All of last week I kept thinking about tarragon – the aniseed flavoured herb, that is. Can’t explain why, I just really fancied cooking something with tarragon, so I did just that.
Usually, during the week we eat savvy meals and you could say that I am our most grateful, but critical client (although my husband is not far behind). It is great coming home after a long day knowing that there is a delicious meal waiting for you – real food which is ready in 20 minutes is hard to beat.
But at the weekend, or when we are entertaining, I really enjoy cooking something that takes a little more time. We had friends over for Sunday lunch and I decided to do this little gem of a dish which can be prepared in advance and then slowly reheated in the oven at 150C.
Chicken braised with red wine vinegar and tarragon (serves 4)
4 free-range chicken thighs and 4 drumsticks, skin-on
1 tbsp olive oil
5 tbsp red wine vinegar
small knob of butter
100ml dry white wine
4 garlic cloves, peeled and halved, green shoot removed
2 ripe tomatoes, coarsely chopped
4 sprigs of tarragon, chopped
seasalt and freshly ground black pepper
Heat the oil over high heat in a large non-stick frying pan
Add the chicken pieces and fry until golden brown all over
Season with salt and pepper
Remove the chicken to a plate, spoon the fat out of the pan and add the butter and vinegar
Boil for 10 seconds
Return the chicken to the pan, add the white wine and boil for a few seconds
Add the garlic, tomato and tarragon
Cover the pan with a tight fitting lid and simmer over low heat for 30 minutes
The chicken will be deliciously juicy and tender.
Taste and correct the seasoning, then serve with mashed potatoes or rice and a generous helping of green beans.
I hope you will give this recipe a go – it certainly hit the spot with us and cured me of my tarragon craving (for now).