Chicken, tarragon, cream - three ingredients

The latest in our series of recipes from the talented chefs of Shropshire.

With many thanks to Chef Chris O’ Halloran, from the simply stunning La Becasse  restaurant in Ludlow.  Update: sadly La Becasse is now closed, as far as we know, Chris can now be found here

One of our frying pans would be ideal for this dish

Chicken, tarragon, cream

This emulates a dish served at La Becasse restaurant in Ludlow. To me it exemplifies French cooking - simple yet elegant and perfect for a cosy dinner for four.

Ludlow, Shropshire often dubbed the foodie capital of England, Ludlow is known for its fine cuisine and Quality produce

 Serves: 4

4 chicken breasts, skinned and boned
2 Tablespoons olive oil
20g butter
1 clove garlic, crushed
3 tablespoons chopped fresh tarragon
1 teaspoon French mustard
3 teaspoon lemon juice
250ml double cream 

125ml dry white wine
Salt and pepper to season 

In a pan, heat the oil until moderately hot but not smoking – look for heat waves coming off it. Add the chicken breasts skin (if it had any) side down. They should sizzle mildly when they hit the pan. Cook until golden but not browned.  Gently turn them over, add the garlic to the pan and continue cooking for 4-5 minutes. Add the butter to the pan and while this slowly melts, combine the tarragon, mustard, lemon juice and wine and add to the pan. Allow to simmer for about 1 minute. You will smell the wine “cooking off” as the alcohol evaporates. Now stir in the cream and allow simmering and thickening for about 10-15 minutes, basting the chicken breasts if you feel like it. Check that the chicken is cooked through – it should be firm to the touch and tender when cut.  Serve with a side of long grain rice or a simple salad.

Christopher O’Halloran

© La Becasse/Chris O’Halloran.Not to be distributed without prior permission.