Chicken with orange, cream and tarragon

Chicken with orange, cream and tarragon

PT30M

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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.

1
Pat the chicken strips dry with paper towels. Place some flour for dusting in a bowl and season with salt and pepper
2
Add the chicken strips to the bowl and toss to coat in the seasoned flour
3
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
4
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
5
Lift the chicken out of the pan and put in a shallow serving dish along with the orange segments. Keep warm
6
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
7
Spoon the sauce over the chicken and garnish with the reserved tarragon
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