Creamy Tarragon Chicken with Mushrooms

Tarragon is one of my favourite herbs & it is delicious with chicken. This dish is decadently creamy but it is a special occasion!


Serves 4 Approx 86p per person

Prep time 10 minutes Cooking time 30 minutes


4 boneless, skinless chicken thighs, chopped

1 onion, chopped

2 garlic cloves, crushed

250g chestnut mushrooms, sliced

300ml chicken stock

60ml double cream

1 tbsp cornflour

1 ½ tsp dried tarragon

salt & pepper

Place a large frying pan over a medium heat & add 1 tbsp oil. Brown the chicken all over then set aside.

Add a little more oil to the pan & cook the onion for 3 minutes then add the mushrooms & garlic. When the mushrooms are starting to colour sprinkle over the tarragon & cook for another 2 minutes.

Add the cornflour & stir well. Gradually pour in the stock a bit at a time stirring constantly. When all the stock is in season with salt & pepper & return the chicken to the pan. 

Allow to simmer for about 10-15 minutes to make sure the chicken is cooked through.

Add the double cream, stir & check the seasoning then simmer for another 5 minutes.

Serve with veg & potatoes or crusty bread.

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