Deliciously Creamy Chicken And Tarragon: Unleashing My Passion For Cooking!

This is the dish where I found my love for cooking. Learning that when you simply marry together two simple flavours, treat them with love, cook them well, and you can achieve simply outstanding results.
This is my creamy chicken with tarragon recipe. Chicken and tarragon go together like fish and chips.
This recipe is close to my heart, and I urge you to give it a try.
I hope you’ll consider subscribing to my channel https://youtube.com/c/RichieTheFoodie
This was served with my roast potatoes https://youtu.be/Ml87kow-U4U

Ingredients for 4 people
4 Chicken Breasts
2 tbsp Plain Flour
4 Shallots
1 Heaped tbsp Fresh Tarragon (or dried)
4 tbsp Brandy or Cognac (optional)
300ml (1 1/4 cups) Chicken Stock (Broth)
4 tbsp Creme Fraiche or Double (Heavy Cream)

today i want to share with you the dish that ignited my love for food and cooking the dish that taught me how marrying a few simple flavors together can give you wonderful results the dish that helped me build my cooking philosophy and that is all you need is a simple few ingredients treat them with love cook them well and they’ll give you a dish that you’ll be absolutely proud of and for pure nostalgia this is the first dish i ever caught for my wife eight years later we are still together so i must have done something right because she certainly didn’t marry me for my brains it’s a dish that’s really close to my heart it’s flambe creamy chicken with tarragon so what we’re waiting for grab yourself a coffee a beer or wine whatever sit back relax and i’m going to show you how to cook it the ingredients are four chicken breasts two tablespoons of plain flour three to four shallots four tablespoons of brandy this is optional 300 mil or one and a quarter cups of chicken stock broth four tablespoons of creme fraiche or heavy cream one heap teaspoon of freshly chopped tarragon or dried tarragon all right before we start cooking let’s get ourselves as best organizers as we can and starting by prepping these shallots top and tail the onion and peel nice lengthways [Music] and roughly dice remember this isn’t masterchef they don’t have to be perfect and repeat the same process with your remaining shallots now for the tarragon and if your tarragon is woody be sure to separate the leaves from the stalks carrying a ball in your hand and finely chop being careful not to over chop them leaving all those gorgeous herbie flavours on your chopping board we want them in the sauce next grab a generous pinch of salt and season your chicken breast liberally and of course you know me let’s add lots of lashings of nice ground black pepper now get stuck in there and give it all a good mix up now it’s time to grab your flour and add two heat tablespoons to your chicken [Music] now again it’s time to get stuck in and give everything a good old mix up the reason for this flower is it will help thicken our sauce let’s grab a medium to large skillet with a fitted lid and place on a medium to high heat now add a generous knob of salted butter and some olive oil leave this on a heat until beginning to foam next add your chicken breast to the pan it’s vitally important that our chicken breasts are out of the fridge at least half an hour before we want to add and as you know if you can’t hear that pan sizzle it’s not warm enough increase the heat cook for two to three minutes on one side until beautifully golden then turn and cook for a further two to three minutes and remember the golden rule no colour no flavour now it’s time to add our shallots reduce the heat to medium and let them soften for about two minutes just being careful not to burn them we just want a little bit of colour mix well now it’s time to get a little bit chefy if you have one grab yourself a blowtorch if not feel free to use a match or a lighter or if you’re not feeling adventurous just don’t add the brandy next being important to check your fire insurance is valid and up to date add the brandy now get your naked flame and light this technique is called to flambe the purpose is to burn alcohol off so our sauce doesn’t taste like a glass of brandy or if nothing else it’ll look like you know what you’re doing and it’ll impress your guests now add your chicken stock which is 300 ml or a cup and a quarter and bring your pan to a gentle simmer cover with a lid and simmer for 15 minutes when the time is up remove your chicken from the pan and place on a waiting plate now our gorgeous sauce needs a little work we’re going to bring it to the boil and reduce down in quantity by about a third when your sauce reaches the consistency about what you see here add your four tablespoons of creme fraiche mix well to combine now this chrome fresh will cool your sauce down a bit so gently bring it back to a simmer simmer gently until the sauce is of the consistency of your liking now the smell is incredible now add your chicken it’s been waiting patiently back to the sauce to heat through and of course not forgetting to add those juices now this dish is really beginning to take shape add the chopped tarragon which we prepared earlier now it’s really important that we don’t add this tarragon too soon mix well and combine and at the same time giving a little cheeky base of that beautiful sauce onto those chicken breasts absolutely delicious now for the best part of that it’s time to serve now i’ve sliced my chicken breasts in half but you don’t have to do that it’s entirely up to you now it’s really important we don’t over complicate this dish after all the chicken and the tarragon are the stars of the show i’m simply serving mine with some roast potatoes and some grilled asparagus and finishing off with our creamy tarragon pan sauce just look at that and in my humble opinion a dish worthy of gracing a decent restaurant table and here we have it flambe creamy chicken with tarragon a dish that’s close to my heart and i really hope that you give this a go if you do let me know in a comment i appreciate you stopping by and if you haven’t already do consider clicking that subscribe button but for now take care and i’ll see you next time