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Tarragon Chicken

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Ingredients

4 portion(s)

Tarragon Chicken

  • 1 onion, quartered
  • 2 - 4 cloves garlic, peeled
  • 2 tablespoons vegetable oil of choice
  • 2 tablespoons plain flour
  • 1/2 cup dry white wine, I use a mix of verjuice and white wine vinegar
  • 1/2 cup liquid chicken stock, or water and 1 tbsp stock concentrate
  • 1 tablespoon fresh tarragon, chopped, or 2 tsp dried tarragon
  • 1 egg yolk
  • 60 g cream, fresh
  • pinch white pepper and salt
  • 6 skinless chicken thigh fillets, cut into quarters
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Recipe's preparation

    Tarragon Chicken

  1. Chop fresh tarragon if using, 3 secs, speed 7, set aside. No need to rinse jug.

  2. Chop onion and garlic, 5 secs speed 7, scrape down bowl.

  3. Add oil, saute 3mins, 100oC, speed 1.

  4. Add flour, cook 1min, 100oC, speed 1. A roux will form.

  5. With blades running, speed 2, add stock or stock concentrate + water. Then add wine or verjuice + vinegar. Cook  2 mins, 100oC, speed 1.

  6. Add chicken, tarragon, salt and pepper, cook 8 mins, 100oC, Counter-clockwise operation, speed soft, Gentle stir setting.  Scrape down sides.

  7. Add egg yolk and cream, cook 2mins, 90oC, Counter-clockwise operation, speed soft Gentle stir setting.

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Tip

Serve on a bed of rice with a green salad or steamed vegetables.

The subtle flavour of  tarragon can be masked by the stock concentrate, therefore chicken stock is preferable. You could add more tarragon. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Followed the recipe exactly. Our whole family...

    Submitted by klou77 on 23. July 2018 - 17:15.

    Followed the recipe exactly. Our whole family thought it was very bland and lacked in flavour.

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  • Lovely taste.  I was scared

    Submitted by ZHTF on 25. February 2016 - 19:17.

    Lovely taste.  I was scared to make this for my kids, but as I love tarragon I decided to try it.  They loved it.  Will do this again tmrc_emoticons.D

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  • Delicious. I really enjoyed

    Submitted by bec30pink on 4. December 2015 - 20:54.

    Delicious. I really enjoyed this meal. tmrc_emoticons.)

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  • Very tasty

    Submitted by brendamoz on 7. January 2015 - 18:03.

    Very tasty

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  • Love this every one enjoyed

    Submitted by tb2897 on 21. July 2014 - 19:03.

    Love this every one enjoyed it so much and went for seconds 

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  • Everyone loved this! Very

    Submitted by kazg71 on 6. June 2014 - 12:51.

    Everyone loved this!

    Very easy and extremely tasty, will definately make again.

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  • The whole family loves this

    Submitted by Dachsy1 on 21. May 2014 - 20:19.

    The whole family loves this one.  Easy to make and delicious. Thanks for the recipe.

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  • Soooooo yummy! we used

    Submitted by DonnaMC on 21. March 2014 - 16:14.

    Soooooo yummy!

    we used chicken breast and it was still very tender with the allotted time in the recipe

    we had it on a bed of potato mash with a side of veges

    thankyou so much for the recipe

    DonnaMC

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  • I was really looking forward

    Submitted by Pam Moffat on 5. November 2013 - 19:08.

    I was really looking forward to this but opted for the ver juice and vinegar substitute. It went wrong as I didn't get the balance right and it was too heavy on the vinegar, I had used 50/50. Can you please tell me what proportions you use as I am keen to get this right. tmrc_emoticons.((

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  • This was Devine!!!!!!! A new

    Submitted by Funky Fi on 15. June 2013 - 18:23.

    tmrc_emoticons.p This was Devine!!!!!!! A new menu regular.. Thank you  tmrc_emoticons.)

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  • You know ribbons of zucchini

    Submitted by annebarnes on 13. May 2013 - 20:16.

    You know ribbons of zucchini and carrot are my favourite ways of having those two vegies now. I first had them done that way at a demo a month or so ago. Thank you for your comment, I'm glad you enjoyed it. - Anne tmrc_emoticons.)

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  • Great dish. Thank you! I used

    Submitted by Dan3in3 on 11. May 2013 - 19:07.

    Great dish. Thank you! I used chicken breast. We served it with rice and ribbons of carrot and zucchini done in the varoma then laid over the top of the dish. Would be nice with just steamed potato and other veggies too. 

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  • Hi Panoukla, Thanks for the

    Submitted by annebarnes on 17. April 2013 - 09:49.

    Hi Panoukla, Thanks for the comments. I would be interested to know how coconut cream goes. Traditionally French cooking does use a lot of cream even double cream. I had thought to use natural yoghurt (home made of course), but if you have been following my posts lately, you would see I have been using vanilla yoghurt as a starter and that definitely would not go. Time to finish the vanilla and get back to the plain yoghurt. I'll give it a go and report back. Regards Anne tmrc_emoticons.)

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  • Loved this dish Anne, I did

    Submitted by Panoukla on 2. March 2013 - 13:19.

    Loved this dish Anne, I did add a little more tarragon and also lightly pan fried the chicken before adding to the sauce just to give it a bit of colour. Served with coconut rice it was very tasty. Might try substituting coconut cream for the cream next time,what do you think??  Cooking 9  tmrc_emoticons.)

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