicken supreme?

Chicken supreme is a French term that just means a boneless chicken breast, usually cooked in a creamy sauce. So yes, this tarragon chicken is a proper chicken supreme, built on breast, white wine, stock, and cream.

The tarragon is what sets this version apart, since its gentle aniseed note is the classic partner for a creamy chicken sauce. Leave it out and you still have a lovely supreme, though you lose that signature flavour.

Is there a healthy or low-calorie version?

Yes, the Hairy Bikers have a lighter take in their Hairy Dieters Make It Easy book, at 273 calories a serving. It poaches skinless breasts in water with lemon and tarragon, then finishes with half-fat crème fraîche instead of cream.

You lose the golden sear and the wine, so it is a little plainer, but it is a genuinely healthy midweek option. For the full-flavoured version though, the seared breast and cream are worth it.

Can I use dried tarragon instead of fresh?

Fresh tarragon is best here, since dried loses much of that soft aniseed character that defines the dish. A small bunch, about 15g, is plenty for four servings.

If you can only get dried, use a teaspoon and add it earlier so it has time to soften in the sauce. You could also stir through a little chopped parsley at the end to freshen it up.

What should I serve with tarragon chicken?

It wants sides that soak up that lovely sauce, so new potatoes or creamy mash are the traditional choice. Green beans or asparagus on the side keep the plate fresh and simple.

For a proper Sunday feel, a dish of dauphinoise potatoes turns it into something special. The creamy potato works beautifully against the tarragon sauce, since both share that rich, comforting base.

Can I make it ahead and reheat it?

Yes, though creamy sauces can split slightly when reheated, so warm it gently and never let it boil. A splash of stock or water helps loosen the sauce back to silky.

If you love this French style of chicken, the chicken chasseur braises in white wine with mushrooms, while the chicken normandy uses cider and cream. The same seared-then-simmered idea also fills the chicken and mushroom pie.