Pan fried Chicken with Tarragon

Vegan Dolma
08/07/2014
Patates Spastes – Potatoes with Wine
20/07/2014

Pan fried Chicken with Tarragon

Pan fried Chicken with Tarragon

This Pan Fried Chicken with Tarragon is a super dish for a romantic evening in.

I first came up with it around 2 or 3 years ago whilst thinking what sort of interesting dish I could come up with for my husband and I to enjoy on our anniversary.

We both like chicken (a lot!) and so I tried to think of a chicken dish that was a little different. I knew that tarragon goes really well with chicken, so I thought this could be a good new way of presenting it – on a bed of pureed carrots and sweet potato.

The dish is pretty quick and easy, yet when presented well, it looks like you spent a long time on it, and it generally impresses everyone who tries it. In the picture, you’ll notice I’ve garnished between each slice of chicken with finely sliced (Julienne) tomato – this is just my preference – feel free to garnish with whatever you choose – as long as it tastes good with chicken, it can be anything at all – add a bit of colour, this always makes the presentation that bit better.

When I created this dish originally, it turned out really well and was really enjoyable

So, if you fancy making a nice romantic dish for your partner, let me show you how easy this Pan Fried Chicken with Tarragon is to make……

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Pan fried Chicken with Tarragon
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Prep Time 35 minutes
Cook Time 45 minutes
Servings
Person
Ingredients
For the main ingredients:
For the puree:
Course Main Course
Prep Time 35 minutes
Cook Time 45 minutes
Servings
Person
Ingredients
For the main ingredients:
For the puree:
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
For the Chicken:
  1. Rinse the chicken in cold water, then pat dry.
  2. Take a non stick pan and on a medium heat, sauté the chicken with a little butter for 10 min or so, keep turning it so it does not stick to the pan.
  3. When the chicken is almost cooked, add in the onion, but be careful not to burn them. The onion will soon become translucent - add the grapes and Madeira wine and season with salt and pepper.
  4. Simmer for a further 15 mins on a low heat. See below to start getting the pureed veg ready whilst this is cooking. Turn the heat off and keep warm as soon as it is cooked.
For the puree:
  1. Whilst the chicken is cooking, wash the sweet potato and the carrots and steam until tender. (You can boil them if you prefer, but you must keep the skin on - this will keep the flavour in)
  2. Take the carrot and potato out of the steamer and peel off the skin and mash very finely.
  3. Now add the butter, salt and pepper and the juice of the grapes, and mix well - keep warm.
  4. Get a nice plate and spread the puree of the veg on the plate. Take the chicken out, place on a chopping board and cut sort of diagonally at an angle into slices and place on top of the bed of puree. I like to garnish between each slice with some finely sliced tomato. Pour the sauce over and enjoy.
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