Cherry & Dennis Helper Habitat

French Tarragon Chicken with Peas

法式龍蒿青豆雞

French Tarragon Chicken with Peas: Golden pan-seared chicken finishes gently in a light tarragon cream sauce with sweet green peas.

Total time: 40 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Golden pan-seared chicken finishes gently in a light tarragon cream sauce with sweet green peas.

01

Ingredients

All ingredients

600 g chicken
1 tsp salt
1 tsp Black pepper
1 tbsp cooking oil
20 g butter
2 piece shallots
2 piece garlic
150 ml chicken stock
120 ml cooking cream
150 g Thawed green peas
15 g fresh tarragon
1 piece lemons

French Tarragon Chicken with Peas: 600 g chicken, 1 tsp salt, 1 tsp Black pepper, 1 tbsp cooking oil, 20 g butter, 2 piece shallots, 2 piece garlic, 150 ml chicken stock, 120 ml cooking cream, 150 g Thawed green peas, 15 g fresh tarragon, 1 piece lemons

02

Tools

knife
cutting board
measuring cup
measuring spoons
frying pan
tongs
wooden spoon
food thermometer
serving plate

French Tarragon Chicken with Peas: knife, cutting board, measuring cup, measuring spoons, frying pan, tongs, wooden spoon, food thermometer, serving plate

03

Steps

French Tarragon Chicken with Peas — Check and dry the chicken: Check the chicken for freshness and pat every surface thoroughly dry.

Step 1

Check and dry the chicken

Check the chicken for freshness and pat every surface thoroughly dry.

French Tarragon Chicken with Peas — Season the chicken: Season both sides of the chicken evenly with salt and black pepper.

Step 2

Season the chicken

Season both sides of the chicken evenly with salt and black pepper.

French Tarragon Chicken with Peas — Prepare shallots, garlic and tarragon: Finely chop the shallots and garlic, then chop the tarragon leaves and divide them in half.

Step 3

Prepare shallots, garlic and tarragon

Finely chop the shallots and garlic, then chop the tarragon leaves and divide them in half.

French Tarragon Chicken with Peas — Heat the pan and oil: Heat the frying pan over medium-high heat and add oil until it shimmers gently.

Step 4

Heat the pan and oil

Heat the frying pan over medium-high heat and add oil until it shimmers gently.

French Tarragon Chicken with Peas — Sear the first side: Lay the chicken flat and sear without moving for about 5 minutes until deeply golden underneath.

Step 5

Sear the first side

Lay the chicken flat and sear without moving for about 5 minutes until deeply golden underneath.

French Tarragon Chicken with Peas — Turn and sear the second side: Turn the chicken, sear the second side for 4 minutes, then transfer it to a clean plate.

Step 6

Turn and sear the second side

Turn the chicken, sear the second side for 4 minutes, then transfer it to a clean plate.

French Tarragon Chicken with Peas — Soften the shallots: Reduce to medium heat, add butter and shallots, and cook for 2 minutes until soft.

Step 7

Soften the shallots

Reduce to medium heat, add butter and shallots, and cook for 2 minutes until soft.

French Tarragon Chicken with Peas — Add garlic and tarragon: Add the garlic and half the tarragon and stir for 30 seconds until fragrant without browning.

Step 8

Add garlic and tarragon

Add the garlic and half the tarragon and stir for 30 seconds until fragrant without browning.

French Tarragon Chicken with Peas — Deglaze with stock: Pour in the chicken stock, scrape up the browned fond with a wooden spoon, and simmer for 1 minute.

Step 9

Deglaze with stock

Pour in the chicken stock, scrape up the browned fond with a wooden spoon, and simmer for 1 minute.

French Tarragon Chicken with Peas — Return and simmer the chicken: Return the chicken and its juices, cover and simmer gently for 6 minutes until the centre reaches 75°C.

Step 10

Return and simmer the chicken

Return the chicken and its juices, cover and simmer gently for 6 minutes until the centre reaches 75°C.

French Tarragon Chicken with Peas — Add cream and peas: Add the cream and peas, stir gently and cook over low heat for 3 minutes without boiling hard.

Step 11

Add cream and peas

Add the cream and peas, stir gently and cook over low heat for 3 minutes without boiling hard.

French Tarragon Chicken with Peas — Finish with lemon and tarragon: Turn off the heat, stir in the remaining tarragon and a little lemon juice, then serve.

Step 12

Finish with lemon and tarragon

Turn off the heat, stir in the remaining tarragon and a little lemon juice, then serve.

Common mistakes

Wet chicken steams instead of browning, while boiling the cream hard can split the sauce.

Tips

Add tarragon in two stages: half while the sauce simmers and the rest just before serving for a fresher aroma.