Books · food · Linky

Love Your Cookbooks: Nigella Lawson’s Tarragon Chicken

This post was inspired by the lovely Elizabeth over at Life on Hushabye Farm whose blog I adore.  She has been running a cookbook linky (a linky to the uninitiated is where bloggers write posts on a theme and link them up), called Love Your Cookbooks.  Like Elizabeth I am a demon for buying cookbooks, well books in general really, but I’m not always great at then actually cooking anything from them.  So the idea was that anyone who wanted to take part would choose a recipe from one of their cookbooks, cook it and report back.  So here goes.

Nigella's book on my kitchen table
Nigella’s book on my kitchen table

I chose Tarragon Chicken from Nigella Lawson’s Kitchen.  I love Nigella’s books and have been known to sit and read them like others would a novel.  But I can’t watch her on TV she drives me mad.  I’ve cooked quite a lot from Feast which is probably my favourite of hers, and also from How To Be A Domestic Goddess, but until yesterday hadn’t tried anything from Kitchen.  We eat chicken more than any other meat in this house, and this recipe seemed quick and easy.   And after a long few days with our little girl unwell, that was my primary consideration!

Tarragon chicken recipe

This was just for the two of us, although herself is on the mend her appetite is not back yet.  It was so easy!  There is very little prep, just chopping some scallions and tarragon (both from our garden says the smug gardener), cooking the chicken, making the sauce, which to be honest really made itself, I just poured stuff into the pan and let it bubble away.  I served it with basmati rice, mangetout and green beans.  The mangetout were quite stringy so I’ve thrown the rest of them in the compost but everything else was lovely.  The main difference between my attempt and Nigella’s is that she uses vermouth but I used wine.  Oh and I neglected to sear the chicken breasts so they looked a bit bland but trust me they tasted great!  The finished tarragon chicken

The sauce is made from scallions, tarragon, white wine, salt and double cream.  I thought it might be a little heavy but it wasn’t, just very flavoursome.  The aniseed type flavour of the tarragon matched so well with the wine.  This was a definite hit here and I will make it again.  But I will also continue to try out new recipes from the cookbook shelves!  Thanks Elizabeth for a great idea and bon appetit everyone!

 

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