I haven’t posted for a good week or so, as I have been back in my hometown, trying to quit smoking and seeing my parents. I was never much of a cook growing up, so I think (hope) they found it pleasant having a few meals cooked for them while I was down! This was one of them, and they certainly said they liked it, though they may have just been trying to spare my feelings!
The recipe for the chicken is largely taken from Nigel Slater’s latest, Eat, a sequel of sorts to the wonderful Real Fast Food. You can always rely on him to create a really comforting home cooked meal, and this was no exception. I served mine with green beans, and quinoa with some sliced roasted pepper running through it, and a little lemon.
Roast two sweet red peppers in the oven, at around 190c, for 40 minutes. Peel off the slightly blackened skin and cut into 2 inch long ribbons, about 1/4 inch wide. Cook the quinoa as per the packet instructions. Stir through the peppers and the juice of half a lemon and serve.
And back. Tarragon and chicken pair together perfectly, and I reckon you’ll enjoy this.
- Chicken breast, bone in
- Olive oil
- A handful of tarragon, roughly chopped
- A knob of butter
- 4 slices pancetta, torn up
- Crème Fraiche
Heat the olive oil in a large pan at a low to medium heat. Add the chicken breasts, and turn them every two minutes or so, until the juices run clear when stabbed at the deepest point. Depending on the size of the breasts, this will take between 15 and 25 minutes.
Transfer the breasts to a plate, leaving the juices and pan mess on the heat. Add the butter to this, and allow it to melt and add the pancetta, and make sure you scrape up all those beautiful brown bits of flavour from the pan’s surface, then add the tarragon. Once this starts to smell AMAZING, add enough crème fraiche to make an unctuous looking sauce.
Re add the chicken, and stir it all up so the chicken gets a nice coating, and allow it to cook on a low heat for a further 5 minutes.
Serve, pouring over the remaining sauce. Enjoy.