How to make tarragon chicken with fingerling potatoes, and a bonus recipe for mussels with tarragon and white wine
- Tarragon is excellent with chicken and seafood, and these two recipes show why its delicate aniseed flavour is such a great complement
- A good tip is to taste the tarragon to determine how strong the flavour is before cooking with it
I love tarragon, the delicate, green herb with an elusive, complex, anise-y flavour. It goes well with seafood and chicken and is an essential ingredient in Béarnaise sauce, which is often served with steak. Many recipes will tell you that tarragon should be used in small quantities, or it will be overwhelming. I’ve found, though, that it depends on the tarragon: some varieties have a lot more flavour than others. Taste a few leaves before you use it, and adjust accordingly.
Tarragon chicken with fingerling potatoes
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1 fresh chicken, about 1.2kg (2lb 10 oz)
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About 10ml cooking oil (2 tsp)
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3 medium-sized shallots
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25 grams plain (all-purpose) flour (1 oz)
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500 grams fingerling potatoes (17.5 oz)
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Several sprigs of tarragon, leaves only
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Fine sea salt and freshly ground black pepper
1. Cut off and discard the head of the chicken. Pull off any lumps of fat (I save this and freeze it; when I’ve collected enough, I cook it over a low flame for about 30 minutes, or until the fat renders out; it’s delicious for pan-fried or roasted potatoes). Cut off the wing tips and feet and put them in a saucepan. Remove the legs and cut between the joint to separate the drumsticks from the thighs. Remove the wings (drumette and middle joint) from the carcass. Put the chicken breast-side up on the cutting board. Carve off the breasts from the breastbone. Detach the lower back (the part with the tail and the chicken “oysters”) from the rest of the carcass. You should have nine pieces: two wings, two drumsticks, two thighs, two boneless breasts and one lower back.
2. Put the carcass into the pan with the wing tips and feet and add about 600ml of water. Bring to the boil, then lower the heat, partially cover the pan with the lid and simmer for at least 30 minutes.
3. Lay the chicken pieces on a cutting board and sprinkle lightly with salt. Leave at room temperature for about 15 minutes while preparing the other ingredients.
4. Scrub the potatoes but do not peel them. Put them in a pan and cover with cold, salted water, then bring to the boil. Lower the heat and simmer until the potatoes are just tender, then drain.
5. Slice the shallots. Roughly chop the tarragon and divide into two portions.
6. When the chicken stock is ready, strain out and discard the bones.
