Chicken with orange, cream and tarragon

A bright, light chicken dish that sings with the anise flavour of fresh tarragon and sweet, juicy oranges. Perfect summertime fodder for when the sun is shining.

This recipe is taken from Sea and Shore: Recipes and Stories From a Kitchen in Cornwall by Emily Scott (£26, Hardie Grant). Photography by Kim Lightbody.

First published in 2021

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.





Pat the chicken strips dry with paper towels. Place some flour for dusting in a bowl and season with salt and pepper
Add the chicken strips to the bowl and toss to coat in the seasoned flour
Heat the butter and oil in a medium frying pan over a medium heat. Add the chicken strips in batches and fry until brown on all sides
Add a generous amount of the tarragon, reserving a little for garnish. Add the stock and orange juice to cover the chicken and simmer gently until the chicken is cooked through, about 10 minutes
Lift the chicken out of the pan and put in a shallow serving dish along with the orange segments. Keep warm
Continue to simmer the stock until reduced by half, then add the cream and reduce again until you have a thick sauce. Taste, season and add some of the reserved juices from the orange segments if it needs to be sharpened
Spoon the sauce over the chicken and garnish with the reserved tarragon
First published in 2021

Emily Scott is the chef at Emily Scott Food at Watergate Bay in Cornwall and the author of Sea and Shore: Recipes and Stories From a Kitchen in Cornwall.

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