Chicken with orange, cream and tarragon

One of my first cooking jobs when I returned from France was working for the formidable Penny Ide-Smith. I say formidable, she really was, and by that I mean driven, ambitious, fiercely hard working and an exceptionally good chef. I think, without even realising it, Penny gave me the experience I needed to thrive in a tough male-dominated industry. So this is a thank-you to Penny for giving me an opportunity to learn and cook. I will always be grateful to you for believing in me.

This recipe will always remind me of working with Penny. It’s such a delicious combination of flavours and it celebrates tarragon, which in my mind is always a good thing. This dish works well throughout the year, although citrus always brings the sun to cold days.