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Chicken in White Wine and Tarragon

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is one of those dishes where you put in a touch of intial effort and then just shove it in the oven and forget about it. However you end up with a very elegant dish that I promise will please your friends.

This is one of those dishes where you put in a touch of intial effort and then just shove it in the oven and forget about it. However you end up with a very elegant dish that I promise will please your friends.

Ingredients

Serves: serves 2 hungry people

Metric Cups
  • 2 chicken legs (cut into 2 portions)
  • 8 shallots (roughly chopped)
  • 7 chestnut mushrooms (thickly sliced)
  • 500 millilitres white wine
  • olive oil
  • butter
  • 1 pinch of salt
  • 1 pinch of pepper
  • flour
  • fresh tarragon (chopped or torn)
  • 4 tablespoons creme fraiche
  • 1 dash cream
  • ½ lemon (juiced)
  • 2 chicken legs (cut into 2 portions)
  • 8 shallots (roughly chopped)
  • 7 cremini mushrooms (thickly sliced)
  • 18 fluid ounce white wine
  • olive oil
  • butter
  • 1 pinch of salt
  • 1 pinch of pepper
  • flour
  • fresh tarragon (chopped or torn)
  • 4 tablespoons creme fraiche
  • 1 dash cream
  • ½ lemon (juiced)

Method

Chicken in White Wine and Tarragon is a community recipe submitted by TimBris83 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to 180c Season the flour
  • Coat the chicken pieces in the flour
  • Heat the oil in a heavy cast iron casserole, brown the chicken until golden brown.
  • Remove chicken to a plate
  • Add shallots to the pan, add a knob of butter.
  • Turn the heat down low and soften shallots. Turn up heat and toss in the mushrooms and soften slightly. Return chicken to pan.
  • Slosh in the wine and reduce slightly. Add tarragon and creme fraiche.
  • Cook in the oven for 45 mins
  • Remove and taste for seasoning. Add lemon juice and a dash of cream.
  • Return to oven for a further 15 minutes.
  • Garnish with some finely chopped tarragon, serve with basmati rice.
  • Preheat oven to 180c Season the flour
  • Coat the chicken pieces in the flour
  • Heat the oil in a heavy cast iron casserole, brown the chicken until golden brown.
  • Remove chicken to a plate
  • Add shallots to the pan, add a knob of butter.
  • Turn the heat down low and soften shallots. Turn up heat and toss in the mushrooms and soften slightly. Return chicken to pan.
  • Slosh in the wine and reduce slightly. Add tarragon and creme fraiche.
  • Cook in the oven for 45 mins
  • Remove and taste for seasoning. Add lemon juice and a dash of cream.
  • Return to oven for a further 15 minutes.
  • Garnish with some finely chopped tarragon, serve with basmati rice.
  • Tell us what you think