Can I cook and freeze Tarragon Chicken in its entirety or would it be better to freeze before adding the cream, and add the cream when reheating, please?
Nigella's Tarragon Chicken (from KITCHEN) uses a pan fry and poach technique on skinless, boneless chicken breasts. The chicken is browned in the pan, then a little vermouth or white wine is added and the chicken cooks in this liquid, before a little cream is added at the end to enrich the sauce.
As the dish is very quick to make (approximately 20 minutes), we are not sure that it benefits from freezing, considering that you need to thaw the dish overnight in the fridge then reheat it gently in a saucepan, which will probably take 15-20 minutes to make sure that the chicken is piping hot all of the way through. You can reheat it more quickly in the microwave, but with either method it can be difficult to reheat the chicken without drying it out too much or overcooking it to a rubbery texture. So generally we would not recommend freezing this dish for a special occasion. For freezing leftovers, please note that cream sauces can occasionally split on thawing but usually come back together on reheating.